Chicken Chile Verde
INGREDIENTS
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serves 6
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2 boneless skinless chicken breasts (or about 3 cups of leftover chicken, shredded)
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Put the chicken breasts in a small saucepan and just cover with water. Bring to a simmer over medium heat, and let them simmer for a few minutes. Then turn off the heat, cover, and let the pan sit for 20 minutes.
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about 5 tomatillos
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6 medium green tomatoes
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4 cloves garlic, unpeeled
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Halve the tomatoes and tomatillos and place on a baking sheet. Add the unpeeled garlic, and put under the broiler for about 15 minutes, checking regularly, until they just begin to char.
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Put the tomatoes and tomatillos in a food processor. Squeeze out the cloves of roasted garlic, and put them in too. Process until blended, and set aside
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olive oil
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1 medium Spanish onion, chopped
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1 large jalapeno pepper, sliced, seeds and all
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1 poblano pepper, chopped
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Cover the bottom of a large, heavy bottomed pot with olive oil. Saute the onion for about 10 minutes, then add the peppers and saute for another 10 minutes.
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1 10-oz can green chile enchilada sauce
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1 7-oz bottle of Corona beer
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2 cups water
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1 tsp cumin
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1 tsp salt
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Add in the enchilada sauce, beer, water, cumin and salt. Bring up to a simmer and simmer for about 10 minutes.
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Shred the cooked chicken with two forks, pulling the meat apart along the grain. Add to the Chile, along with:
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1 ear of white corn, kernels removed
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1 14-oz can of white beans, drained and rinsed
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Simmer for another 10 minutes.
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4 Tbsp masa harina dissolved in 1/4 cup water
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Stir in the masa harina/water mixture into the chilie. The chile will thicken. Add more masa harina mixed with water if it's not as thick as you like it. Simmer for a few more minutes, then add:
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1 large handful fresh cilantro, chopped
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juice of 1 lime
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Taste it to check the seasoning and then serve it up hot in bowls, with Masa Harina Biscuits, recipe below.
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