Ingredients Jump to Instructions ↓

  1. Source: Chuy's - San Antonio, Texas

  2. 2 cups (approximately 6 to 8 chiles) fresh Sandia

  3. green chiles

  4. 1 (3- to 4-pound) whole chicken, cut into 8 pieces

  5. 1 to 2 tablespoons vegetable oil, or as needed

  6. 6 cups onions, sliced 1/2-inch thick

  7. 4 cups carrots, diced into 1-inch cubes

  8. 6 cloves garlic, minced

  9. 4 cups tomatillos, husks removed, rinsed and quartered

  10. 4 cups Roma tomatoes, quartered

  11. 1 tablespoon salt

  12. 1 tablespoon pepper

  13. 10 cups chicken broth

  14. 6 cups new potatoes, cut into 1-inch cubes

  15. 1/2 cup chopped cilantro

  16. 1 cup diced green onions

  17. Flour tortillas for serving

  18. You can substitute a mix of New Mexican Anaheim and poblano chiles if Sandia chiles are unavailable.

  19. 2 to 3 inches from the heat or lay over open flame on grill, turning chiles as the skins blacken. Peel chiles and discard skins; dice chiles.

  20. In a heavy-bottom pot, brown the chicken pieces over medium heat in vegetable oil, about 15 minutes.

  21. 1 tablespoon of drippings. Add onions, carrots and garlic; saut? until onions begin to brown, about 10 minutes. Add tomatillos, tomatoes, salt and pepper and cook another

  22. 5 to 10 minutes. Add chicken broth and new potatoes. Bring to a boil, turn heat down to a simmer, and cook for about 30 minutes. Chicken should be thoroughly cooked and vegetables tender.

  23. Remove chicken from pot and pull meat from the bones; discard bones and skin. Return chicken to pan.

  24. Add green chiles, cilantro and green onions. Simmer for another 5 minutes. Serve with fresh flour tortillas.

  25. 6 to 8 servings.


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