This is my Dad's chile verde recipe. He uses roasted Pueblo chilis he picks up during the Pueblo chili festival. Here in Pennsylvania, I find chili poblanos work well, though I have to roast them myself. Be warned, Pennsylvanians who like bland food - depending on the chili peppers, this recipe can be best for fire-eaters!
Roast garlic: Cut off stem of bulb, exposing cloves. Drizzle with olive oil. Roast at 375 degrees for about 20 minutes, until the garlic is buttery and slips out of its skin. DO NOT EAT ALL OF THEM BEFORE ADDING TO CHILI, especially on French bread with red wine.
Roast chilis: Drizzle chili peppers with olive oil, stick on grill or in oven at about 400 degrees, until skin blisters and blackens, but pepper is still tender. Cool, then peel and chop.
Ingredients:
2 TBs olive oil
2 lbs boneless chicken cubed
1 large onion, chopped
10-12 chili peppers, roasted, peeled and chopped. Or use canned chili peppers. (keep in the seeds to ramp up the heat.)
1 chopped fresh jalapeño (keep in the seeds to ramp up the heat.)
4-5 roasted garlic cloves
1 tsp dried oregano
1/2 tsp cumin
1 bunch cilantro
2 18 ounce cans tomatillos, drained and chopped
2 large red tomatoes, chopped
14 ounces chicken broth
coarse salt and fresh pepper to taste
1. In large pot, heat oil over medium heat.
2. Brown chicken. Add onion and cook, stirring often, until onions are translucent.
3. Add roasted peppers and jalapeño, garlic, oregano, cilantro and cumin. Cook and stir 2 minutes.
4. Add tomatillos and chicken broth and boil. Reduce heat and simmer, stirring occasionally, 45 minutes to an hour, or until meat is tender.
5. Season with salt and pepper. Serve with sourcream and thin slices of jalapeños, if desired.
Serves 4-6.
