I saw this recipe for Chicken Chile Verde con Rajas(Green Chicken Chili with Sautéed Peppers) being made by Chef Eric Lee, who was then a contender for the next Iron Chef, at a cooking demonstration that is sponsored by one of our local radio stations.
I’m not really sure how a live cooking show plays out on the radio, but to go to G & G Market’s demo kitchen and watch it live was a lot of fun … and good eats. Yes, once they are done making it, they serve it up for our dining pleasure. The hard part is sitting there, smelling all the wonderful smells and waiting; and of course, thinking how I could improve it for myself.
Chef Lee, a finalist for the next Iron Chef, shared this recipe with us
Chef Lee supplied us with a recipe for Chicken Chile Verde con Rajas, or Green Chicken Chile with strips of pasilla chilies and onions to which he added mushrooms and 3 ounces of cream. While con rajas literal translation is pasilla peppers and onions sautéed together then simmered in cream, I forgot the cream so mine is not “authentic”. And as you might know by now, I am not a fan of mushrooms, but my husband is. So when I decided to make this dish for him, I bought the mushrooms and figured I’d do the pick out and set aside move I do so well. When I told him of my plan, he said he didn’t think mushrooms belonged; seemed a disconnect to the flavors of the dish, so I happily omitted them. I didn’t miss either the mushrooms or the cream one iota.
Complete step by step instructions here on my video
Tomatillos are not unripe tomatoes, they are a member of the nightshade family, related to cape gooseberries and have a tart flavor. Not good raw, except when pulsed into salsa, but even then, I think they are better when roasted.
3 pasilla chilies, halved, stemmed, seeded and sliced
1 white onion, halved and sliced
2 large garlic cloves, sliced
Pinch of salt and freshly ground pepper
Corn or flour tortillas
Place the tomatillos and onion wedges on a preheated grill or stove top grill and char on all sides. Cool slightly, then place in a food processor along with the Serrano chilies and garlic; pulse until smooth. Season the chicken meat with salt and pepper; heat a large heavy pot over medium high heat; add the oil and when hot, add the chicken (in batches if necessary) and lightly brown the meat. Add the tomatillo sauce; stir well, reduce heat to low; cover and simmer until the chicken is tender about 30 – 45 minutes. Add the hominy, simmer 5 minutes, add the cilantro and simmer 5 minutes more. Taste and adjust seasonings.
Meanwhile; heat a sauté pan or cast iron skillet over high heat; when hot add the oil, chilies and onions; sauté until slightly charred and very soft; add the garlic and sauté a few minutes more. Season with salt and pepper.
To serve: Spoon the Chicken Chile Verde into a bowl; top with the rajas. Serve with Lime wedges and tortillas.