Rachael's Mean Green Pulled Chicken Chili

• 2 large poblano peppers
• 1 rotisserie chicken
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, sliced or chopped
• 1 large jalapeño pepper, seeded for mild or with seeds and ribs for spicy (or 2 serrano peppers)
• Salt and pepper
• 1 tablespoon cumin, a scant palmful
• 1 tablespoon coriander, a scant palmful
• 1 quart chicken stock
• Two 11-14 ounce cans crushed fire-roasted tomatillos, or canned tomatillos
• 1 can pinto beans, or white beans
• A drizzle of light agave, or honey
• 1 lime, juiced
• 1/2 cup cilantro, or flat-leaf parsley, chopped

For the toppings (optional)

• Grated Monterey Jack cheese , or Pepper Jack and Swiss cheeses
• Mexican crema, or sour cream
• Tortilla chips, corn or flour (or strips)
• Red onions, thinly sliced
• Pickled sliced jalapeno pepper rings

Heat broiler to high or, if you have a gas stove, turn on a burner to medium-high. Char poblano peppers all over, then place in bowl and cover to cool. Peel and seed, then chop peppers.

Meanwhile, remove skin from chicken. Pull meat into bite-sized pieces and discard bones.

In a Dutch oven or large deep skillet, heat olive oil, 2 turns of the pan, add onion, garlic and jalapeño or serrano peppers, and season with salt and pepper. Stir 4-5 minutes to soften, then add cumin and coriander, and stir a minute more. Add stock, tomatillos, beans and chicken and bring to bubble. Lower heat and simmer a few minutes. Add the honey, juice of 1 lime, cilantro or parsley, and chopped poblano peppers to the chili and adjust salt and pepper. Serve chili in shallow bowls with toppings of choice.