Title: Chile Pablano with Verde Sauce
Categories: Mexican Sauce Poultry
Yield: 2 Servings
| 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.
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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.
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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.