CHICKEN CHILE VERDE
During culinary school I worked at a Mexican restaurant in Saranac Lake, NY, called Casa Del Sol. My favorite dish was the Chile Verde. In this version I simmer large chunks of chicken slowly in an exotic green sauce of tomatillos and chilies.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 2h45m
Yield 6
Number Of Ingredients 16
Steps:
- Season chicken pieces with salt and black pepper on all sides.
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.
- Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
- Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.
- Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.
- Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
- Season with salt and pepper to taste; serve garnished with sour cream.
Nutrition Facts : Calories 441.4 calories, Carbohydrate 30 g, Cholesterol 70.3 mg, Fat 24.7 g, Fiber 4.8 g, Protein 25.7 g, SaturatedFat 7.4 g, Sodium 424.7 mg, Sugar 4.9 g
CHICKEN AND BEAN BURRITO VERDE
Steps:
- Heat 2 teaspoons of the oil in a medium skillet. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes. Transfer the bean mixture to the small bowl of a food processor and process until smooth.
- Put the lettuce, cilantro, the remaining 2 teaspoons of oil, lime juice, a pinch of salt and a few turns of pepper in a medium bowl and toss to coat.
- Wrap the tortillas in paper towel and heat in the microwave for 30 seconds.
- To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla. Sprinkle with about 2 teaspoons of jalapeno. Top with 1/2 cup of shredded chicken, then 1/2 cup of the lettuce mixture and 2 slices of avocado. Wrap into a burrito. Repeat with the remaining tortillas.
- Serve with the salsa and yogurt alongside.
- Excellent source of: Fiber, Niacin, Protein, Thiamin, Vitamin A, Vitamin C, Vitamin K
- Good source of: Folate, Iron, Magnesium, Phosphorus, Potassium, Riboflavin, Selenium, Vitamin B6, Zinc
CHICKEN CHILI VERDE BURRITOS
Steps:
- 1. Roast the tomatillos and peppers in 450 oven for 5-7+ minutes, until tomatillos are golden and peppers are charred. Put peppers in paper bag for easy peeling, except jalapenos don't need it. 2. In processor or Vitamix, blend all ingredients except broth and chicken until smooth. 3. Boil chicken in broth until cooked and tender. Cool, then shred and add enough broth to moisten. 4. Mix green sauce with shredded chicken; assemble burritos with cheese, rice and chicken.
CHILI VERDE FOR BURRITOS
My DH taught me how to make Chili Verde (one of his favorites), but over time, we both thought the recipe was kinda blah. So I looked up recipes here on Zaar, and in various cookbooks, and the result is what I'm posting. It's sort of a combination of Chili Verde *and* Salsa Verde recipes. If you wanted to have a green chili stew, just cut up a couple of potatoes, and double the tomatoes. Anyway, DH loves this version much better than what we started with, and so do I.... hope you do to :) PS: I used pork tenderloin, because it's boneless, has less fat, and is really easy to work with, and in my area, frequently on sale for a 1.99 a pound. But you can use whatever cut you prefer.
Provided by lindieb
Categories Pork
Time 2h30m
Yield 12 burritos, 12 serving(s)
Number Of Ingredients 17
Steps:
- Place pork loin in freezer for about 30 minutes - this will make it easier to cut. Trim all visible fat, and cut into cubes - about 1 inch or so.
- Heat oil in dutch oven, and add pork. Cook til all sides are lightly brown. Remove pork with a slotted spoon, onto a plate or small bowl.
- Add onion to pan and cook until lightly browned and add garlic.
- While onion is browning, put the almonds in a blender or food processor and pulse until almonds are the consistency of meal (don't go to far or you'll have almond butter). Add tomatillos, 1 can of the green chilis, and the jalapeno. Puree for about 1 minute.
- When onions and garlic are done, add tomatillo mixture to pan.
