Chicken Chile Verde

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Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Ingredients

ngredients:
3- ten ounce cans fire roasted whole green chiles
2 cups chicken broth
Salt to taste
Pepper to taste
Olive oil
1 medium onion, diced
3 cloves of garlic, minced
1 to 2 serranos or jalapeƱos, minced(removing seeds is optional)
1 fresh Anaheim pepper, diced
1 rotisserie chicken, remove bones and skins and shred the meat(you need four full cups of chicken)
1 teaspoon cumin seeds, crushed
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon Mexican oregano, crushed

Method

Tips~ I like mixing fresh green chiles with the roasted chiles in this recipe. The textures and flavors are different and makes for a tasty dish.

For Fresh Salsa-Pico de Gallo
6 roma roma tomatoes, diced
1 to 2 hot chile peppers, I used serrano and chile caribe(guero)
2 green onions or 1/3 cup diced white onion
2 tablespoons cilantro, chopped
Juice of 1/2 lime
Salt to taste

If using fresh green chiles, you will need at least 10 fresh Anahiem peppers, roasted and peeled before you begin.
If using fresh green chiles, you will need at least 10 fresh Anahiem peppers, roasted and peeled before you begin.

If adding the tomatillos, roast or poach 5 large tomatillos. Blend with green chiles when preparing the sauce.
If adding the tomatillos, roast or poach 5 large tomatillos. Blend with green chiles when preparing the sauce.

Directions:
1. Drain the three cans of whole green chiles. Add the chiles from two of the cans to the blender. Slice the remaining fire roasted chiles into thin strips and set aside. Add 1 cup of broth and salt and pepper to taste. Blend on high until smooth and set aside.In a skillet heat 2 tablespoons of olive oil to medium heat, add the onions, garlic, serrano peppers and fresh Anahiem pepper.Cook and saute for 8 minutes Add the the crushed cumin seeds and cook for 1 more minute.

2.Stir in the green chile strips, green chile sauce from blender, shredded chicken, ground cumin, garlic powder, oregano and 1 cup of remaining broth.Stir well to combine. When it comes to a boil, taste for salt and pepper and add if needed. Reduce heat, cover and simmer for 30 minutes or up to 1 hour. I like to cook mine at least an hour or more so the sauce reduces, thickens and the chicken becomes even more tender. While chile verde is simmering, prepare the pico de gallo, cover and chill until ready to serve. The chicken chile verde yields 4-6 servings. Serve over crispy tostadas or as a filling for your favorite Mexican dishes.

I really enjoy pairing a fresh cool salsa as a garnish on top of the warm chicken chile verde
I really enjoy pairing a fresh cool salsa as a garnish on top of the warm chicken chile verde

One of my favorite ways to enjoy chicken chile verde is on some crispy corn tostadas.
One of my favorite ways to enjoy chicken chile verde is on some crispy corn tostadas.

This version of the chile verde had the added roasted tomatillos
This version of the chile verde had the added roasted tomatillos

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