Chicken Chile Verde
Chicken simmered with tomatillos and other tasty green stuff.
Chop Veggies
Initial ingredients:
3-4 onions
handful of hot peppers (to your spice preference)
2 bell peppers (I picked red, but green is fine and fits the color scheme)
Saute the veggies in canola oil, and add a bit of black pepper. Stir until they've softened and begin to brown.
3-4 onions
handful of hot peppers (to your spice preference)
2 bell peppers (I picked red, but green is fine and fits the color scheme)
Saute the veggies in canola oil, and add a bit of black pepper. Stir until they've softened and begin to brown.
Add Chicken
2 lbs boneless chicken*, chopped (I used thighs; breasts are also fine)
Remove bones and fat, chop into bite-size pieces, and add to pot. Stir as necessary as the chicken browns. You can up the meat/veg ratio if you prefer; 2lbs is really the minimum, though.
*This recipe is traditionally made with pork, but we're pretending to be healthy by using chicken. You don't really need to do anything different to swap meats.
Remove bones and fat, chop into bite-size pieces, and add to pot. Stir as necessary as the chicken browns. You can up the meat/veg ratio if you prefer; 2lbs is really the minimum, though.
*This recipe is traditionally made with pork, but we're pretending to be healthy by using chicken. You don't really need to do anything different to swap meats.
Add Tomatillos
3-4 lbs tomatillos, chopped
Peel off the husks, then wash and coarsely chop the tomatillos before add them to the pot. Stir with enthusiasm.
Peel off the husks, then wash and coarsely chop the tomatillos before add them to the pot. Stir with enthusiasm.
Season and Simmer
Seasonings:
handful garlic, coarsely chopped
black pepper (to taste)
1c stock* or 2 boullion cubes
~1T cumin
sprinkle of allspice
Stir as necessary. The tomatillos will drop a huge quantity of water, which needs to cook off to give a proper stew consistency. Leave the pot on medium/low at the back of the stove to simmer, and stir as needed to prevent sticking.
*see pressure cooker beef stock for instructions on making your own; you may substitute chicken or turkey bones without changes.
handful garlic, coarsely chopped
black pepper (to taste)
1c stock* or 2 boullion cubes
~1T cumin
sprinkle of allspice
Stir as necessary. The tomatillos will drop a huge quantity of water, which needs to cook off to give a proper stew consistency. Leave the pot on medium/low at the back of the stove to simmer, and stir as needed to prevent sticking.
*see pressure cooker beef stock for instructions on making your own; you may substitute chicken or turkey bones without changes.
Finish and Serve
When the liquid has cooked down and the meat is just about ready to fall apart, do some last-minute tasting. This is the time to add more cumin, some extra garlic, a dash of hot sauce, another boullion cube, extra salt, or anything else that will finish out the flavor properly.
Turn the heat off, and stir in a coarsely-chopped handful of cilantro.
Serve warm. The flavor gets better after sitting in the fridge overnight.
This was a collaboration with my mother, who did lots of chopping, photographing, and tasting.
Turn the heat off, and stir in a coarsely-chopped handful of cilantro.
Serve warm. The flavor gets better after sitting in the fridge overnight.
This was a collaboration with my mother, who did lots of chopping, photographing, and tasting.