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Prep Time: 30 Minutes Cook Time: 135 Minutes |
Ready In: 165 Minutes Servings: 6 |
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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 an exotic green sauce of tomatillos and chilies. 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 |
1/2 bunch cilantro |
3 cups chicken stock |
1 tablespoon vegetable oil |
1 onion, diced |
2 tablespoons ground cumin |
2 teaspoons dried oregano |
1 bay leaf |
1 1/2 pounds potatoes, peeled and cubed |
salt and freshly ground black pepper to taste |
1/2 cup sour cream, for garnish |
Directions:
1. Season chicken pieces with salt and black pepper on all sides.
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.
3. Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
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.
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.
6. Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
7. Season with salt and pepper to taste; serve garnished with sour cream.
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