Chicken Chile Verde
2 lbs. boneless, skinless chicken thighs
3 lbs. boneless, skinless chicken breast
1 lime, juiced
2 ½ Tbsp. Seasons Turkish spice blend
3/4 Tsp. Seasons Chipotle Powder
1 Tsp. Seasons Pepe e Aglio (black pepper spice blend)
2 Tsp. Seasons Chipotle Fused salt, or to taste
2 ½ Tsp. ground cumin
1 ½ Tsp. ground coriander
1 Tsp. ground ginger
4 Tbsp. Seasons Chipotle Infused EVOO, divided
10 tomatillos, husk and stems removed. Rinsed & pat dry
5 jalapeno peppers
2 large Poblano peppers, may substitute with green bell peppers
1 large onion, quartered
5 cloves garlic, not peeled
3 cups chicken stock
1 large bunch cilantro, roughly chopped, stems included
1/3 cup finely chopped cilantro
1 Tbsp. Seasons Serrano Honey vinegar
Pinch of ground Smoked Cinnamon (available at Seasons)
1 Tsp. dry oregano
1 bay leaf
Hatch Chili Pesto (available at Seasons)
Crumbled Queso Fresco
Diced red onions
In a large baking sheet, place the tomatillos, peppers, garlic and onion quarters and put under a hot broiler. Allow everything to char on top then flip and char the other side. Remove from oven, transfer the peppers and garlic cloves into a large ziploc and seal the bag to allow the chiles to sweat for about 10 – 15 minutes. Remove them from the bag and use a knife to scrape off most of the peppers’ blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds. Peel off the garlic cloves. Place the tomatillos (skin included and juices from the pan), peppers, garlic, onion, cilantro and Serrano Honey vinegar into a blender. Pulse until all ingredients are finely chopped and mixed. Set aside.
In a small bowl, combine the Turkish spice blend, pepe e aglio, chipotle powder Himalayan Pink salt, cumin, ginger and coriander. Squeeze the lime juice over the chicken pieces. Season both sides of the chicken pieces with the spice mix.
In a large Dutch oven (or pot), over medium-high heat, heat 3 tbsp. olive oil until shimmering. Working in batches, brown the chicken pieces on both sides. When a batch is done, transfer it to a plate and continue to sauté all the chicken in batches.
Return the chicken to the pot with the juices and add the tomatillo – chile verde sauce, chicken stock, cinnamon, oregano and bay leaf. Bring to a boil, reduce to a slight simmer. Partially cover with a lid and cook for 30 minutes or until the chicken is fully cooked and fork tender.
Remove the chicken to a platter and discard the bay leaf. Increase the heat to medium and let the sauce simmer (with the lid off) for a few minutes longer allowing the chile to thicken slightly.
Using 2 forks, break up the chicken into chunks, alternatively, cut the chicken into bite-size pieces and return to the sauce. Add the chopped cilantro and stir well to combine. Taste and adjust seasoning.
Serve it piping hot in a bowl with a spoonful of Hatch Chile Pesto, diced tomatoes, red onions, crumbled Queso Fresco, cilantro leaves, lime slices and warm tortillas.
Note: This Chile freezes very well and can also be used as a filling for enchiladas.