Chile Verde


4 chicken marylands
150 gms pork mince
4 spring onions, chopped
1 bunch coriander, roughly chopped
8 cloves garlic, chopped
2 tbsp. ground cumin
2 tsp. cayenne pepper
2 tsp. smoked paprika
2 tsp coriander powder
2 long red chillies, chopped
2 ancho chillies, chopped
2 chipotle chillies, chopped
1 jalapeno chilli, chopped
½ tsp dried chilli flakes
2 cups chicken stock
425g green enchilada sauce
3 tbsp. olive oil


Heat oil in a heavy based frying pan over high heat.
Score chicken with a knife and sprinkle with half the smoked paprika, cayenne pepper, cumin and ground coriander. Season generously with salt and pepper.
Add chicken to the pan, cook for 2 – 3 minutes either side or until nicely browned.
Remove from pan and set aside.
In a small bowl, combine pork mince, the remaining cayenne pepper, smoked paprika, cumin, ground coriander and dried chilli. Mix well.
Add this mixture to the hot frying pan. Cook until browned, around 4 minutes.
Add all fresh chillies, garlic, onion, coriander and spring onion.
Transfer browned chicken back to the pot along with with the green enchilada sauce and stock.
Cover and bake in a preheated 180C oven for 1 to 1 ½ hours or until chicken is cooked through and falling off the bone.
Serve with brown rice and plenty of the juices from the pan.
Squeeze over lime juice and sprinkle with freshly chopped coriander