INGREDIENTS
2 poblano chiles
1 pound tomatillos—husked, rinsed and quartered
3 cups water
1 large jalapeño, chopped
2 garlic cloves
1 white onion, minced
1 cup cilantro leaves
Kosher salt
Pepper
2 tablespoons vegetable oil
1 1/2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
Steamed rice, chopped avocado and sour cream, for serving
INSTRUCTIONS
1. Roast the poblanos directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let cool. Peel, stem and seed the poblanos, then cut into 1/2-inch dice.
2. Meanwhile, in a medium saucepan, combine the tomatillos, water, jalapeño, garlic and half of the onion and bring to a boil. Simmer over moderately high heat until softened, 5 to 7 minutes. Drain, reserving 1/2 cup of the cooking liquid.
3. In a blender, combine the boiled vegetables with the cilantro and reserved cooking liquid and puree until smooth. Season with salt and pepper.
4. In a large, deep skillet, heat the oil. Season the chicken with salt and pepper and cook over moderately high heat for 5 minutes, stirring occasionally. Add the remaining onion and the poblanos and cook, stirring occasionally, until the onion is just starting to brown, 5 to 7 minutes. Stir in the sauce and bring to a boil, then simmer over moderate heat until slightly thickened, about 5 minutes. Serve the chile verde with steamed rice, avocado and sour cream.
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