Introduction: Chicken Chile Verde
Chicken simmered with tomatillos and other tasty green stuff.
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.
Step 2: 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
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
Seasonings:
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
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.
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20 Comments
5 years ago
I've been hunting for new soup and stew recipes to get away from the same five types I've been stuck on for years. This looks amazing. My only question is what does it taste like? I'm on a budget and can't be wasteful.
Reply 5 years ago
It's quite good, and gets better as leftovers. That said, if on a tight budget don't make this unless you can get cheap tomatillos - try a mexican grocery or similar source for the tomatillos, don't pay specialty-item price.
11 years ago on Introduction
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.
14 years ago on Introduction
this stiff looks really good. is it good?
Reply 12 years ago on Introduction
It is awesome!
12 years ago on Introduction
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.
15 years ago on Introduction
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
Reply 14 years ago on Introduction
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.
14 years ago on Introduction
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!
Reply 14 years ago on Introduction
You'll have to kick in some habaneros, then! I'll see if I can get the recipe backlog moving. Check back tomorrow...
15 years ago on Introduction
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!
Reply 14 years ago on Introduction
Sounds great! I'll give your variation a shot.
14 years ago on Introduction
sounds incredible. very similar to how I make my salsa verde in terms of ingredients.
15 years ago on Introduction
Making a slightly modified version right now. The kitchen smells wonderful! I'll let you know how it turns out. Cheers
16 years ago on Step 3
I live in a community where tomatillos aren't readilly available. Is there a suitable substitute that would be available at my green grocer?
Reply 16 years ago on Step 3
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.
16 years ago
This looks absolutely fantastic.
16 years ago
The photos are looking much better.
Reply 16 years ago
Thank you, Picasa!
16 years ago
Hells Teeth!! This looks the dawgs Bawls!!!! This is Friday evening sorted with a few pappads and some lager! Cheers:)