A shredded chicken version of chile verde with potatoes!
Course Main Course
Prep Time 35minutes
Cook Time 1hour
Steam Peppers 20minutes
Total Time 1hour45minutes
grapeseed or olive oil
1medium russet potatowashed and diced
1medium white onionsliced in half
4clovesgarlicleave skins on
2large jalapeñosstems removed
salt to taste
6-8roasted green chiles
5 largetomatillospeeled and rinsed
1 1/2poundspreviously cooked and shredded chickenI used chicken thighs
3/4 to 1cupchicken broth
1/2teaspoon 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.
Tips~For extra tender and easy to shredded chicken, cook low and slow in the crock pot with just enough water to cover for 4 hours on high.