0 from 3 votes
Chile Verde with Chicken
Chile Verde with Chicken is a lighter, brighter chile made with fire roasted green tomatoes and tomatillos for an authentic flavor.
Total Time
1 hr
Servings: 6 servings
Calories: 243 kcal
Course:
Dinner
Cuisine:
Mexican-American Fusion
Ingredients
- 2 boneless skinless chicken breasts or about 3 cups of leftover chicken, shredded
- 5 tomatillos
- 6 medium green tomatoes
- 4 cloves garlic unpeeled
- olive oil
- 1 medium Spanish onion chopped
- 1 large Jalapeno pepper sliced, seeds and all
- 1 poblano pepper chopped
- 10 oz can green chile enchilada sauce
- 1 7 oz bottle of Corona beer
- 2 cups water
- 1 tsp cumin
- 1 tsp salt
- 1 ear of white corn kernels removed
- 14 oz can of white beans drained and rinsed
- 4 Tbsp masa harina dissolved in 1/4 cup water
- 1 large handful fresh cilantro chopped
- Juice of 1 lime
Instructions
- Put the chicken breasts in a small saucepan and just cover with water. Bring to a simmer over medium heat, and let them simmer for a few minutes. Then turn off the heat, cover, and let the pan sit for 20 minutes.
- Halve the tomatoes and tomatillos and place on a baking sheet. Add the unpeeled garlic, and put under the broiler for about 15 minutes, checking regularly, until they just begin to char.
- Put the tomatoes and tomatillos in a food processor. Squeeze out the cloves of roasted garlic, and put them in too. Process until blended, and set aside
- Cover the bottom of a large, heavy bottomed pot with olive oil. Saute the onion for about 10 minutes, then add the peppers and saute for another 10 minutes.
- Add in the enchilada sauce, beer, water, cumin and salt. Bring up to a simmer and simmer for about 10 minutes.
- Shred the cooked chicken with two forks, pulling the meat apart along the grain. Add to the chile, along with the corn and beans. Simmer for another 10 minutes.
- Stir in the masa harina/water mixture into the chile. The chile will thicken. Add more masa harina mixed with water if it’s not as thick as you like it. Simmer for a few more minutes, then add the cilantro and lime.
- Taste it to check the seasoning and then serve it up hot in bowls, with your favorite biscuits.
Cup of Yum
Notes
- This chile was perfect, and I wouldn't change a thing. The flavors are bright and fresh, the chicken is tender, and the corn lends a little crispness to the stew. The chile is quick cooking, so the peppers aren't simmered into oblivion. The last minute douse of cilantro and lime finishes it off so well. I'm going to dub this the perfect summertime chile, partly because it's so light fresh, but also because I think you need the fresh tomatoes and tomatillos to pull it off. Love love love, hope you try it!
Nutrition Information
Calories
243kcal
(12%)
Carbohydrates
39g
(13%)
Protein
17g
(34%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
870mg
(36%)
Potassium
910mg
(26%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Vitamin A
1290IU
(26%)
Vitamin C
55mg
(61%)
Calcium
92mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 243
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 17g | 34% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 870mg | 36% |
| Potassium | 910mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 1290IU | 26% |
| Vitamin C | 55mg | 61% |
| Calcium | 92mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.