2 tablespoons coconut oil
2 poblano peppers, chopped (our store didn't have them, so I used serrano)
2 yellow onions, chopped
2 jalapeños, chopped
2 cloves garlic, minced
2 green or red bell peppers, chopped (I used the dried bell peppers again)
2 teaspoons chipotle powder
2 teaspoons chili powder (leave this out if you don't love spice)
1 tablespoon cumin
2 teaspoons paprika
1 28-ounce can tomatillos, drained and chopped. I used fresh tomatillos, so if you prefer, use about 1 pound and half. (Take the husk off and dice)
2 pounds cooked chicken, shredded (I used one pack of chicken from costco)
4 cups chicken broth (I ended up using about 5 cups, I eyeballed it and thought it needed more liquid)
1 Avocado (we used it as a garnish, yumm)
How to make:
Heat coconut oil over medium heat in a large pot.
Add ingredients up to the garlic and sauté until onions are translucent (about 3 minutes) (
Add next ingredients up to tomatillos (the spices)
Add tomatillos, chicken and broth.
Bring to a simmer and let cook for an hour or two. I covered the pot for the first hour and then took it off for the last 45 minutes.
I prepped all the veggies ahead of time and put them in a bowl until I (& the chicken) was ready.
Tomatillos, pre-husking. PS the husks stink.
All de-husked... is that a word?
Roughly chopped, they should be the consistency of apples.
Man, oh man. Wait to thank me when your house smells incredible.
Dig in peeps.
Here's a picture of the book, in case the link isn't enough....