Chicken Chile Verde

• Gluten free
• Paleo

• Meat

  • 1 cups Rotisserie chicken

• Produce

  • 10 oz 3 cans fire roasted whole green chiles, fire roasted whole
  • 1 Anaheim pepper, Fresh
  • 1 Chile peppers i used serrano and chile caribe, hot
  • 1 Chiles serranos or jalapenos
  • 2 tbsp Cilantro
  • 3 cloves Garlic
  • 1 tsp Garlic powder
  • 2 cup Green onions
  • 1/2 Lime juiced
  • 1 tsp Mexican oregano
  • 1 Onion, medium
  • 6 Roma tomatoes

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 1 Pepper
  • 2 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground
  • 1 tsp Cumin seeds

Found on hispanickitchen.com

Description

Directions

• 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.