Chile Verde is a green, tangy tomatillo-based salsa or sauce. While you can certainly use the sauce for dipping chips or chilaquiles, I love simmering chicken or pork in the sauce for a quick weeknight stew. I love the addition of jalapeno to the sauce, but it can be omitted if your prefer your food less spicy.
(You can also ramp up the heat by using additional peppers or adding a few dashes of red pepper flakes or chipotle powder.)
There is no need to add a thickener to the salsa — the tomatillos have lots of pectin to do the job.
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Chicken Chile Verde
By Published: March 8, 2015
- Yield: 4 Servings
- Prep: 15 mins
- Cook: 25 mins
- Ready In: 40 mins
This tangy, slightly spicy gluten-free dish can be on the table in under an hour.
Ingredients
- 2 poblano chiles substitute anaheim or any other mild chile
- 1 pound tomatillos husked, rinsed, and cut into quarters
- 3 cups chicken stock or water
- 1 - 2 large jalapeno chiles optional, roughly chopped, seeded if you prefer less heat
- 2 - 4 cloves garlic
- 1 large white onion half roughly chopped, the other half thinly sliced
- 1/2 cup cilantro leaves and thin stems only
- Salt and pepper to taste
- 2 tablespoons canola oil
- 1 1/2 pounds bone-in chicken thighs cut into bite-sized pieces
- avocado, sour cream, and steamed rice for serving
Instructions
- Roast the poblanos directly over a gas flame or under the broiler, turning every few minutes until charred and blistered all over. Transfer to a bowl, cover the bowl with plastic wrap, and let the peppers cool. Peel, stem and seed the poblanos, then cut into 1/2-inch dice.
- While the peppers are cooling, using a medium saucepan, combine the tomatillos, stock, jalapeno, garlic, and the roughly chopped half onion. Bring to a boil, then reduce heat and simmer until the vegetables start to soften, 5 to 7 minutes. Drain, reserving 1/2 cup of the cooking liquid.
- In a blender, combine the boiled vegetables with the cilantro and reserved cooking liquid and puree until only small chunks of veggies remain..
- Heat the oil in a large skillet. Season the chicken with salt and pepper and saute until browned on all sides. Add the sliced onion and the chopped poblanos, and stir until the onion starts to brown, about 5 to 7 minutes.
- Add the sauce and bring to a boil; lower the heat and simmer until the chicken has cooked through and the sauce is slightly thickened.
- Serve the chile verde with steamed rice, avocado and sour cream.
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