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Chicken Chile Verde (Pollo Con Chile Verde)

Course Chicken, Main Course
Cuisine Mexican
Servings 6 Servings

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

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.