- Season mixture with cumin and chili powder. I probably use about 4 to 5 tablespoons cumin and 1 tablespoon chili powder. It's really just up to you and what you prefer.
- Return pork to pan, add chicken broth and bring to a slow boil. Cover and reduce heat to simmer.
- Cook covered for about 1 hour. Uncover and continue cooking until liquid reduces to your preference.
- Make burritos with the condiments you and your family prefer.
CHICKEN CHILI VERDE
Categories Soup/Stew Chicken Herb Pepper Poultry Super Bowl Spice Corn Hot Pepper Tomatillo Bon Appétit
Yield Serves 12
Number Of Ingredients 19
Steps:
- Sprinkle chicken with salt and pepper. Coat with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of chicken to skillet and sauté until golden brown, about 10 minutes. Transfer to large pot. Repeat with 1 tablespoon oil and remaining chicken.
- Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions and garlic; sauté until onions are tender, about 5 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet over medium-high heat. Add Anaheim chilies and green bell peppers. Sauté until tender, about 4 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet. Sauté half of corn until tender, about 2 minutes. Transfer to pot with chicken. Repeat with remaining 1 tablespoon oil and corn.
- Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and cinnamon sticks to pot. Bring liquid to boil. Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 2 hours. (Can be prepared 1 day ahead. Refrigerate until cool. Cover and keep refrigerated. Rewarm over medium heat before continuing.)
- Mix cilantro into chili. Transfer to large serving bowl. Garnish with tortilla chips and serve.
SMOTHERED CHILI VERDE BURRITOS
I am the type of cook that doesn't normally measure ingredients, so take these with a grain of salt. The ingredients go great together though.
Provided by Space Burrito
Categories Beans
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large skillet.
- Add diced onions and sauté until onions are translucent.
- Add cubed meat salt and pepper to taste and cook until done.
- Add chopped jalapenos, diced green bell pepper, and tomatillos. Sauté for 4 minutes.
- Add chicken stock. Combine corn starch with one cup water and stir into mixture. Simmer up to 30 minutes or until it starts to thicken.
- Separate half of mixture in a separate bowl and set a side. Combine beans to mixture still in skillet and heat through.
- Warm tortillas.
- Add mixture plus a large pinch of cheese to the inside of each tortilla. Roll tortillas and place in large Pyrex pan.
- When all tortillas are filled cover with mixture that was set aside and then with the remaining cheese.
- Heat in a 350 degree oven until cheese is melted.
Nutrition Facts : Calories 436.4, Fat 20.9, SaturatedFat 11, Cholesterol 88.2, Sodium 738.3, Carbohydrate 31.6, Fiber 4.6, Sugar 3.2, Protein 29.7
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CHICKEN CHILE VERDE | MEXICAN PLEASE
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- You can cook the chicken any way you want, but for this batch I brined and baked it. To brine the chicken, add 1/2 cup Kosher or sea salt to 2 quarts of water in a mixing bowl. Stir to dissolve the salt and add the chicken breasts, letting them brine in the fridge for 30 minutes or so. If the chicken isn't fully submerged then add a bit more water. Once brined, pat dry the chicken and add it to a baking sheet.
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- De-stem and de-seed the roasted poblanos. Add the roasted poblanos and tomatillos to a blender along with 1/2 onion, 4 peeled garlic cloves, 15-20 cilantro sprigs, and 1-4 rinsed, de-stemmed jalapenos. If you want a milder batch start with 1 jalapeno, combine, and take a taste for heat level, adding more jalapeno to increase the heat. I used 2 1/2 jalapenos for this batch and it had some zip.
- Simmer the green sauce in a dollop of oil (or lard) over mediumish heat. Add 1 tablespoon Mexican oregano, 1/2 teaspoon cumin (optional), 1/2 teaspoon salt (optional), and some freshly cracked black pepper. Taste for seasoning. Note: if you brine the chicken you probably won't need to add much additional salt.
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