Pollo Con Habichuelas Blancas Y Salsa Tomatillo

• 2 bacon slices
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs, cut into 1 inch dice
• 2 cups medilum diced yellow onions
• 1 teaspoon kosher salt
• 2 tablespoons ground cumin
• 2 tablespoons minced chipotle chili in adobo
• 2 15 ounce cans small white beans (habichuelas)
• 2 cups low sodium chicken stock
• 2 7 ounce cans salsa verde
• 2 oven-dried corn tortillas ground in a spice mill to a fine powder
• freshly ground pepper

1. In a large Dutch oven on medium heat cook the bacon until crispy and renders its fat. Reserve the bacon for another use. Reduce the heat to the lowest possible temperature and add the olive oil and the garlic. Let the garlic steep for 15 minutes; stirring occasionally. Adjust the heat to medium high and immediately add the chicken. Saute the chicken until evenly cooked but not browned. Add the onions and salt stirring to combine. Cover and cook on medium heat stirring occasionally until the onions become translucent around 6 minutes.
2. Stirring constantly add the cumin and cook for a minute then add the chipotle pepper continuing to stir for another minute. Mix in the beans with their liquid and add the chicken stock and salsa. Adjust the heat to high, bring to a boil then reduce to a simmer. Add the ground tortillas and simmer for 20 minutes until thickened. Grind some pepper over it. Either serve immediately or refrigerate and eat the next day.
3. Serve with coarsely chopped cilantro, crumbled cotija cheese or make simple pickled onions by dicing a medium onion, adding the juice of a lime and a large pinch of kosher salt. Stir and let sit at room temp for about 15-20 minutes.

bacon, olive oil, chicken, yellow onions, kosher salt, ground cumin, chipotle chili, white beans, chicken stock, salsa verde, corn tortillas, freshly ground pepper

Taken from food52.com/recipes/15946-pollo-con-habichuelas-blancas-y-salsa-tomatillo (may not work)