Cooking Recipe Chile Pablano With Verde Sauce
Recipe Ingredients
VERDE SAUCE
Directions
* 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.
From: Syd's Cookbook.