Chicken Chili Verde, or How I Learned to Stop Worrying and Love Lard

11 06 2008

We are getting pretty good at making Mexican food with French ingredients, if I do say so myself.  Having recently come into a glut of cheap chicken leg quarters, Nick decided to try his hand at some chicken chili verde.  Yet another braise.  It’s amazing how many different cuisines use this technique – but then who doesn’t love something you can put on the stove and forget about for a couple of hours?

Mise en place for chili verde
Nick found some gorgeous green chilis at the market, and chopped them up along with some onion and garlic.  After the chicken had been browned, into the Dutch oven they went.

You can almost SEE how good this smells!

You should know the drill by now.  Liquid, skinned chicken, simmer, yada yada.  What Nick did that was special, was that once the chicken was good and tender, he shredded it off the bones, returned it to the pot, and continued to cook it until the pot was almost dry.  This really concentrates the flavors and gives the meat a texture that is absolutely out of this world.  Unctuous, even.  Here it is about halfway done:

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