Green Chile
Submitted by overworked
Roasted green chiles blister and char until their smoky flesh peels away easily, ready to star in salsas, enchiladas, or straight off the grill with melted cheese.
YIELD
8 servingsPREP
10 minCOOK
4 hrsREADY
4 hrsThere’s nothing quite like the aroma of fresh chiles roasting over an open flame. This simple technique transforms raw chiles into smoky, versatile ingredients that elevate everything from breakfast burritos to green chile stew. Once you learn this method, you’ll roast them by the bushel every chile season.
Pro Tips
- Use tongs to rotate chiles frequently for even charring on all sides
- Steam roasted chiles in a covered bowl for 10 minutes (makes peeling effortless)
- Freeze roasted, peeled chiles in portions for year-round New Mexican flavor
Ingredients
Directions
Cut chicken breasts into ½ inch cubes.
Slice onions lengthwise.
Chop chiles, tomato and tomatillos.
Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat.
It is best to do it in two or three small batches.
Remove to large saucepan. Add onions and garlic to leftover oil and brown until onions are soft.
Add oregano, cumin, and red chile, and cook for two or three minutes.
Transfer from skillet to saucepan with chicken.
Add tomato, tomatillos, chiles, and chicken broth.
Bring to a boil and simmer for 3 to 4 hours.
Add water as necessary to maintain the desired consistency.
If the chile is too thin, add 3 to 4 tbsp cornstarch mixed with water prior to serving to thicken as desired.
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