Chili Verde with Roasted Chicken

This is not a fast preparation and it comes form the before-the-frost harvest of my garden.

Phase I

Need:  Lots of tomatillos and some green peppers (bell peppers).

Place the peppers and tomatillos in a crock pot until it is all the way full.  Put it on low heat and let it cook over night.  In the morning, take a stick mixer and blend the tomatillos and peppers until smooth.  Let it continue to cook another 2-3 hours.  If you aren’t going to use it right away, place in air tight containers and refrigerate.

Phase II

Rub a chicken with a mixture of chili powder, garlic powder, annatto powder and lime juice until well coated.  Cover with foil, and bake at about 400F for 20 minutes per pound (about 1.5 hours usually).  Remove chicken from oven and let cool until you can remove the meat from the bones.  (save the bones to make a broth)

Phase III

In a large pot, add 1 large onion, diced with chopped up chicken meet from phase II.  Sauté until onions start to soften, and then add about 4 cups of chicken broth.  Salt to taste.

Next, pour in 4 cups of tomatillo mixture.

Add:
1T ground cummin
1T Mexican oregano
1t chili powder
2 cloves garlic (pressed)

Let simmer for about 1 hour.   Taste, and salt according to taste.  You may also want to add a dash of tobacco or sriracha sauce for a little kick.

Phase IV

Cook some white rice and prepare some pico de gallo.

Pico de Gallo

1 large chopped tomato
1 chopped bell pepper
1 small chopped onion
1 chopped sprig of cilantro
1 clove of garlic (pressed)
1 T lime juice, or squeeze 1/2 lime

Serve by placing a scoop of rice in the bowl, and then filling the bowl with the chili verde.  Garnish with a Tsp of sour cream, a scoop of pico de gallo, and a Tsp of grated cheese.

Leave a Reply