Chicken Chili Verde
Ingredients:
2 tablespoons olive oil
1 large onion, peeled and chopped
6 cloves garlic, peeled and minced
4 poblano peppers, seeded and chopped
1-2 jalapeno peppers, seeded and chopped
2 pounds tomatillos
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried oregano
1 teaspoon salt
1 bay leaf
2.5 pounds boneless chicken breasts
2 cups chicken broth
½ cup chopped cilantro
Possible garnishes: cilantro, avocado, lime
1 large onion, peeled and chopped
6 cloves garlic, peeled and minced
4 poblano peppers, seeded and chopped
1-2 jalapeno peppers, seeded and chopped
2 pounds tomatillos
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried oregano
1 teaspoon salt
1 bay leaf
2.5 pounds boneless chicken breasts
2 cups chicken broth
½ cup chopped cilantro
Possible garnishes: cilantro, avocado, lime
Directions:
Peel and wash the tomatillos so they are not sticky. Then cut the tomatillos into quarters. Prep the remaining vegetables.
Set the instant pot on SAUTE. Add the oil, onions, garlic, and chopped peppers. Sauté for 5-8 minutes.
Throw in the tomatillos. Then add the whole raw chicken pieces to the pot. Add all spices and seasoning. Pour in the broth. Stir and push the chicken pieces to the bottom of the pot.
Use manual mode on high pressure, and set to 25 minutes. Use quick release to vent. Use tongs to move the chicken pieces to a cutting board.
Remove the bay leaf. Then use an immersion blender to puree the vegetables and broth base. It does not have to be totally smooth, but the chunks of tomatillos should be blended in.
Meanwhile, use two forks to shred the chicken. Then stir the chicken shreds back into the chili.
Taste, then salt and pepper as needed. Finally, stir in the chopped cilantro.
Set the instant pot on SAUTE. Add the oil, onions, garlic, and chopped peppers. Sauté for 5-8 minutes.
Throw in the tomatillos. Then add the whole raw chicken pieces to the pot. Add all spices and seasoning. Pour in the broth. Stir and push the chicken pieces to the bottom of the pot.
Use manual mode on high pressure, and set to 25 minutes. Use quick release to vent. Use tongs to move the chicken pieces to a cutting board.
Remove the bay leaf. Then use an immersion blender to puree the vegetables and broth base. It does not have to be totally smooth, but the chunks of tomatillos should be blended in.
Meanwhile, use two forks to shred the chicken. Then stir the chicken shreds back into the chili.
Taste, then salt and pepper as needed. Finally, stir in the chopped cilantro.
Notes:
Serve it as tacos or burritos in warm tortillas or just in a bowl with a dollop of sour cream.
Use it as a filling for enchiladas and cover it with lots of melted cheese. Mmmm...cheeeeese...
Use it as a filling for enchiladas and cover it with lots of melted cheese. Mmmm...cheeeeese...