Chicken Chile Verde
E: I used my “vaporera” the pressure cooker my mom gave me as a wedding gift. You can also make this in a slow cooker at 4 hours on high. Chile Verde is usually made with pork meat but I decided to use chicken instead. Nothing against pork, it’s just that I normally buy chicken in bulk. You can add crema mexicana on top and some cilantro for garnish. Eat with warm tortillas rolled up into a taquito and dip for sauce. Or you can serve it along with mexican brown rice like I did here.
16 ounces or 6-8 tomatillos, husked and rinsed, roasted
2 Serranos, stemmed, roasted
2 cups of cilantro, chopped
1 small white onion, chopped
4 garlic cloves
3 chicken breasts, cubed
½ teaspoon cumin
1 cup of chicken stock
Roast the tomatillos, tomato, and serranos over a “comal” or a pan or over open flames. Place the roasted tomatillos and serranos in a plastic bag for 15 minutes to steam them. Remove serranos and take seeds out if you don’t want it to be too spicy. Place roasted tomatillos, tomato, and serranos in a blender along with the rest of the salsa ingredients (cilantro, onion, garlic and salt). At this point the salsa is ready.
Season chicken with salt and cumin. Coat chicken with salsa. Add chicken or veggie stock to dilute salsa. Don’t be afraid to add more chicken stock as it will evaporate eventually. Cook chicken thoroughly, depending on pan method you are using. Serve with cilantro and crema mexicana for garnish. Warm up tortillas and/or Rice.