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 chile verde. 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.
Fresh from my little porch garden, chile serrano, chile guero(caribe), romas and oregano. Nothing like it!
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~ Baked, Fried, homemade or store bought, tostadas are great for a quick meal or snack.
Ingredients
Ingredients
- 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 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)
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon Mexican oregano crushed
- Note- I also added about 2 teaspoons of finely chopped fresh oregano the last few minutes of cooking time but this is optional
For Fresh Salsa-Pico de Gallo
- 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
- Note- I also added some finely chopped fresh oregano about 1 teaspoon
Instructions
Directions:
- 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.
- 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.
Notes
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I often wish you lived near me so that I can beg at your door for your incredible dishes.
I wish I lived near you so i could see the city! Lol!
This looks absolutely fantastic!!
Thank you Anna!
we’re making this for xmas eve dinner!
Sounds perfect Dave! What else will you be having with it?
Finally.
I made chicken chli verde from scratch some years ago. (I even roasted my green chili’s and a few jalapenos myself). It was perfect! Even passed it on to a few friends who said it was better than there mom (Hispanic from south Texas).
The problem….I did it without a recipe from my fridge and cupboard. No klew what I did. Thank you for this recipe. Looks the closest to what I believe I did.
This is what people should do with the rest of their Thanksgiving Turkey. I did!
That is a great idea Lee!! I learned my lesson not writing down recipes. I write everything down these days, lol!
You can also do an even shorter shortcut by just adding a couple of jars of Trader Joe’s salsa Verde which already contain jalapenos and tomatillos. Also, a couple of cans of tomato sauce.
Hi Yolanda, I could certainly do that, but it’s so easy to make salsa from scratch, especially tomatillo salsa that I rarely use jar salsa. When I was cooking for friends and potluck dinners, I would keep jars of red and green salsa in my pantry for quick enchilada casseroles! Worked great.
Hi Sonia ! I was wondering if You think I could use this recipe for the filling of tamales ?
Absolutely you can use this for tamales!