Chicken Tomatillo Stew
Category:
Hypoallergenic
,
Paleo
,
Blood-Sugar Control/Low Glycemic
,
GAPS
,
SCD-Specific Carbohydrate
,
Grain-free
,
Sugar-free
,
Appetizers & Snacks
,
Soups & Stews
,
Main Courses
by
rapaelofun1983rapaelofun1983
Source: unknown. if you are the creator, please contact recipes@nutrialliance.com.
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Easy
Cheap
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Preparation time
20m
Cooking time
2h
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.
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