Chicken Tex-Mex Chile Verde
Cook 30 minutes Makes Yields: 4 – 6
- 3 cans fire roasted whole green chilies 10 oz.
- 2 cups chicken broth
- salt to taste
- pepper to taste
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 – 2 chilies serrano or jalapeño, minced (removing seeds is optional)
- 1 Anaheim pepper fresh, diced
- 1 cups rotisserie chicken (remove bones and skins and shred the meat)
- 4 Teaspoons TEX-MEX blend
- Salsa -PICO DE GALLO:
- 6 roma tomatoes diced
- 1 -2 hot chile peppers (serrano or chile caribe (guero chile)
- 2 cup green onions or 1/3 diced white onion
- 2 tablespoons cilantro chopped
- 1/2 lime juiced
- salt to taste
Drain the three cans of whole green chiles. Add the chiles from two of the cans to the blender. Slice the remaining fire-roasted chiles into thin strips and set aside. Add 1 cup of broth and salt and pepper to taste. Blend on high until smooth and set aside.
In a skillet heat 2 tablespoons of olive oil to medium heat, add the onions, garlic, chiles serrano and fresh Anahiem pepper. Cook and sauté for 8 minutes. Add the crushed cumin seeds and cook for 1 more minute.
Stir in the green chile strips, green chile sauce from blender, shredded chicken, ground cumin, garlic powder, oregano and 1 cup of remaining broth. Stir well to combine. When it comes to a boil, taste for salt and pepper and add if needed.
Reduce heat, cover and simmer for 30 minutes or up to 1 hour. I like to cook mine at least an hour or more so the sauce reduces, thickens and the chicken becomes even more tender.
While the chile verde is simmering, combine all the ingredients for the the pico de gallo, cover and chill until ready to serve.
Serve over crispy tostadas or as a filling for your favorite Mexican dishes.