3 tablespoons vegetable oil
3 pounds chicken thighs, boneless and small diced
2 large onions, medium diced
5 cloves garlic, minced
6 cups chicken stock
1 large green bell pepper, medium diced
¼ cup tomato puree
7 poblano chilies, roasted, seeded, peeled, and small diced
1 tablespoon ground cumin
2 tablespoons ground Mexican oregano
2 tablespoons chili powder
2 jalapeno chilies, seed and minced
2 tablespoons green Tabasco sauce
¼ cup masa harina, thinned to slurry consistency with chicken stock
¼ bunch fresh cilantro, minced
1 bunch scallions, thinly sliced
Juice of 2 limes
Salt and pepper to taste
Garnish: Warm tortillas and grated cheese

Heat 2 tablespoons of vegetable oil in a large sauté pan over medium heat.

Add the chicken and sauté until firm. Remove from the pan and place in a heavy saucepan.

Sauté the onions and garlic in the same pan with the extra vegetable oil. Add the stock, bell pepper, tomato puree, poblano, cumin, oregano and chili powder. Bring the mixture to a boil, reduce the heat to a simmer and cook covered for one hour, stirring occasionally.

Add the jalapeno and Tabasco. Season with salt and pepper.

Bring the chili to a boil, lightly thicken with the masa, and cook out for 30 minutes.

Add the final ingredients and serve in bowls with tortillas and cheese. Serves 10