Green Chile Chicken Salsa Recipe

Roast vegetables

Preheat oven to 450°F (230°C). On a rimmed baking sheet, toss tomatillos, halved Roma tomatoes, jalapeño, quartered onion and whole garlic cloves with 1 tablespoon vegetable oil and a pinch of salt. Spread in a single layer and roast 15–20 minutes, until tomatillos and tomatoes are blistered and softened and edges are charred.

Blend salsa

Transfer the hot roasted vegetables to a blender or food processor. Add 1/2 teaspoon ground cumin and a pinch of salt. Pulse until you reach a slightly chunky salsa consistency (30–45 seconds). Taste and adjust seasoning — add up to 1/2 teaspoon additional salt or another squeeze of lime if desired. Allow salsa to cool 5–10 minutes before mixing with chicken so it doesn't overcook the chicken.

Prepare shredded chicken

If you don’t have cooked shredded chicken, poach 2 large boneless skinless chicken breasts in simmering water (covered) for 12–15 minutes until cooked through, then cool slightly and shred with two forks. Use about 4 cups shredded cooked chicken for this recipe.

Combine filling ingredients

In a large mixing bowl, combine 4 cups shredded chicken, 1 cup diced green chiles, 1/2 cup finely chopped white onion, 2 teaspoons minced garlic, 1/2 cup chopped fresh cilantro, 2 tablespoons lime juice, 1 1/4 teaspoons salt and 1/2 teaspoon black pepper. Mix thoroughly so flavors distribute evenly.

Incorporate roasted salsa

Once the roasted tomatillo–tomato salsa has cooled slightly, add about 1 1/2 to 2 cups of the salsa to the chicken mixture and fold gently until evenly coated. Adjust amount of salsa depending on desired moisture — use more for a saucier filling, less for drier filling suitable for tamales. Taste and adjust seasoning (salt, lime) as needed.

Finish filling

Stir in additional 1/4 cup chopped cilantro if using. If preparing ahead, refrigerate the filling in an airtight container up to 3 days or freeze up to 3 months. Bring to cool temperature before using in tamales so masa texture isn’t affected.

To serve or use in tamales: use the filling as directed in your tamale recipe. For serving as a topping or side salsa, warm remaining roasted salsa gently in a small saucepan or microwave. Spoon warm salsa over prepared tamales or shredded chicken, then garnish with extra chopped cilantro, a squeeze of lime and crumbled queso fresco or cotija to taste.