Saturday, September 3, 2011

Tomatillo Chicken Filling

*This recipe came from a friend's blog--I don't think I can express the same love and devotion for this meal that she did (sometimes crock pot chicken is just too...soft), but it was good.  My kids finished their first tacos before I even got started.  I personally liked it better the next day after I heated it up on the stove.  Still a good meal and who can resist just how cute tomatillos are?  What beautiful little fruits!

2 chicken breast halves
3 boneless, skinless chicken thighs, trimmed of fat
8-10 medium tomatillos, husks removed and rinsed well and halved
1 red onion, diced
1 jalapeno chile, halved lengthwise, stemmed and seeded and chopped coarsely
1 poblano chile, stemmed and seeded and chopped coarsely (I used some banana peppers from my garden and a few green chiles)
3 garlic cloves, minced
1/2 tsp dried oregano (fresh)
1/2 tsp ground cumin
2 Tbsp canola or vegetable oil
Salt and pepper
2 tsp lime juice

Makes 6-7 servings

1. Thaw chicken, pat dry and season with salt and pepper. Place in slow cooker.
2. Combine onion, chiles, garlic, oregano, cumin and oil in microwave-safe bowl. Microwave for 4-5 minutes, stirring every minute until onion is soft. Transfer to slow cooker. Add in the tomatillos.
3. Cover and cook on LOW for 4-6 hours.
4. Remove chicken and shred with 2 forks.
5. Strain the liquid in the slow cooker into a bowl. Puree the strained solids in a blender. Add puree into the chicken. Add more cumin, salt and pepper to taste and 2 tsp fresh lime juice. If needed, add in some of the strained liquid.
6. Serve the filling wrapped up in tortillas with sour cream, cilantro, lettuce, cheese, tomatoes and other toppings of your choice.

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