Los Roast Chicken Chile Verde with Beans

20 minutes prep 30 minutes active cooking 50 minutes total
Makes 4 - 6 servings

Late summer and fall brings chile roasting season to New Mexico.

Colorado and Texas roast chiles, too, but New Mexico’s Hatch Valley gets the most attention for its eponymous green chiles, and the air is perfumed with the distinct scent of the long peppers charring outdoors in a propane-fired cylindrical roaster.

We might not get the olfactory hit, but Portland’s own Los Roast provides the flavor with their jars of roasted Hatch chiles. If you’ve got some leftover roasted chicken, your weekly pot of beans, and a few vegetables, you can pretend you're in the Southwest.

What You'll Need


For the shopping list

  • 2 cups of Cooked Chicken, picked from the bone*
  • 1 Onion, chopped
  • 2 Celery Stalks, chopped
  • 1 Large Carrot, chopped
  • 3-4 Tomatillos, papery skin removed and chopped
  • 2 Large Potatoes, peeled and cut into bite-sized pieces
  • Cilantro, chopped
  • *substitute 3 chicken thighs, simmer in 2-3 cups water for 20 minutes, let cool, pick meat from bone, delete additional chicken broth and use this instead.

From our shop

Out of stock

1 jar  Medium New Mexico Green Chile
$10.00– Portland - Oregon
2 cups of  Chicken Broth
$9.00– Artes - Spain
2 cups, cooked of  Cannellini Beans
$8.00– Umbria - Italy


From the kitchen

  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Peeler
  • 1 Stock Pot
  • Measuring Cups

What you'll have to do

Step 1

Cook the onion, celery, carrot, and tomatillos (if using) in a little olive oil for about 5 minutes.

Step 2

Add the potatoes and chicken broth, bring to a boil, cover and simmer for about 10 minutes or until the potatoes are tender.

Step 3

Add the beans, cooked chicken, and Los Roast green chile.

Step 4

Cook for another 10 minutes. Top each bowl with chopped cilantro.

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