Picture of Chicken Chile Verde
Chicken simmered with tomatillos and other tasty green stuff.

Step 1: Chop veggies

Picture of Chop veggies
Initial ingredients:

3-4 onions
handful of hot peppers (to your spice preference)
2 bell peppers (I picked red, but green is fine and fits the color scheme)

Saute the veggies in canola oil, and add a bit of black pepper. Stir until they've softened and begin to brown.

Step 2: Add chicken

Picture of Add chicken
2 lbs boneless chicken*, chopped (I used thighs; breasts are also fine)

Remove bones and fat, chop into bite-size pieces, and add to pot. Stir as necessary as the chicken browns. You can up the meat/veg ratio if you prefer; 2lbs is really the minimum, though.

*This recipe is traditionally made with pork, but we're pretending to be healthy by using chicken. You don't really need to do anything different to swap meats.

Step 3: Add tomatillos

Picture of Add tomatillos
3-4 lbs tomatillos, chopped

Peel off the husks, then wash and coarsely chop the tomatillos before add them to the pot. Stir with enthusiasm.

Step 4: Season and simmer

Picture of Season and simmer
handful garlic, coarsely chopped
black pepper (to taste)
1c stock* or 2 boullion cubes
~1T cumin
sprinkle of allspice

Stir as necessary. The tomatillos will drop a huge quantity of water, which needs to cook off to give a proper stew consistency. Leave the pot on medium/low at the back of the stove to simmer, and stir as needed to prevent sticking.

*see pressure cooker beef stock for instructions on making your own; you may substitute chicken or turkey bones without changes.

Step 5: Finish and serve

Picture of Finish and serve
When the liquid has cooked down and the meat is just about ready to fall apart, do some last-minute tasting. This is the time to add more cumin, some extra garlic, a dash of hot sauce, another boullion cube, extra salt, or anything else that will finish out the flavor properly.

Turn the heat off, and stir in a coarsely-chopped handful of cilantro.

Serve warm. The flavor gets better after sitting in the fridge overnight.

This was a collaboration with my mother, who did lots of chopping, photographing, and tasting.
madmawlers3 years ago
This looks really good! I'm going to make some next week. Even though I am a fairly decent cook on the rare occasions that my girlfriend (she is a totally awesome cook) is away, my sicko friends will probably tell me that it is like a sore d*#k! You just can't beat it!

p.s.: please don't ban me from this site. My kids already told me "Dad, that's so lame!!" I promise to never let that happen again. I couldn't resist, I've never posted anything on this site before. But seriously, a lot of these recipes look delicious.
losht07 years ago
this stiff looks really good. is it good?
kerbear losht04 years ago
It is awesome!
kerbear4 years ago
We make this all the time. We love it and it is great to serve for a bunch of friends. We freeze the leftovers and we always serve with some sour cream and fritos. Sometimes with a homemade white bean dip and guacamole.
KIlroii8 years ago
looks so gooood but never cooked with hot peppers - what kind? and if there is only 2 of us, how much should i cut it down by?? thnx
canida (author)  KIlroii7 years ago
There are only two of us, but it makes such great leftovers I don't cut it down!

If you're not used to hot peppers, start slowly. Use a jalapeno or a serrano, and see these instructions for safely handling and chopping hot peppers.
brianw7 years ago
I made this Saturday & had leftovers on Sunday. Yum!!! I made a half batch & used 2 serranos & 1 jalapeno. I'd say it came out low on the spicy scale. More recipes Canida!
canida (author)  brianw7 years ago
You'll have to kick in some habaneros, then! I'll see if I can get the recipe backlog moving. Check back tomorrow...
Made this last night using leftover turkey instead of the uncooked chicken, and it was awesome! I added half can of beer (since it was in my hand anyway, lol), lime juice, and half a diced chili pod. I LOVE New Mexico chili pods- just the perfect amount of heat. Also, didn't have allspice so I used a dash of cinnamon since it's traditional anyway. It was SO good- next time I'll try it with fresh chicken. I love all your recipes, by the way...I've been collecting them for several days and check to see if there are any I've missed. Thanks for sharing!
canida (author)  angel.flying7 years ago
Sounds great! I'll give your variation a shot.
sounds incredible. very similar to how I make my salsa verde in terms of ingredients.
JKrahn8 years ago
Making a slightly modified version right now. The kitchen smells wonderful! I'll let you know how it turns out. Cheers
canida (author)  JKrahn8 years ago
Cool! Let me know what modifications you made, and how you liked them- we never really do it the same way twice.
jmosesg8 years ago
I live in a community where tomatillos aren't readilly available. Is there a suitable substitute that would be available at my green grocer?
canida (author)  jmosesg8 years ago
First I'd check for canned tomatillos; in a stew such as this they'd probably be OK. You would find them in the Mexican section of your grocery, if they've got one. Green/under ripe tomatoes can give a similar texture and bite, but it's obviously not an equivalent substitution. I've never tried it,so can't give you firm information on what else you'd need to add as balance.
RugbySteve8 years ago
This looks absolutely fantastic.
The photos are looking much better.
canida (author)  fungus amungus8 years ago
Thank you, Picasa!
Elastometer8 years ago
Hells Teeth!! This looks the dawgs Bawls!!!! This is Friday evening sorted with a few pappads and some lager! Cheers:)