Every year during chile harvest my parents would take us through Hatch to buy fresh roasted green chile on our way home from visiting our family in Albuquerque, New Mexico. My dad would pile four burlap bags full of fresh hot roasted chile into our already packed car and we would spend the remainder of the trip (and several weeks following) bathed in that scent - and probably smelling a little like it ourselves!
We would then spend the better part of the afternoon peeling de-seeding and chopping batch after batch of chiles to make my dad’s famous green chile sauce. But it was all worth it because after all the hard labor, we would sit down to enjoy a truly amazing meal.
Perhaps one of the great things about living in the southwest is that the majority of people have an affinity for authentic Mexican food to such an extent that such post-harvest roasting now takes place right in our backyard! And so my husband, dad and I were thrilled to learn that some local Food City grocers would be having Hatch green chile roasters fresh roast chiles on the weekends!
By the pound the chile costs about $1.60. But if you buy in bulk you can get twenty-six pounds for $26.00 (and save $0.60 per pound). From this box I was able to store six gallon bags worth of chiles. Each bag makes over two quarts of chile sauce, from which I derive dozens of recipes. This week alone I have used my chile to make four meals, and I am barely one quart down! We use our sauce in scrambled eggs, enchiladas, burritos, fajitas, and all the other “usual suspects.” I thought however that I would share one of my husband’s favorite dishes. This dish is also great for entertaining as you can make huge batches at a low cost and very little effort. Yet it is so delicious your guests will think you slaved all day!
I apologize ahead of time that there are no exact measurements. I hate measuring when I cook so I usually just eyeball it!
Shredded Green Chile Chicken
Place two chicken breasts (per 5 servings) in crock pot and cover with as much chile as you can handle. Thin out sauce with about 1-2 cups chicken stock, depending on how much chile you use. If you like it hot like we do, you may not need any stock – just make sure chicken is well covered with liquid. Place the cooker on low and cook a minimum of six hours. Shred the chicken using two forks when it is tender.
You may serve the chicken as is, or you could throw the chicken and sauce into a large saucepan, reduce liquid slightly and add a cup of sour cream and a few handfuls of shredded cheese. You can use this mixture in burritos, rolled enchiladas or enchilada casserole. It is unbelievable how delicious, inexpensive and easy this is to make!
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