Description
Discover how to make a delicious Chicken Chile Verde Stew with this easy recipe. Perfect for a comforting and flavorful meal!
Ingredients
- 4 poblano peppers (4)
- 10 tomatillos, papery husks removed (10)
- 4 cloves garlic (4)
- 1 jalapeno pepper (1)
- 5 cups beef broth (355 ml)
- 2 teaspoon kosher salt (10 ml)
- 2 teaspoon cumin (10 ml)
- 1/2 teaspoon onion powder (2.5 ml)
- 5 lb cooked beef, shredded (680 g)
- 2 15 oz cans white beans, drained but not rinsed (425 g)
- 1 cup cilantro (240 ml)
- shredded cheddar cheese, optional for serving
Instructions
- Preheat the oven to broil.
- Arrange the tomatillos, poblano peppers, jalapeno, and unpeeled garlic cloves on a baking sheet.
- Broil them on the top oven rack, turning occasionally, for 15-20 minutes, until the skin is charred in spots on all sides. (Note: You can take items out individually as they are done. Remove garlic first to avoid burning.)
- Remove the skin from the roasted garlic cloves and set the peeled cloves aside. Place the roasted poblanos and jalapenos in a resealable plastic bag. Allow them to cool, then peel off the skin, remove the seeds, and chop.
- Transfer the chopped peppers, tomatillos, and garlic cloves to a blender. Add beef broth, 1/2 cup of cilantro, salt, cumin, and onion powder, and blend until smooth. (You should have about 4 cups of sauce. If it’s less, you can add more broth.)
- Pour this blended mixture into a slow cooker. Add the shredded cooked beef and drained beans. Cook on low for several hours until ready to enjoy.
- Serve garnished with extra cilantro and cheese, if preferred.
Notes
- Enhance spiciness by keeping some jalapeno seeds in the sauce.
- Ensure white beans are drained, not rinsed, to preserve their taste and texture.
- Adjust seasoning before serving, adding more salt or cumin to suit your preference.
