🌚 Chile Verde 🐐
SOURCE: New York Times Cooking
INGREDIENT QUANTITY PROCEDURE
tomatillos w/o husks
1 lbs
  1. 1 Toss on a baking sheet lined with foil and broil until toasty, about 15 min
poblano chiles, stemmed
3
jalapeño
1
garlic, peeled
3 cloves
Olive oil
Salt
Cilantro
  1. 2 Blend broiled veggies with cilantro in VitaMix
chicken thighs
1 1 2 lbs
  1. 3 Season with salt and pepper and sear the outside
  2. 4 Remove chicken from pot
onion, diced
1
  1. 5 Add onions, cumin and oregano and cook 3-4 min.
  2. 6 Add chicken back to pot and add in the verde sauce as well as 1 cup chicken broth
  3. 7 Cook in oven low and slow for 2-4 hours.
cumin
1 Tsp
oregano
1 Tsp
SCALING: