Introduction: Crock Pot Green Chili Chicken Stew (Tomatillo Stew)
Green Chili Chicken Stew Recipe:
3 boneless chicken breasts
2 chicken thighs
8-10 tomatillos (you can use can)
6 jalapeno peppers (I removed seeds)
1/2 cup cilantro
3 garlic cloves
1 medium onion
2 tsp. salt (salt to taste)
1.5 tsps. ground cumin
1.5 tsps. ground coriander
1tsp. chili powder
2 tsps. lime juice
Recipe Direction: Chop onion garlic and set aside, in large bowl place chicken, onion, garlic and 1 tsp. of cumin, coriander, salt and chili powder. Let marinate for a few hours or overnight.
Chop up tomatillos, jalapenos and cilantro and add to the food processor with lime juice, coriander, cumin and salt; blend until all the ingredients become a puree. In the crock pot place the marinated chicken and everything that was in the bowl (I marinated it overnight so the liquid from the chicken went into the crockpot as well). Slowly add your tomatillo puree to the crock pot. Place crock pot on low and let cook for 8-12 hours; or on high for 4 to 8 hours ( I used low). Once done shred chicken and serve over hot rice.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.