Los Roast Chicken Chile Verde with Beans

20 minutes prep 30 minutes active cooking 50 minutes total

Makes 4 - 6 servings

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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

Ingredients

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
2 cups of chicken broth
2 cups, cooked of Cannellini Beans
Cilantro, chopped
1 jar Medium New Mexico Green Chiles
*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.