Ingredients
4 skinless chicken breasts¹
6 tomatillos husked and quartered
4 poblano peppers chunked
3 C chicken broth
1 onion chopped
3 garlic cloves minced
1-2 jalapeños diced
4-5 T cilantro stems chopped
2 t Cumin
1 lime juiced
1/3 C chopped cilantro with extra for the table
Serve with:
Mexican crema
Avacado slices
Salt and pepper
Directions
Place the chicken breasts, poblanos, onion, garlic, cilantro stems, and jalapeño to chicken broth and bring to boil in medium sauce pan. Turn heat down and simmer 30-45 minutes stirring occasionally. Remove the breasts and shred. Add shredded meat back to pan over low heat. Add cumin, cilantro and lime juice and combine. Adjust seasoning to taste.
Serve over rice with avacado slices, chopped cilantro,and Mexican crema, Black beans and a green salad as side dishes. Good as leftovers served with tacos.
Notes
- Can also use chicken thighs. This will make a more flavorful rich stew. I have made it with skin on thighs and fat content was higher but really added a lot of good mouth flavor.