Chicken Chile Verde

Name: Chicken Chile Verde
Prep time: 30 min
Cook time: 135 min
Total time: 165 min
Ingredients: 1 whole chicken, cut into 6 pieces; salt and freshly ground black pepper; 1 tablespoon vegetable oil; 8 tomatillos, husked and quartered; 2 fresh jalapeno peppers, chopped; 6 cloves garlic; 0.5 bunch cilantro; 3 cups chicken stock; 1 tablespoon vegetable oil; 1 onion, diced; 2 tablespoons ground cumin; 2 teaspoons dried oregano; 1 bay leaf; 1.5 pounds potatoes, peeled and cubed; salt and freshly ground black pepper to taste; 0.5 cup sour cream, for garnish

4.5

(30)

25 Reviews

6 Photos

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 a green sauce of tomatillos and chiles.

By Chef John

Updated on December 27, 2022

6

Prep Time:

30 mins

Cook Time:

2 hrs 15 mins

Total Time:

2 hrs 45 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

1 whole chicken, cut into 6 pieces
salt and freshly ground black pepper
1 tablespoon vegetable oil
8 tomatillos, husked and quartered
2 fresh jalapeno peppers, chopped
6 cloves garlic
½ bunch cilantro
3 cups chicken stock
1 tablespoon vegetable oil
1 onion, diced
2 tablespoons ground cumin
2 teaspoons dried oregano
1 bay leaf
1 ½ pounds potatoes, peeled and cubed
salt and freshly ground black pepper to taste
½ cup sour cream, for garnish

Directions

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.

Rod Russell

Nutrition Facts (per serving)

441	Calories
25g	Fat
30g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 441
% Daily Value *
Total Fat 25g	32%
Saturated Fat 7g	37%
Cholesterol 70mg	23%
Sodium 425mg	18%
Total Carbohydrate 30g	11%
Dietary Fiber 5g	17%
Total Sugars 5g
Protein 26g
Vitamin C 35mg	177%
Calcium 97mg	7%
Iron 4mg	23%
Potassium 919mg	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.