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Chicken Chile Verde

A wonderfully comforting dish featuring tender shredded chicken and bright flavors of green chiles, perfect for weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the sauce
  • 3 cans Fire-roasted whole green chiles 10-ounce cans
  • 2 cups Chicken broth Provide a savory base
  • to taste Salt and pepper Enhance the flavors
  • 2 tablespoons Olive oil For sautéing
  • 1 medium Onion, diced Lending a sweet and aromatic foundation
  • 3 cloves Garlic, minced Adds aromatic punch
  • 1-2 Serrano or jalapeño peppers, minced Removing seeds is optional
  • 1 Fresh Anaheim pepper, diced Introducing mild sweetness
  • 4 cups Rotisserie chicken, shredded Makes the dish convenient and flavorful
  • 2 teaspoons Ground cumin Grounding the dish with warm spice
  • 1 teaspoon Garlic powder For additional garlic flavor
  • 1 teaspoon Mexican oregano, crushed Infuses distinct herbaceous quality
  • 6 Roma tomatoes, diced For fresh burst of flavor
  • 1-3 Hot chile peppers Like serrano and yellow chile caribe for a spicy kick
  • 2 Green onions Or one-third cup diced white onion for crunch
  • 2 tablespoons Cilantro, chopped To brighten the dish
  • 1/2 lime Juice of half a lime Adds a zesty finish
  • 1 teaspoon Fresh oregano, finely chopped Optional for those who love fresh herbs

Method
 

Preparation
  1. Drain the three cans of whole green chiles and add two cans to a blender. Slice the chiles from the remaining can into thin strips and set aside.
  2. Add one cup of broth, along with salt and pepper to taste, to the blender and blend until smooth. Set aside.
Sautéing Aromatics
  1. In a skillet, heat two tablespoons of olive oil over medium heat.
  2. Add the diced onions, minced garlic, serrano or jalapeño peppers, and fresh Anaheim pepper. Cook and sauté for 8 to 10 minutes until the onions become translucent.
Combining Ingredients
  1. Stir in the crushed cumin seeds and cook for one more minute.
  2. Add the green chile strips to the skillet along with the green chile sauce, shredded chicken, ground cumin, garlic powder, crushed oregano, and one cup of remaining broth. Mix well.
Simmering
  1. Bring the mixture to a boil, taste, and adjust seasoning with more salt and pepper as needed.
  2. Reduce heat, cover, and let it simmer for 30 minutes. For richer flavors, consider simmering for up to an hour.
Preparing Pico de Gallo
  1. Mix diced tomatoes, onions, cilantro, and lime juice in a separate bowl. Cover and chill until ready to serve.

Notes

Use fresh ingredients whenever possible for vibrant flavor. Adjust heat levels by reducing spicy peppers or removing seeds. Chicken Chile Verde tastes better the next day, so consider making it in advance.