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Green Chilaquiles with Chicken

Updated: Nov 17, 2019


Green Chilaquiles with Chicken

recipe by shereen pavlides


10 tomatillos - stemmed, husked

4 cubanelle peppers

2 poblano chiles

1 serrano chile (optional: if you want it extra spicy)

3 tablespoons canola oil - divided

kosher salt / fresh finely ground black pepper

6 garlic cloves - sliced

5 green onions - sliced, dividing whites and dark green slices

2 cups chicken stock or low sodium chicken broth

2 1/4 pounds boneless, skinless chicken thighs

1 teaspoon ground cumin

1 teaspoon ground coriander

2 limes - 1 cut into wedges, 1 cut in half

1 bag thick, hearty corn tortilla chips


1/2 pound Monterey jack cheese - freshly grated

red or white onions - thinly sliced, rinsed under cold water in a fine mesh strainer (de-flamming)

Mexican crema or sour cream

chopped cilantro


Adjust oven rack directly under the broiler. Heat broiler on HIGH.

Place tomatillos, cubanelle peppers, poblano chiles, and serrano chile (if using) onto a foil lined, rimmed baking sheet. Drizzle 1 tablespoon oil evenly over all of the chiles and peppers. Season with salt and pepper. Toss.

Place under the broiler until charred on both sides, 5 - 8 minutes (turning halfway through). Remove to cool. Once cooled, remove the stems and seeds from the poblanos and serrano (if using). {This will remove some of the heat, there will be enough heat without the seeds}.

Adjust rack to the middle position. Heat oven to 400 degrees F.

Heat a 6-quart dutch oven over medium heat. Add 1 tablespoon oil. When the oil is heated, add garlic and the whites of the green onions. Sauté until the garlic is fragrant, 1 - 2 minutes. Remove with a slotted spoon to a blender. Reserve the pot for the chicken.

Place chiles, peppers and chicken stock into the blender, with the garlic and onions. Puree until smooth. Season to taste. Set aside.

Pat the chicken dry with heavy duty paper towels. Season with salt and pepper on both sides.

Heat the pot over medium-high heat. Add the remaining 1 tablespoon oil. When the oil is heated and shimmers, add the chicken. Sear on both sides until golden brown, about 2 minutes per side. {Work in two batches, if all the chicken does not comfortably fit in one even layer}

Pour the salsa verde over the chicken. Season the salsa verde with cumin and coriander. Stir. Cover. Place into the oven until the chicken is fork tender, 45 - 50 minutes. Remove to rest, 10 minutes. Using two forks. Shred chicken into the salsa verde. Squeeze 1 lime into the sauce. Season to taste. Stir.

Using your hands, roughly crumble the tortilla chips, divided among shallow bowls. Generously ladle salsa verde with chicken over the chips.


Sprinkle Monterey Jack cheese on top, lade a little more hot sauce over the cheese (to melt the cheese).

Garnish with a few green onions (optional), onion slices, a dollop of sour cream or crema and cilantro. Serve lime wedges on the side for squeezing.

SLOW COOKER: HIGH for 2 hours. LOW for 4 - 6 hours.

PRESSURE COOKER: HIGH 15 - 20 MINUTES. Natural release.

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