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Chicken Chile Verde Ingredients:
10 Anaheim peppers, roasted, peeled and diced
5 tomatillos, husked, washed, roasted and pureed
1 medium onion, diced
3 cloves of garlic, minced
2 large boneless chicken breast, poached or roasted, then shredded
1 to 2 cups of chicken broth
1 tablespoon ground cumin
1/2 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
In a pot heat 2 to 3 tablespoons of canola oil to medium heat, add the onions and cook for 3 minutes, add the garlic and cook for 1 more minute. Stir in the diced green chile, tomatillo puree, chicken, cumin, garlic powder, salt, pepper and 1 cup of broth, stir well to combine. Bring to a boil, taste for salt and add more broth if needed. Reduce heat, cover and simmer for 30 minutes. Serve with rice or serve as a filling for tacos, burritos and enchiladas...
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