Tostadas de Chile Verde con Pollo

I haven’t shared the news on the blog yet, but Chicano Eats won the 2017 Saveur Blog Award for “Best New Voice” People’s Choice! Thank you for taking the time to show your support for me and my work, I really appreciate each and everyone of you! Also, Congratulations to Kathryn, who was also nominated in the same category and received the Editors’ choice award! You can see a complete list of the rest of the winners here.

Over the weekend, I asked my Instagram followers wether they wanted a taco recipe or a tostada recipe and surprisingly, everyone chose tostadas! Tostadas are often overlooked and underrated, but they make for a quick dinner and always pair really well with a wet (or moist?) filling because they’re dry and crunchy. I really wanted to use this recipe for pollo verde that Billy made for these tacos a few weeks ago, so I tweaked the recipe a little bit, and the end result was so good. The sauce is a little spicy, a little smokey, and a little tart and comes together in about an hour aka perfect for a weeknight dinner.

I’m currently prepping for the blogs’ first birthday, so I have to keep it a little short today.  I can’t wait to share the recipe I have in store for the celebration, so until then, have a great week! Nos vemos pronto.

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5 from 1 vote

Tostadas de Chile Verde con Pollo

Serves 4-6

Course Dinner

Cuisine Mexican

Servings 0

Calories 0kcal

Author Adapted from Wit and Vinegar

Ingredients

• For the tostadas
• 6 to matillos
• 2 jalapeños
• 2 cups chicken stock
• 1/2 white onion diced
• 4 cloves garlic minced
• 2 limes juiced
• 1/4 cup chopped fresh cilantro
• 1 1/2 tsp salt
• 3/4 tsp cumin
• 1/2 tsp mexican oregano
• 1/4 tsp black pepper
• 2 1/2 pounds chicken thighs boneless. skinless
• tostadas
• Garnish
• lettuce shredded
• radishes sliced
• tomato sliced
• red onion diced
• cotija
• salsa like valentina or tapatio

Instructions

• Start by preheating your broiler to high, lining a small baking sheet with aluminum foil.
• Remove the husks and run them under cold water while rubbing off the sticky residue with your hands. Place them on the baking sheet then prep the jalapeños slicing them lengthwise, removing the stems and removing the seeds from one of the peppers, place skin side up.
• Place the pan under the broiler and broil until the skin on both the tomatillos and peppers is charred and the tomatillos are cooked, about 8-10 minutes. Set aside to cool.
• In a blender, mix in the tomatillos, jalapeños, chicken stock, white onion, garlic cloves, lime juice, cilantro, salt, cumin, oregano and black pepper. Blend until smooth.
• In a large dutch oven, combine the chile verde sauce and the chicken thighs, and cook on medium-low heat for an hour. Let cool.
• Once cooled, remove the chicken, shred it and add it back to the sauce and warm up on low heat for a few minutes.
• To serve:
• Take a tostada, and add about 1/4 cup of the shredded chicken. Top with shredded lettuce, radishes, a slice of tomato, red onion, crumbled cotija and your favorite salsa.