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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*


Onion, chopped


Celery Stalks, chopped


Large Carrot, chopped


Tomatillos, papery skin removed and chopped


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

$10 - Portland - Oregon

$9 - Artes - Spain

Chicken Broth

$8 - Napa - California

Marcella Beans


From the kitchen


Chef Knife


Cutting Board




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.

Shop this recipe

Capers, Pickles, & Peppers

Mild New Mexico Green Chile

Los RoastPortland - Oregon
Chicken Broth
Sauces & Condiments

Chicken Broth

AnetoArtes - Spain
Marcella Beans

Marcella Beans

Rancho GordoNapa - California

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