Chicken Tomatillo Stew
Source: unknown. if you are the creator, please contact recipes@nutrialliance.com.
Easy
Cheap
Email
Print
Preparation time
Cooking time
Ingredients
For 6 Dozen(s)
Recipe
- 2 tablespoon(s) coconut oil
- 2 large (or 3 smaller) poblano peppers
- 2 yellow onions, chopped
- 1 or 2 jalapeno, chopped
- 2 cloves garlic, chopped
- 1 cubanelle pepper, optional
- 2 teaspoon(s) chipotle powder
- 2 teaspoon(s) chili powder
- 1 teaspoon(s) ground cumin
- 2 teaspoon(s) smoked paprika
- 1 28-oz. can tomatillos, drained and coarsely chopped
- 2 pound(s) cooked chicken, shredded
- 4 cup(s) homemade chicken broth
- 1 handful(s) cilantro, chopped
Chicken Tomatillo Stew Directions
- Heat coconut oil over medium heat in large Dutch oven or pot.
- Add ingredients up to and including cubanelle peppers and sauté until onions are translucent.
Add spices and mix until well-incorporated. - Add tomatillos, chicken and broth.
- Bring to simmer and let cook for an hour or two. Taste and adjust seasonings to your liking. Sprinkle with cilantro and serve.
- Variations: you can use pork (especially smoked pulled pork) instead of chicken and add or detract as many vegetables as you like.
|
|
|