This dish is always a big hit. It’s great rolled into a burrito, but you can also serve it on its own topped with scallions, sour cream, and tortilla chips.
What to buy: You can find Aleppo pepper at most gourmet grocery stores or online at the Spice House. If you are having a hard time locating it, use ancho chile powder.
Game plan: Chile verde was destined to be a party dish because you can make it way ahead of the festivities and just warm it over medium-low heat when you are ready to eat.
This recipe was featured as part of both our Build Your Own Burrito Bar story and our Chile Pepper Recipes photo gallery.
]]>
Pat chicken dry with paper towels, toss with flour, shake off excess, and season generously with salt and freshly ground black pepper. Heat 1 tablespoon of the oil in a large frying pan over medium heat. Add 1/3 of the chicken and sauté, stirring occasionally, until golden brown, about 10 minutes. Transfer to a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid. Repeat with remaining chicken.
In the same frying pan, heat 1 tablespoon of the oil over medium-high heat. Add onion and garlic and sauté until soft, about 5 minutes. Add mixture to the pot containing the chicken. Heat remaining 1 tablespoon oil in the same frying pan over medium-high heat. Add Anaheim chiles and poblanos and sauté until tender, about 4 minutes. Transfer to the pot containing the chicken.
Add chicken broth, potatoes, tomatillos, oregano, Aleppo pepper, cumin, paprika, and cinnamon stick to the pot. Bring to a boil over high heat, then reduce heat to medium low and simmer, stirring occasionally, until mixture thickens and potatoes are tender, about 1 1/2 hours.
Stir cilantro into mixture. Transfer to a large serving bowl.
Beverage pairing: With its combination of earthy vegetables and assertive spices, this dish calls for something a little exotic like the 2005 The FMC, an off-dry Chenin Blanc from South African master of the grape Ken Forrester. Complex with herbs, earth, fruit, and toast, the lightly oaked wine is a touch sweet, which will soothe any spiciness in the chile verde.
]]>