Steps:
- Heat the oil in a large flameproof casserole dish (Dutch oven) over a medium heat until shimmering. Add the onion, jalapeño, peppers, tomatillos, salt and pepper, stirring frequently, until softened, about 5 minutes. Add the garlic, spices and cook, stirring constantly, until fragrant, about 1 minute.
- Season the chicken with salt and pepper, then add to the pan. Pour in the chicken stock and raise the heat to maintain a gentle simmer (avoid bringing to a boil). Cook until the chicken is cooked through, about 10 minutes. If the chicken pieces are not completely submerged, then turn them over halfway. Remove the chicken and place on a plate or in a shallow bowl. Use a fork and knife to shred the chicken, then add it back along with any liquid and the green chillies and beans. Cook until the chicken is warmed through, about 2 minutes; squeeze in the lime and adjust seasoning as needed. Ladle into bowls and top with coriander, avocado (if using) and sliced jalapeño. Serve with lime wedges.
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