With a full-time work schedule, I’m too tired to make dinner by the time I get home – especially now that I’ve been back at the gym.
But sometimes you still want comfort food, and if you haven’t noticed by now, my comfort food is anything served in a bowl.
If you don’t have a slow cooker, I highly recommend getting one. You can throw all your ingredients in there, set the timer, and you’ve got a hot meal waiting for you when you get home!
Chile Verde is usually made with pork, and you could certainly use that for this recipe. I’m trying to lighten things up a bit so I used chicken breast. Got this recipe from the fabulous Ambitious Kitchen and made a couple of minor tweaks.
You will need:
- 2 pounds tomatillos
- 4 anaheim chiles
- 3 jalapeños
- 5 garlic cloves
- 1 onion, halved
- 1 bunch cilantro
- 2 limes
- 2 teaspoons Mexican oregano
- 2 teaspoons cumin
- 1/4 teaspoon salt
- 3/4 cup low sodium chicken broth
- 2 1/2 pounds chicken breast
- Fresh ground pepper
- Avocado (optional for garnish)
First, peel your tomatillos and wash the sticky residue off of them. Line a flat baking sheet with foil and lay out your tomatillos, jalapeños, anaheim chiles, onion, and garlic.
Drizzle a little vegetable oil over everything and place under your broiler until everything starts to char and the tomatillos release their juice. Use tongs to flip everything over to ensure the char is evenly distributed. If you don’t flip your chiles especially, half of the skin will be difficult to peel off.
Some people peel their peppers by placing them in a ziploc bag to steam, but I prefer throwing them in an ice bath. This method also makes the peppers cool enough to handle. If you like spice, keep the seeds in the jalapeños. Otherwise, remove the stems of all the chiles and remove all the seeds.
Blend together the cilantro, chiles, tomatillos + any juice they released, chicken broth, garlic, juice of two limes, onion, oregano, cumin, salt, and pepper. I use an immersion blender, hence the bowl… in case you were wondering.
Place your chicken (or pork) in the slow cooker and pour the chile mixture over the meat, covering everything entirely. Cook on high for 3 1/2 hours, or low for 7 hours. Remove and shred the meat before serving, and add back to the sauce.
Serve with corn tortillas (never flour) and beans – I prefer black beans cooked with garlic powder and a little cayenne pepper.