Combine the chili powder, cumin, granulated garlic, cinnamon, salt and pepper in a small bowl and mix well. Sprinkle evenly over the chicken thighs and set aside.
In a large Dutch oven (enameled cast iron preferred) over medium-high heat, add the oil. When hot, add the chicken thighs, not to crowd. Cook until nicely colored, 4 to 5 minutes per side. Repeat until all the chicken is golden brown. Remove to a plate to hold.
Remove all but 3 to 4 tablespoons of the fat from the pan and, over medium-high heat, add the onions, Poblano peppers and red bell peppers. Cook until the onions are just starting to caramelize, 6 to 8 minutes. Add the garlic and cook for 3 to 4 minutes more, stirring frequently.
Add the beans to the pot and stir to combine. Add the tomatoes, Green Chile Sauce and the pumpkin and combine well. Season with salt and pepper, and then return the chicken to the pot with any accumulated juices. Nestle the chicken into the sauce, cover and bring to a simmer, adjusting the heat as needed. Simmer for 30 minutes. Taste for seasoning adjustments and serve with Green Chile Cilantro Rice with Pepitas
Green Chile Sauce:
In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week. Yield: 4 1/2 cups
Green Chile Cilantro Rice with Pepitas:
In a small saucepan over medium heat, bring the chicken stock and the Green Chile Sauce to a simmer. Hold warm.
In a large, enameled cast-iron Dutch oven over medium-high heat, add the oil. When hot, add the onions and serrano chiles and saute until the onion is just starting to color, 4 to 5 minutes.
Add the rice and stir to coat, Cook for 3 to 4 minutes, stirring constantly, to toast the rice a bit. Add the garlic, salt and pepper and stir to combine.
Ladle in the chicken stock and green chile mix, about 1 cup at a time, stirring and allowing the rice to absorb the liquid. Do this 3 to 4 times, and then add the rest of the liquid. Stir, cover tightly and cook for 12 to 16 minutes, stirring twice during this time.
Add the lime juice and cilantro and stir to combine. Place in serving bowl and garnish with the pepitas.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1903.76 Kcal (7971 kJ)
Calories from fat	1310.71 Kcal
		% Daily Value*
Total Fat	145.63g	224%
Cholesterol	287.03mg	96%
Sodium	2189.19mg	91%
Potassium	1188.88mg	25%
Total Carbs	97.45g	32%
Sugars	14.25g	57%
Dietary Fiber	7.47g	30%
Protein	46.6g	93%
Vitamin C	64.2mg	107%
Vitamin A	0.4mg	13%
Iron	8.9mg	50%
Calcium	102mg	10%

Amount Per 100 g
Calories	202.04 Kcal (846 kJ)
Calories from fat	139.1 Kcal
		% Daily Value*
Total Fat	15.46g	224%
Cholesterol	30.46mg	96%
Sodium	232.33mg	91%
Potassium	126.17mg	25%
Total Carbs	10.34g	32%
Sugars	1.51g	57%
Dietary Fiber	0.79g	30%
Protein	4.95g	93%
Vitamin C	6.8mg	107%
Iron	0.9mg	50%
Calcium	10.8mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Good Eats Turkey Tamales (Alton Brown 2009)

Smoked paprika (optional, our suggestion ), Chili powder and 16 more..
Spiced Pork with Plantains

Vegetable oil, Bone-in pork chops (about 2 lbs. total ) and 11 more..
Enchilada Lasagna (Alton Brown)

Dried chipotle chiles, stems and seeds removed, diced and 16 more..
Chimichangas De Pavo

Flour tortillas, Ground turkey, Garlic cloves, minced and 11 more..
Chicken Chili Verde

Chicken thighs, boneless, skinless , cut into 1/2-inch pi... and 14 more..
Chunky Vegetarian Chili

Chopped onion, Chopped green pepper, Canola oil and 17 more..
Chicken Chili Verde

Skinless boneless chicken thighs , cut into 1/2-inch piec... and 16 more..
Chunky Two-Bean & Beef Chili

Canola oil, divided, Beef stew meat, Salt, Onions, chopped and 16 more..
Chunky Two-Bean and Beef Chili

Canola oil, divided, Beef stew meat, Salt, Chopped onion and 16 more..
Chicken Chili

Chopped onions, Olive oil, Minced garlic and 16 more..
Bean Salad

Black beans, drained and rinsed and 12 more..