For El Pollo con Chile Verde:
You will need:
SERVES 6 PREP TIME 30 MIN COOK TIME 40 MIN TOTAL
2 pounds large tomatillos, husked and rinsed
1 head of garlic
2 poblano chiles
1 small white onion ( 1/2 cup)
12 homemade corn tortillas
4 chicken breasts halves
1 cup shredded Jack cheese
cilantro and green onion for garnish
low-fat sour cream to dollop on top of finished pie
Putting it all together:
For the Chile Verde:
Preheat your broiler and put the rack about 6 inches from the top.
Husk and rinse the tomatillos. Rinse the poblanos.
Slice the top of the garlic head off and remove outer skin. Drizzle with a tiny bit of EVOO.
On a broiler pan, spread tomatillos, poblanos and garlic, not touching if possible.
Put in oven and cook 8-10 minutes.
Using tongs, flip the peppers and the tomatillos over.
Cook about 5 more minutes. They should be pretty charred but not burned.
Remove from oven and carefully put tomatillos ( they will be smushy), whole, into your blender and set aside.
Put the poblanos into a paper bag and roll closed to steam the peels off, about 10 minutes or so.
Set garlic aside to cool slightly.
Add quartered onion to blender. I let it cool a bit while I'm preparing the rest of the meal so it doesn't blend boiling.... scary.
Turn oven down to 400 degrees!
I use my pressure cooker and can cook frozen solid chicken breasts in 6 minutes. You can boil them for about 15 minutes if you don't have one. Shred cooked chicken.
Remove poblanos from bag and the peels should come off super easy. Pull on the stem and squish the seeds out, a few seeds are fine. Throw them in the blender with the tomatillos and onion and blend for 2 minutes until smooth.
Now, just put a layer a few tortillas, then chicken, salsa verde and Jack cheese into a baking dish. Top with another layer of tortillas, drizzle with more salsa verde and sprinkle with a little more cheese.
Bake at 400 for about 20 minutes.
Garnish with chopped cilantro, diced green onions and light sour cream!
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