Chicken Chile Verde

  • Yield: servings


1/4cup olive oil
1/4cup minced garlic (about 8 cloves)
4cups chopped onion (about 3 medium)
1/2cup finely diced jalapenos (about 5)
1/4cup chopped fresh oregano (leaves
-- only)
1tablespoon cumin seeds
8-- boneless skinless chicken thighs,
-- (trim excess fat, cut into 1" strips)
6cups of chicken stock (low sodium)
2cups chopped tomatoes, skins removed
-- (about 4 medium)
2cups chopped tomatillos, husks removed
-- (about 12 medium)
2cups roasted Anaheim chilies, seeded
-- (about 6 7)
2medium raw Russet potatoes, peeled
-- and shredded
2cups fresh corn, off the cob(about 3 ears)
1tablespoon Kosher salt
Garnishes and Sides:
-- Steamed Rice, Queso Fresco cheese,
-- fresh cilantro, grilled corn tortillas


Heat oil in a heavy-bottomed soup pot over med-high heat. Add the garlic, onion, and jalapenos. Cook and stir until onions are tender. Add the oregano and cook a few more minutes. Remove and set aside in a bowl. Into the same pot, still over medium -high heat, pour about 1Tbl. of oil. Add cumin seeds, stirring constantly until they just begin to brown (careful not to burn). Add the chicken, and stir-fry until all the pieces are just cooked through. Add the remaining ingredients, including the reserved mixture of onions, etc. Bring all to a boil, then reduce heat to low. Simmer for 45 minutes, adjust seasoning;
Serve in wide soup bowls over rice.

Garnish each with crumbled Queso Fresco and sprigs of fresh cilantro, and grilled corn tortillas on the side.

blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 459 other followers