Rating: 4.5 stars 4.4
30 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary

prep:
30 mins
cook:
2 hrs 15 mins
total:
2 hrs 45 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken pieces with salt and black pepper on all sides.

    Advertisement
  • 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

441 calories; protein 25.7g; carbohydrates 30g; fat 24.7g; cholesterol 70.3mg; sodium 424.7mg. Full Nutrition
Advertisement