Chicken Chile Verde
- Yield servings
Ingredients
- 1/4 cup olive oil
- 1/4 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 seeds
- 8 -- 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 shredded
- 2 cups fresh corn, off the cob(about 3 ears)
- 1 tablespoon Kosher salt
- Garnishes 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.
