I really enjoy the low and slow cooked pork version of chile verde, but now and then I am in the mood for the chicken version. This semi-homemade version takes alot less time, but still delivers that low and slow flavor typical of chile verde. For this version, I took a little help from the market and had previously purchased a few cans of fire roasted whole green chiles. Another great help would be to purchase a pre-cooked rotisserie chicken. It helps when the weather is warmer and you don’t want to heat up the kitchen all day. Or for when you need to put a nice homecooked dinner on the table, but don’t have alot of time to do that. I do typically add tomatillos to my chile verde and you most certainly can, but I left them out this time. The chicken chile verde is delicious served over rice, but one of my favorite ways to serve and eat it is over a crispy tostada with fresh salsa.
This is funny now, but wasn’t too funny at the time. The chicken I used in this recipe was from a previous chicken recipe that I marinated for two days. I seared it and finished roasting it in the oven and in the end I felt that the chicken was bland. Disappointed, I took all the meat, shredded it and then this delicious and Not Bland Chicken Chile Verde happend…lol! This happens to the best of us. Can’t wait for lunch leftovers today! I tweeked it a little from the original by eliminating the tomatillos and adding fresh oregano.
Chicken Chile Verde (Pollo Con Chile Verde)
3- ten ounce cans fire roasted whole green chiles
2 cups chicken broth
Salt to taste
Pepper to taste
1 medium onion, diced
3 cloves of garlic, minced
1 to 2 serranos or jalapeños, minced(removing seeds is optional)
1 fresh Anaheim pepper, diced
1 large 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
** I also added about 2 teaspoons of finely chopped fresh oregano the last few minutes of cooking time.
For Fresh Salsa-Pico de Gallo
Fresh from my little porch garden, chile serrano, chile guero(caribe), romas and oregano. Nothing like it!
6 roma roma tomatoes, diced
1 to 3 hot chile peppers, I used serrano and yellow 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
** I also added some finely chopped fresh oregano, about 1 teaspoon
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, 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, fresh chile peppers and fresh Anahiem pepper. Cook and saute for 8 to 10 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 6 servings. Serve as is, over crispy tostadas or as a filling for your favorite Mexican dishes.
Tips~ If you would like to add the tomatillos to the recipe, you will need about 5 tomatillos. Wash them and poach them in boiling water or roast them in the oven until soft. Place them in the blender when you blend the green chiles.
Tips~ I always keep a few cans of these wonderful whole roasted green chiles in my pantry. Quick fix or delicious add-in for a variety of meals.
Tips~ Think your roasted chicken is bland? Cook it low and slow with chile verde and you will soon change your mind, lol!
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.
Tips~ Taking advantage of my little garden and adding fresh herbs with the dried ones whenever i can. Fresh oregano!
Tips~ Can you smell the chile verde? The steam fogged up my camera lense, ha ha!
Tips~ I sometimes like adding green onions(just the green part) to my salsa fresca for a slightly milder onion flavor.
Tips~ Baked, Fried, homemade or store bought, tostadas are great for a quick meal or snack.
Tips~ I prefer the flavor of my salsa’s when they come down to room temperature instead of ice cold out of the refrigerator. How about you?