Some dishes stay with you your whole life. Beef chile verde with potatoes from Ramona’s Mexican Food in California is one of those dishes. In today’s post I am preparing a copycat version using chicken.
I have prepared this dish using pork as well. The beef is my favorite, but this chicken could be pretty close! The twist on this version, is that I used grilled ingredients to prepare the salsa base. You can’t go wrong by grilling as much of your ingredients before blending and braising with them. It adds a whole other level of delicious flavors.
The real reason I prepared this tasty chicken was so that I could bake some chicken empanadas for a friend. I used my tried and true beer dough recipe that was shared with me years ago by my family. I love that recipe and I will be sharing that post tomorrow. Make sure you come back to visit the site soon so you may save that recipe for chicken empanadas. #foodieforlife #greenchilerecipes
On the first day, I took advantage of the fresh flour tortillas I had just prepared…
This is my copycat version of Ramona’s “Beef and Potato”, but made with chicken.
On the second day, I prepared a quick lunch of tostadas. Garnished with some chipotle crema, cliantro and a side of pickled chile piquin. My favorite!
Chile Verde Chicken and Potato
- grapeseed or olive oil
- 1 medium russet potato washed and diced
- 1 medium white onion sliced in half
- 4 cloves garlic leave skins on
- 2 large jalapeños stems removed
- salt to taste
- 6-8 roasted green chiles
- 5 large tomatillos peeled and rinsed
- 1 1/2 pounds previously cooked and shredded chicken I used chicken thighs
- 3/4 to 1 cup chicken broth
- 1 1/2 teaspoons cumin
- 1 tsp pepper
- 1/2 teaspoon Mexican oregano
- Preheat 1/4 cup of oil in a skillet to medium heat for 5 minutes. Add the potatoes and fry, stirring as needed for 15 minutes. Set aside. Preheat outdoor grill to high for 10 minutes.
- Place the garlic, onion , jalapeños and tomatillos on metal pan lined with foil paper. Drizzle with a little oil and place onto hot grill. Close the lid and cook for 15 to 20 minutes, turning as needed.
- At the same time, add the green chiles directly onto the grates of grill. Grill, turning as needed, for 15 minutes or until most of the skins have blistered. Place chiles in a plastic bag and let them steam and cool for 20 minutes.
- When ready, remove the blistered skins, stems and seeds from green chiles. Slice into short strips and set aside.
- Add 2 tablespoons of oil to a skillet and heat to medium. To the blender, add the tomatillos and jalapenos. Blend on high until smooth, set aside. Finely chop the grilled onions and garlic and add them to the skillet, along with the blended tomatillo salsa and roasted green chile strips.
- Add the chicken, broth, cumin, pepper and oregano. Bring to a boil, reduce to a simmer. Taste for salt and fold in the potatoes. Cook for 15 more minutes. Serve with warm flour tortillas or corn tostadas.