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Easy & Low-fat Chicken Chile Verde

December 14, 2011

My Mom’s family used to make a lot of stews from pork and beef. Chile Verde is one of my favorites and is traditionally made by slowly cooking cubed pork butt until it is super tender. The pork version is definitely delicious but high in fat. And roasting fresh tomatillos tastes great but can be somewhat time consuming. So, I have concocted a lighter and easier version that gives you most of the flavor in alot less time and with almost none of the fat. Enjoy!


2-28oz cans tomatillos
2-7oz cans salsa verde
2-7oz cans diced green chiles
16oz chicken stock
1 large yellow onion diced
4 garlic cloves minced
3 TBSP olive oil
2-3 jalapeños
2 poblano peppers
1 bunch cilantro leaves finely chopped
2 TBSP finely chopped fresh oregano
2 tsp cumin
1 rotisserie chicken
Salt and pepper to taste
2 ears of white corn cut off the cob (optional)


Pour tomatillos and liquid into blender and purée. In a large stock pot on medium heat add tomatillos, salsa verde, diced green chiles chicken stock, fresh cilantro, oregano and cumin. In large skillet on medium-high heat add olive oil and diced onion. Add seeded and diced jalapeños to skillet. Cook for 2 minutes and then add garlic. Cook for an additional minute or until onions start to brown on edges of skillet. Add to pot. Roast poblano peppers over open flame until entire pepper is black. Take peppers off the flame and put in bowl and cover for 2 minutes to separate skin from pulp. Uncover and peel off skin. Open up softened peppers and clean out seeds and dice. Add to pot. Let cook for 2 hours stirring often. Skin and shred chicken meat and set aside. Take rotisserie chickenbone, skin, bone and shred then set aside. When sauce has reduced to a stew-like consistency add shredded chicken. Add corn if desired. Cook for additional 15 minutes. Serve in bowl with a dollop of nonfat Greek style yogurt and crumbled tortilla chips on top. Or serve with freshly made flour tortillas.

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