Chicken Chile Verde

Chicken simmered with tomatillos and other tasty green stuff.

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Step 1: 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.

madmawlers says: Mar 27, 2012. 8:10 AM

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.

losht0 says: May 20, 2008. 2:54 PM

this stiff looks really good. is it good?

kerbear in reply to losht0Jan 20, 2011. 1:40 PM

It is awesome!

kerbear says: Jan 20, 2011. 1:39 PM

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.

KIlroii says: Aug 10, 2007. 7:42 PM

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

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canida (author) in reply to KIlroiiMay 20, 2008. 2:09 PM

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.

brianw says: May 19, 2008. 2:53 PM

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!

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canida (author) in reply to brianwMay 20, 2008. 2:06 PM

You'll have to kick in some habaneros, then! I'll see if I can get the recipe backlog moving. Check back tomorrow...

angel.flying says: Nov 28, 2007. 8:33 AM

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!

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canida (author) in reply to angel.flyingMay 20, 2008. 2:05 PM

Sounds great! I'll give your variation a shot.

I Am An Evil Taco says: May 18, 2008. 5:51 PM

sounds incredible. very similar to how I make my salsa verde in terms of ingredients.

JKrahn says: Jun 5, 2007. 6:36 PM

Making a slightly modified version right now. The kitchen smells wonderful! I'll let you know how it turns out. Cheers

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canida (author) in reply to JKrahnJun 5, 2007. 6:18 PM

Cool! Let me know what modifications you made, and how you liked them- we never really do it the same way twice.

jmosesg says: Feb 21, 2007. 8:47 PM

I live in a community where tomatillos aren't readilly available. Is there a suitable substitute that would be available at my green grocer?

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canida (author) in reply to jmosesgFeb 21, 2007. 9:29 PM

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.