adapted from: 365 Days of Slow Cooking
2 chicken breast halves
3 boneless, skinless chicken thighs, trimmed of fat
8-10 medium tomatillos, husks removed,
rinsed well and halved
1 onion, diced
1 jalapeno, stemmed, seeded & coarsely chopped
1 poblano chile, stemmed, seeded & coarsely chopped
3 garlic cloves, minced
1/2 tsp. dried oregano
1/2 tsp. ground cumin, plus more if needed
2 Tbl. canola or vegetable oil
salt and pepper
juice of 1/2 a lime
tortillas, for serving
Season chicken with salt and pepper. Place in slow cooker along with the tomatillos. Combine the onion, jalapeno, poblano, garlic, 1/2 teaspoon oregano, 1/2 teaspoon cumin and oil in microwave-safe bowl. Microwave for 4-5 minutes or until onion is soft. Transfer to slow cooker. Cover and cook on low for 4-6 hours. Remove chicken and shred with 2 forks. Strain the liquid in the slow cooker into a bowl. Puree the strained solids in a blender and add to the shredded chicken. Add more cumin, salt and pepper to taste and fresh lime juice. If needed, add in some of the strained liquid. Serve the filling wrapped up in tortillas with desired toppings (sour cream, chopped cilantro, lettuce, cheese, tomatoes, etc. . . ). Serves: 4-5
Jenn's Notes: I cut the recipe in half and used one large chicken breast. I did not add the chicken thighs. I used 5 tomatillos and I used an anaheim pepper instead of the poblano, since that is what my grocery store had. I didn't have much liquid at the end, so I just pureed the solids and liquid all together and added it back to my shredded chicken.