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My review
Chicken Chile Verde
60k
Chef John
"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."
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Ingredients
2 h 45 m servings 441Original recipe yields 6 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 1620 Ratings
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Most helpful positive review
1/16/2013
Made this tonight using only bone in, skin on chicken thighs. I cooked as directed and once I added the potatoes I removed the chicken from the pot to take off the skin and bones, shredded the ...
Most helpful critical review
5/23/2012
What a disappointment. Bland. Will definitely not make again.
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Newest
1/16/2013
Made this tonight using only bone in, skin on chicken thighs. I cooked as directed and once I added the potatoes I removed the chicken from the pot to take off the skin and bones, shredded the ...
5/23/2012
What a disappointment. Bland. Will definitely not make again.
5/14/2012
This recipe was flavorful. I will definately make it again. It was very simple to make. I used 3 jalapeno's because we like it hot but next time I'm going to use the 2 recommended in the reci...
7/4/2012
I have made this many time it does not lack in flavor...unless you maybe did not use the seeds in the pepper..I think its wonderful
5/24/2012
Absolutely delicious!!! My husband and son both loved it and soaked up the sauce with warm tortillas. I made the recipe as is except used chicken thighs and baby red potatoes. It's excellent the...
11/20/2016
Something was missing in the flavor. Had to do a lot of fussing to get my taste buds happy.
4/29/2013
I just finished having some leftovers of this I made last night. Really wonderful; thank you Chef John! I may throw in some corn next time. To adjust to everyone's different "heat" expectatio...
10/27/2018
Followed the recipe up to when it came to sautéing the onions. I sautéed them in the oil that was used for the chicken instead, all the while scraping up any bits left on the bottom of the pan. ...
4/29/2018
This is a very good recipe I've made this twice now, although it does need a little something to kick it up a notch. I'm adding some hot sauce (2 Tbsp). I also used pork butt rather than chic...