Chile Poblano With Verde Sauce
Ingredients| 1 chicken, boiled and shredded 8 fresh ortega chiles 16 oz grated mozzarella * 2 cup verde sauce VERDE SAUCE 4 oz fresh tomatillos 7 yellow chiles ** 1 chopped onion 1/2 tsp salt 1/2 tsp sugar 1 tsp garlic powder 1 water, 1/2 to 1 cup |
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* Use any low fat cheese, Mozzarella Monterey Jack or cheddar. ** Let
the number of hot chiles depend on the hotness of the chile. VERDE
SAUCE: Boil tomatillos for approximately 15-20 minutes. Drain. Cool
with cold water. Peel outer brown skin off. In a blender, blend all
ingredients until smooth. Set aside until needed. Preheat oven to
350øF. In a large pot, boil whole chicken with salt, pepper, 1 ts
oregano and 1 whole bay leaf for 40 - 45 minutes until chicken falls
off bone. Remove skin. Cool. Shred chicken. Blanch chiles in boiling
water. Peel off outside skin. Let cool. Slit chiles open lengthwise.
Stuff each chile with 3-4 ounces of chicken and 2 ounces cheese. Lay
chiles in a 9" X 13" baking dish. Cover chiles with verde sauce.
Sprinkle with grated cheese. Heat in oven for 20 minutes. Serve with
rice and beans if desired.
Servings:
2
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