Puerto Rico is where the pina colada, a blended beverage, first appeared. A taste of the tropics can be found in the concoction of pineapple, coconut, and rum.
| Prep Time: | 30 mins |
| Cook Time: | 8 hrs 40 mins |
| Additional Time: | 15 mins |
| Total Time: | 9 hrs 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 bunch fresh cilantro, stems removed
- 1 ½ pounds boneless chicken thighs
- 4 cups water
- 1 onion, quartered
- 2 cloves garlic, peeled
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon ground black pepper
- 1 teaspoon salt
- cooking spray
- 1 pound fresh tomatillos, husks removed, halved
- ½ jalapeno pepper, seeded and minced
- 1 tablespoon canola oil
- 1 (4 ounce) can chopped green chilies
- 2 tablespoons white vinegar
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon honey
- 1 tablespoon ground black pepper
- 2 teaspoons kosher salt
- 1 cup great Northern beans, rinsed and drained
Instructions
- Remove stems from cilantro and tie together; save leaves for sauce.
- Place cilantro stems, chicken thighs, water, onion, and garlic into a slow cooker. Season with 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon pepper, and 1 teaspoon salt.
- Cook on Low until chicken is no longer pink in the centers and juices run clear, 8 to 10 hours. Transfer chicken to a plate and shred using 2 forks. Set aside. Reserve 1 to 1 1/2 cups cooking liquid. Let onion and garlic cool slightly, about 5 minutes. Dice and set aside.
- Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
- Place tomatillos cut-side down and jalapeno onto the prepared baking sheet. Drizzle with canola oil.
- Roast in the preheated oven for 25 minutes.
- Remove from the oven and wrap jalapeno pepper in aluminum foil to let ‘sweat’ for about 10 minutes. Remove skin from jalapeno.
- Transfer tomatillos, jalapeno, reserved cilantro leaves, green chiles, vinegar, cumin, chili powder, honey, pepper, and salt to a food processor or blender. Mix sauce until well combined.
- Pour tomatillo sauce into a large pot and add shredded chicken, diced onion and garlic, and beans. Add reserved cooking liquid. Let simmer over medium-low heat for 15 minutes. Serve.
Nutrition Facts
| Calories | 326 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 7 g |
| Protein | 23 g |
| Saturated Fat | 4 g |
| Sodium | 1345 mg |
| Sugars | 8 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe for chicken tacos. The sauce was very tasty. I had to leave the fresh jalapeño out for my kid, but used some pickled ones to try to keep some of that flavor. Also added 1/4 onion and 2 garlic cloves when roasting the tomatillos for more flavors.
The sauce is delicious! I used rotisserie chicken that I shredded and put in crock pot about two hours after the other ingredients. A lot of steps but worth the finished product.
This green chili sauce is the best we’ve tasted! I will use it for other dishes, also. 1 full jalapeño would be a bit too spicy for some. 1/2 was perfect!
This is the best recipe we have tried in this category. We served it like tortilla soup with fried tortilla strips. We also replaced the beans with hominy. Served with a dollop of sour cream and some queso fresco or Oaxaca cheese.
1 change I would definitely make is KEEP THE STEMS of the cilantro, just trim the ends off. The stems are where much of the flavor is AND they are no where near as ‘woody’ as parsley stems, in fact, they are not ‘woody’ or chewy whatsoever. Personally I would add more jalapeno, and maybe use some poblano too. I’ve been makin’ chile verde for almost 25 yrs. now and I usually serve it with rice and homemade corn tortillas. 😉
Very good but very spicy