During culinary school, I worked at a Mexican restaurant in Saranac Lake, NY, called Casa Del Sol. My favorite dish was the chile verde. In this version, I simmer large chunks of chicken slowly in a green sauce of tomatillos and chiles.
Ingredients
- 1 whole chicken, cut into 6 pieces
- salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 8 tomatillos, husked and quartered
- 2 fresh jalapeno peppers, chopped
- 6 cloves garlic
- ½ bunch cilantro
- 3 cups chicken stock
- 1 onion, diced
- 2 tablespoons ground cumin
- 2 teaspoons dried oregano
- 1 bay leaf
- 1 ½ pounds potatoes, peeled and cubed
- salt and freshly ground black pepper to taste
- ½ cup sour cream, for garnish
Directions
Step 1
Season chicken pieces with salt and black pepper on all sides.
Step 2
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.
Step 3
Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
Step 4
Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.
Step 5
Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.
Step 6
Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
Step 7
Season with salt and pepper to taste; serve garnished with sour cream.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 441 | |
% Daily Value * | |
Total Fat25g | 32% |
Saturated Fat7g | 37% |
Cholesterol70mg | 23% |
Sodium425mg | 18% |
Total Carbohydrate30g | 11% |
Dietary Fiber5g | 17% |
Total Sugars5g | |
Protein26g | |
Vitamin C35mg | 177% |
Calcium97mg | 7% |
Iron4mg | 23% |
Potassium919mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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