Real chile pablano with verde sauce

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Recipe by: dicey

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Chicken, Boiled And Shredded
8 Fresh Ortega Chiles
16 oz Grated Mozzarella *
2 c Verde Sauce

------------------------VERDE SAUCE-----------------------------
4 oz Fresh Tomatillos
7 Yellow Chiles **
1 Chopped Onion
1/2 ts Salt
1/2 ts Sugar
1 ts Garlic Powder
Water, 1/2 To 1 Cup

* 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.