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Chicken Chile Verde

A vibrant and aromatic dish featuring tender shredded chicken in a rich green chile sauce, perfect for family gatherings or cozy weeknights.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 3 cans ten-ounce cans of fire-roasted whole green chiles Lends a smoky, earthy depth to the sauce.
  • 2 cups chicken broth Provides a savory and nourishing base.
  • 1 medium onion, diced Brings sweetness and aroma.
  • 3 cloves garlic, minced Imparts a rich, aromatic foundation.
  • 1-2 serrano or jalapeño peppers, minced Adjust heat to taste.
  • 1 fresh Anaheim pepper, diced Adds a mild sweetness.
  • 1 large rotisserie chicken, shredded Yields approximately four cups of chicken.
  • 2 teaspoons ground cumin Adds warm, earthy flavors.
  • 1 teaspoon garlic powder Reinforces the dish's garlicky notes.
  • 1 teaspoon crushed Mexican oregano Introduces a hint of herbal freshness.
  • 6 roma tomatoes, diced Adds a juicy burst of flavor.
  • 1-3 hot chile peppers, to taste Serrano or yellow chile caribe can be used.
  • 2 green onions or 1/3 cup diced white onion For a mild, crunchy contrast.
  • 2 tablespoons cilantro, chopped Offers a fresh finish.
  • 1/2 each lime, juiced Brightens the flavors.

Method
 

Preparation
  1. Drain the three cans of fire-roasted whole green chiles. In your blender, combine the chiles from two cans with 1 cup of chicken broth, salt, and pepper to taste. Blend on high until smooth and set aside.
  2. Slice the remaining chiles into thin strips for added texture.
Cooking
  1. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onions, minced garlic, diced Anaheim pepper, and minced serrano or jalapeño peppers. Sauté for 8 to 10 minutes until softened.
  2. Stir in the crushed cumin seeds and cook for an additional minute.
  3. Add the green chile strips, blended green chile sauce, shredded chicken, ground cumin, garlic powder, crushed oregano, and the remaining 1 cup of chicken broth. Stir well.
  4. Bring the mixture to a gentle boil. Taste for salt and pepper, adjusting as needed. Reduce heat, cover, and let simmer for 30 minutes to 1 hour.
Prepare Pico de Gallo
  1. Combine diced tomatoes, onions, cilantro, lime juice, and season with salt. Chill until serving.

Notes

For deeper flavor, use homemade chicken broth. Adjust spice levels with more peppers if desired. Consider adding fresh herbs or a dollop of sour cream for creaminess.