Chicken OR Vegetarian Chili Verde

Apologies in advance if this is waaaay off base of being authentic, but I threw this recipe together one Cinco de Mayo and it turned out mucho delicioso!!

ingredients

Chili Verde

4 organic boneless skinless chicken thighs
1 tbsp cumin
1 tbsp corriander
1/4 cup fresh oregano
1 tsp sea salt
1 tsp black pepper
1 tbsp cornstarch
1 med yellow or white onion chopped
2 cloves garlic minced
12 oz medium bodied beer
12 oz can tomatillos
6 oz can diced green chilies
1 tbsp fresh lemon juice
12 oz rinsed or rehydrated white kidney beans
olive oil

Garnishes

fresh cilantro
fresh lime
green onion
greek style yogurt
avocado
corn tortillas
rice

directions

1
Cut chicken into 1" cubes. In a large bowl add chicken, cornstarch, salt, pepper, cumin, and corriander. Mix well. OR, omit chicken to make a vegetarian chili. (Mix cornstarch with 2 tbsp water before adding to skillet with dried herbs)
2
In large skillet (preferably cast iron) add 2 tsp olive oil and bring to high heat. Add chicken (or herbs + cornstarch/water mixture if making a veggie chili) and brown for a few minutes. Remove chicken, reduce heat (add more oil if necessary) add onions and saute stirring often. When slightly translucent (about 5 min) add garlic, oregano, and chicken back into the skillet. Stir for 2 minutes, then add beer, tomatillos, green chilies and lemon juice. Bring to a simmer then lower heat to low. Allow to cook for 30 min uncovered, add white kidney beans then cover and cook for at least another 30 min.
3
Serve over rice or soft taco style with tortillas and garnishes.

Source: Denise