If you’ve read my other posts, you know that I was on the hunt for a salvaged freezer burned chicken recipe. One of those recipes was Freezer Burned Chicken Tortilla Soup – check it out if you don’t like chicken chile verde!
I could have made some more tortilla soup with our freezer burned chicken, but I wanted to expand our horizons – in case we accidently have any more freezer burned chicken in the future.
Chili or Chile?
Initially, I thought we’d make regular chicken chili (con carne) – but I thought, why not chile verde?! Either chili con carne or chile verde would make a great salvaged freezer burned chicken recipe, but we went with the chile version.
Being from Canada and not knowing much about Mexican food, I had never even heard of chile verde. My husband made chile verde with pork once before, and I remember it being really good!
For our chicken chile verde recipe, we used 1.8lbs of freezer burned chicken breast, and 1.7lbs of freezer burned chicken thighs. That’s a lot of salvaged freezer burned chicken.
The first time my husband made pork chile verde for me, he went with the slow cooker method. This time, he suggested we pressure cook it since it would be faster. Upon researching, I found that pressure cooking might actually be a lot better than slow cooking. I also found out that anything you slow cook you should pressure cook instead!
You can use either method to cook, but we went with the pressure cooker method. I can’t say if it’s better or worse, but the salvaged freezer burned chicken recipe came out great regardless!
- 3.5lbs of freezer burned chicken
- 2 tbsp cumin
- 1 tbsp oregano
- 1 tbsp garlic powder
- 2 tsp chili powder
- 1 tsp salt
- 1 tsp paprika
- 1 tsp cayenne
- 2 tbsp butter
- 2lb tomatillos (about 9)
- 1 3/4 lbs anaheim peppers (about 5-6)
- 1/4 lb poblano peppers (about 2)
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 limes
- Steam tomatillos for 10 minutes. Place in pressure cooker whenever it’s ready. Be gentle, as they may mush easily.
- Meanwhile, roast anaheim and poblano peppers on broil. You can keep the oven door cracked open one notch and watch it carefully. When peppers start to blister, turn them over to a new side. Try to get all sides of the pepper. Once they’re done, put them in a gallon baggie and let them steam for about 10 minutes, then peel the skin off. If you prefer, you can skip this entire step and leave the skin on.
- Dice onion, mince garlic, place in pressure cooker.
- When the peppers are ready, peel the skin as best as you can, dice and place them in pressure cooker.
- Use a hand blender and “pulverize” the peppers, onions, garlic, and tomatillos until mushy.
- Place all spices and butter into pressure cooker. Some of the spices (paprika, cayenne, chili powder) may not be a common ingredient (according to my husband) but I used it anyway – omit as you please. Mix well.
- Rinse and pat dry chicken. We chopped ours into chunks, but you can put the whole chunk in if you would like. Mix well into pressure cooker.
- Cook in pressure cooker for 45 minutes.
- Turn heat off and let cool until it unlocks.
- Use a masher to mash chicken further if preferred.
A Different Kind of Chile Verde
There are so many factors that made this chile verde different. Mainly:
- I had no idea how to make chile verde. This was my husband’s recipe. Then I added some spices that likely didn’t even correspond with a typical chile verde – such as the paprika, as my husband mentioned. That, and the cayenne and chili powder made the chile verde red instead of green!
- This chile verde is also different because not only does it not use pork, like traditional chile verde, it uses chicken – and freezer burned chicken at that!
All in all, the salvaged freezer burned chicken recipe was a success! Keep in mind, you can use any chile verde recipe to salvage your freezer burned meat, and it should still taste great!