Chile Verde with Chicken
The View From the Great Island
Chile Verde with Chicken is a wonderful green chili recipe made with green tomatoes, tomatillos, jalapenos, and lots of chicken!
- 2 boneless skinless chicken breasts
- about 5 tomatillos
- 6 medium green tomatoes
- 4 cloves garlic, unpeeled
- olive oil
- 1 medium Spanish onion
- 1 large jalapeno pepper, sliced, seeds and all
- 1 poblano pepper
- 1 10-oz can green chile enchilada sauce
- 1 7-oz bottle of Corona beer
- 2 cups water
- 1 tsp cumin
- 1 tsp salt
- 1 ear of white corn, kernels removed
- 1 14-oz can of white beans
- 4 tbsp masa harina dissolved in 1/4 cup water
- 1 large handful fresh cilantro
- juice of 1 lime
- Put the chicken breasts in a small saucepan and just cover with water. Bring to a simmer over medium heat, and let them simmer for a few minutes. Then turn off the heat, cover, and let the pan sit for 20 minutes.
- Halve the tomatoes and tomatillos and place on a baking sheet. Add the unpeeled garlic, and put under the broiler for about 15 minutes, checking regularly, until they just begin to char.
- Put the tomatoes and tomatillos in a food processor. Squeeze out the cloves of roasted garlic, and put them in too. Process until blended, and set aside
- Cover the bottom of a large, heavy bottomed pot with olive oil. Saute the onion for about 10 minutes, then add the peppers and saute for another 10 minutes.
- Add in the enchilada sauce, beer, water, cumin and salt. Bring up to a simmer and simmer for about 10 minutes.
- Shred the cooked chicken with two forks, pulling the meat apart along the grain. Add to the chile, along with the corn and beans. Simmer for another 10 minutes.
- Stir in the masa harina/water mixture into the chile. The chile will thicken. Add more masa harina mixed with water if it’s not as thick as you like it. Simmer for a few more minutes, then add the cilantro and lime.
- Taste it to check the seasoning and then serve it up hot in bowls, with Masa Harina Biscuits, recipe below.