Nachos Blanco con Pollo y Salsa Verde

Nachos Blanco con Pollo y Salsa Verde

I am not much of a sports fan, but I love my cousins and was excited to visit with them to watch the Superbowl this year. The nachos usually associated with this annual American event have so much potential to be so delicious, but are often oily, salty and greeeea-zy in execution.  I love cooking with Mexican flavors, so I volunteered to make some homemade nachos for their party.

I left a quarter of the nachos without salsa, because as my cousin will tell you, she is a self-proclaimed “bad Mexican” and does not like spicy food! These nachos were not incredibly spicy, they just delivered a tangy slow burn, and the crunchy texture of the chips with the homemade blanco cheese sauce was outrageous. And the chicken! The shredded chicken on it’s own was some of the best I’ve ever had, no joke. Great for tacos or sandwiches.

Nachos Blanco con Pollo y Salsa Verde
  • Salt + Pepper (for seasoning)
  • 5 bone-in chicken thighs
  • 1 Cup chicken broth or water
  • 1 Cup salsa verde
  • 1 tbs cumin
  • cup chopped cilantro
  • 2 tbs chopped garlic
  • 1 8 oz. (small) can pitted, sliced black olives, drained
  • 1 large pablano pepper, de-seeded and minced
  • 2 bay leaves
  • 1 large bag of unsalted corn tortilla chips
  • 1 tablespoon butter
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 4 ounces white Cheddar cheese, shredded
  1. Season chicken thighs liberally with salt and pepper on both sides.
  2. Place chicken in a slow cooker and top it with the broth/water, salsa verde, cumin, cilantro, garlic, olives, pablano, and bay leaves. Give it a little stir around, make sure all the thighs are nicely coated.
  3. Cover, and cook on low for an optimal 8 hours. If you’re limited for time, you can cook on high for 4 hours and then decrease the heat to low for the rest of the time you have left.
  4. Remove chicken from slow-cooker, leaving sauce behind. Use 2 forks to pull apart the chicken, separating and discarding the skin and bones. Reserve shredded chicken.
  5. Drain sauce from slow cooker pot into a mesh colander, or some other way to retain most of the chunky substance of the sauce, while extracting most of the liquid. This is your salsa!
  6. Meanwhile, in a small saucepan on medium heat, add the butter with a pinch of salt and pepper. When the butter is melted, add the flour and stir until the butter stops foaming, but does not brown, about 2 minutes. Add the cream and stir until thickened, about 5 minutes. Add the cheese and stir until evenly melted. Keep warm.
  7. To assemble the nachos, layer the chips on a platter and scatter with the shredded chicken, drizzle cheese sauce, and finish by topping with the salsa. Enjoy immediately, or re-toast in a hot oven for a few minutes if they start cooling down.


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