Traditional Chile Verde is made by pureeing an assortment of peppers and tomatillos then using that as the base. To make this recipe quick and easy I have used jarred salsa in lieu of pureeing a bunch of separate ingredients.
This is an easy, hearty and flavorful stew. You can serve it with tortillas, over rice, or as a bowl of chili with your favorite toppings.
To make this #dinnerdoneby9am in the slow cooker I throw everything in in the morning, walk away for 8 hours, add the cornmeal and cook for 10 more minutes, stir in the lime juice, then serve. For the pressure cooker I fully prepare the Chile Verde, refrigerate all day in the pressure cooker liner, then reheat in the pressure cooker just before serving.
-5 c chicken broth
-1 onion, diced
-4 cloves garlic, minced
-1 c salsa verde
-2-4 Tbsp hot sauce (I prefer green/ jalapeno hot sauce)
-1 can diced green chiles
-2 cans great northern beans, rinsed and drained
-1 Tbsp oregano
-1 tsp cumin
-1 tsp salt
-1/2 tsp pepper
-2 lbs skinless boneless chicken breasts
-3 Tbsp cornmeal, mixed with 3 Tbsp water
-juice of 1 lime
-desired toppings: cilantro, lime wedges, chopped radishes, green onions, sliced avocado, sour cream, cheese and/ or hot sauce
Slow Cooker
Dump broth through pepper into a greased slow cooker, stir well. Add chicken, turning to coat. Cover and cook on low 6-8 hours, until chicken shreds easily using 2 forks. Shred chicken in slow cooker. Stir in cornmeal, cover and cook an additional 10 minutes. Stir in lime juice and serve with toppings of your choice.
Pressure Cooker
Dump broth through pepper into a greased pressure cooker, stir well. Add chicken, turning to coat. Cover and cook on manual at high pressure for 20 minutes, or until chicken shreds easily using 2 forks. Quick release pressure. Shred chicken in pressure cooker. Leave top off and turn to saute. Stir in cornmeal and simmer 5 minutes. Stir in lime juice and serve with toppings of your choice.
