Slow Cooker Chicken Chile Verde, Serves 4
1 bunch Cilantro, organic
6 Garlic cloves
2 tblp Lime juice - 2 limes for garnish
2 tsp Oregano, dried
4 Poblano or Anaheim peppers roasted
2 lbs Tomatillos husked (remove paper skins and wash)
1 Yellow onion, large
1 32 oz can of Green Chile Enchilada Sauce
1 tsp Black pepper
1/4 tsp Salt or to taste
Nuts & Seeds
2 tsp Cumin, ground
20 oz Just bare boneless skinless chicken thighs Trimmed.
Cube chicken and brown (do not cook until done) pour juice and meat into crock pot. Cut Tomatillos into quarter or smaller wedges and cook until very tender in pan and then mash like potatoes. When nice and mushy add to crock pot.
Add the rest of the ingredients and stir. Cover and cook on high for 3 1/2 hours or low for 7 hours. Serve over rice and/or tortillas with a side of black beans. Enjoy!
On the video I had tripled this recipe to accommodate a family crowd.