Chicken Chile Verde

Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 90 minutes
Servings: 4 - 6 people
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.

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 version. This semi-homemade version takes a lot 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 purchased a few cans of fire-roasted whole green chiles. And the best shortcut was purchasing a pre-cooked rotisserie chicken. It helps when the weather is warmer or for when you need to put a nice home-cooked dinner on the table, but don’t have a lot of time to do it.

I typically add tomatillos to my chile verde and you most certainly can, but I left them out this time.

Ingredients

  • Chicken
  • 3 cans fire roasted whole green chiles 10 oz.
  • 2 cups chicken broth
  • salt to taste
  • pepper to taste
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 - 2 chiles serranos or jalapeños, minced (removing seeds is optional)
  • 1 Anaheim pepper fresh, diced
  • 1 cups rotisserie chicken (remove bones and skins and shred the meat)
  • 1 teaspoon cumin seeds crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon Mexican oregano crushed
  • Fresh Salsa-Pico de Gallo:
  • 6 Roma tomatoes diced
  • 1 -2 hot chile peppers I used serrano and chile caribe (guero chile)
  • 2 cup green onions or 1/3 diced white onion
  • 2 tablespoons cilantro chopped
  • 1/2 lime juiced
  • salt to taste

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Directions

  1. 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 and salt and pepper to taste. Blend on high until smooth and set aside.
  2. In a skillet heat 2 tablespoons of olive oil to medium heat, add the onions, garlic, chiles serrano and fresh Anahiem pepper. Cook and sauté for 8 minutes. Add the crushed cumin seeds and cook for 1 more minute.
  3. 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.
  4. 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.
  5. While the chile verde is simmering, combine all the ingredients for the the pico de gallo, cover and chill until ready to serve.
  6. Serve over crispy tostadas or as a filling for your favorite Mexican dishes.

Chef Notes

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.

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