Chicken Chili Verde

 

Ingredients

• ¼ cup oil
• 4-4 ½ lbs Chicken, trimmed and cut into 1 ½ inch cubes
• 1 Tb. salt, divided
• 1 Tb. ground cumin
• 1 Tb. ground coriander
• 1 Tb. oregano
• 2 large onions, peeled and chopped
• 4 coves garlic, minced
• 2 Anaheim peppers, chopped
• 2 Poblano peppers, chopped
• 1-2 jalapeno peppers, seeded and diced
• 1 lb. cleaned and chopped tomatillos
• 2 Bay leaves
• 1 large bunch of cilatnro, chopped
• 4 cups of water or chicken stock
• Lime Wedges for garnish

Instructions

1. Heat the oil in a large pot over medium-high heat. Add the pork and 2 tsp of salt. Brown the pork on all sides, stirring regularly.
2. Remove the chicken from the pot and pour out all rendered fat, saving about 1 Tb.
3. Add the onions, remaining salt, cumin, coriander and oregano. Saute for 3-5 minutes.
4. Then add the garlic and peppers. Saute another 3-5 minutes.
5. Add the chopped tomatillos, bay leaves and cilantro.
6. Take the chicken and add back to the pot. Stir well.
7. Finally add the water. Bring to a boil, then reduce the heat to low. Cover and simmer for 2 to 3 hours, or until the chicken is falling apart.
8. Take 2 forks the break the chicken up even more. Salt and Pepper to taste.

Preparation time: 30 minute(s)

Cooking time: 2 to 3 hour(s)