Printable Recipe: Hot Green Chile Chicken Tamale Recipe

Hot Green Chile Chicken Tamale Recipe

While pork is probably the most famous and authentic Mexican tamale recipe filling, this chicken recipe may just be the most popular. It's tender, it's fresh, and it's full of flavor. As a bonus, you can simply buy and use the meat from a rotisserie chicken, if you like. It'll make your life a little easier.

Pork or Chicken Filling Ingredients:
1 lb. green tomatillos, husked and cleaned
4 jalapeños, seeded and stemmed (add less or more, your preference)
5 cloves of garlic, peeled
2 tbsp. olive oil
2 C. chicken broth
4 C. cooked, shredded chicken or cooked, shredded pork
2/3 C. chopped fresh cilantro
2 tsp. salt, or to taste

Instructions: 1. Husk and rinse the tomatillos. In a baking pan, roast them under a broiler until softened and blackened in spots, flipping once. Dump them into a food processor, along with any juices that leaked out during roasting.

2. Add garlic and jalapeños and process mixture until smooth.

3. Heat oil in a saucepan to med-high heat. Dump in the puree and cook about 5 minutes, until thickened and darkened. Stir in broth and cook over medium-high until thickened, at least 10 minutes. Mixture should be thick enough to coat a spoon thickly.

4. Add salt to taste. Stir in chicken and cilantro. Cool completely before using.