10 medium Anaheim peppers, cut in half, seeds removed
1 jalapeño pepper
1 cup diced onion
4 garlic cloves
2 cups roughly chopped cilantro
1 tablespoon cumin
1 teaspoon paprika
Zest of 1 lime
Juice of 1 lime
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken broth
2 lbs boneless skinless chicken breast
Tortilla, beans, and rice for serving, optional
1. Preheat oven to 450 degrees F. Put the tomatillos and peppers on a baking sheet or two and roast them until the tomatillos are browning a bit and the peppers are charred. The original recipe calls for 5 to 7 minutes but I ended up with almost 20 minutes in order to get the peppers charred, but it could just be our oven's persnickety-ness.
2. Put the peppers in a plastic bag to sweat for about ten minutes. Remove the peppers from the bag and peel the skins off. If you're wont to avoid stinging/burning hands {& avoid accidentally touching/burning your eyes later}, I suggest wearing gloves - but it's hard to really get those thin skins with gloves on so it depends on where your values lay.
3. Food process {or blend} six of the pepper halves, the tomatillos, jalapeños, onion, garlic, cilantro, cumin, paprika, lime zest & juice, sugar, and salt and pepper to taste. Blend this until smooth.
4. Dice the remaining peppers and along with the salsa verde mix you just food processed {or blended}, chicken broth, and chicken place it all in the crock pot. Add some more salt and pepper for taste.
2. Put the peppers in a plastic bag to sweat for about ten minutes. Remove the peppers from the bag and peel the skins off. If you're wont to avoid stinging/burning hands {& avoid accidentally touching/burning your eyes later}, I suggest wearing gloves - but it's hard to really get those thin skins with gloves on so it depends on where your values lay.
3. Food process {or blend} six of the pepper halves, the tomatillos, jalapeños, onion, garlic, cilantro, cumin, paprika, lime zest & juice, sugar, and salt and pepper to taste. Blend this until smooth.
4. Dice the remaining peppers and along with the salsa verde mix you just food processed {or blended}, chicken broth, and chicken place it all in the crock pot. Add some more salt and pepper for taste.
5. Cook on high for 3-4 hours or on low for 6-8 hours or untill chicken is at least 165 degrees in center of meat.
6. When all is said and done, remove the chicken using a spoon. Take care to get as little juice/sauce. The goal here is to shred the chicken and then return it to the sauce {then you're ready to eat it!}. I loathe shredding chicken with forks and I just learned the "shred your cooked chicken in the kitchen aid mixer with the paddle attachment" trick. It's amazing and it totally works.
I made black beans and rice to go along with this all and it was warm and delicious.
Happy weekend!!!
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