Gringo Green

White people don't typically tackle Mexican food at home, and when we do, we like to play it safe: tacos, nachos, guacamole, or maybe some fajitas.

This pollo verde recipe tastes ethnic and complex, but won't put you too far out of your comfort zone technique-wise. Tomatillos might be difficult to find, depending on where you live, but most well-stocked produce markets should carry.

Pollo Verde

2# skinless, boneless chicken thighs

2 TBS olive oil

1 red onion, chopped

4 cloves garlic, chopped

1 poblano pepper, chopped

3 tomatillos, chopped

1/2 packed cilantro leaves

1/2 lime, juiced

1 tsp salt

2 tsp ground cumin

2 tsp ground coriander

1 tsp chili powder

2 cups chicken stock

2 cups butternut squash, diced

1 15oz can of white beans

1/2 cup golden raisins

1. chop the chicken into 1-inch chunks.  season w/ salt & pepper. reserve.
2. heat the olive oil in a pot large enough to contain all ingredients.  saute the onion, garlic, and pepper. add the tomatillios after about 5 minutes. cook for an additional 5 minutes and kill the heat.
3. transfer pepper & onion mixture into a blender. add cilantro, lime, salt, spices and stock. purree.
4. add chicken squash and raisins to the pot. cover w/ verde mixture. add enough stock to cover.
5. bring to a boil, the simmer until done -- about an hour.
6. garnish w/ fresh cilantro, diced avocado and a dollop of plain yogurt or sour cream.

© 2014 c. c. villani @ "mission: insatiable" - http://www.missioninsatiable.com/