Chicken Chile Verde
Source: Serious Eats
Ingredients
Ingredients
- 3 pounds bone-in skin-on chicken thighs and drumsticks
- 1 pound tomatillos, quartered, husks discarded (about 5 tomatillos)
- 1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 4 peppers)
- 8 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
- 2 Serrano or jalapeño chilies, roughly chopped, stems discarded
- 10 ounces white onion, roughly chopped (about 1 medium)
- 6 medium cloves garlic, peeled
- 1 tablespoon whole cumin seed, toasted and ground
- Kosher salt
- 1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
- 1 tablespoon Asian fish sauce
- 2 limes
- Add olive oil to the bottom of the cast iron pot
- Combine chicken, tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a big pinch of salt in a pressure cooker.
- Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure.
- Using tongs, transfer chicken pieces to a bowl and set aside, shredding.
- Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with a hand blender or in a standing blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired.
- Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.
Notes
This was good. Be sure to use the lime wedge as it gives it a brightness that's missing