You are here: Home » Recipes » Chicken Chile Verde Chicken Chile Verde Yield servings PrintEmail Ingredients 1/4 cup olive oil1/4 cup minced garlic (about 8 cloves)4 cups chopped onion (about 3 medium)1/2 cup finely diced jalapenos (about 5)1/4 cup chopped fresh oregano (leaves -- only)1 tablespoon cumin seeds8 -- boneless skinless chicken thighs, -- (trim excess fat, cut into 1" strips)6 cups of chicken stock (low sodium)2 cups chopped tomatoes, skins removed -- (about 4 medium)2 cups chopped tomatillos, husks removed -- (about 12 medium)2 cups roasted Anaheim chilies, seeded -- (about 6 7)2 medium raw Russet potatoes, peeled -- and shredded2 cups fresh corn, off the cob(about 3 ears)1 tablespoon Kosher saltGarnishes and Sides: -- Steamed Rice, Queso Fresco cheese, -- fresh cilantro, grilled corn tortillas Instructions 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.