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Ingredients
- 3 poblano chile peppers
- 1 1/2 lb. tomatillos, chopped
- 1 cup onion, chopped
- 1 cup fresh cilantro, loosely packed, chopped and divided
- 2 Tbsp. minced garlic
- 1 1/2 tea. ground cumin
- 1 tea. salt
- 1 tea. sugar
- 1 lb. bone-in chicken breasts, skin removed, chicken seasoned with salt and pepper
- 1 1/2 cups chicken broth
- 2 Tbsp. fresh lime juice
- Crumbled queso fresco cheese
Preparation
Step 1
Roast poblanos over a gas burner until blackened. Transfer poblanos to a bowl; cover with plastic wrap. When poblanos are cool enough to handle, remove skin and seeds. Chop poblanos.
Layer poblanos, tomatillos, onion, 1/2 cup cilantro, garlic, cumin, salt and sugar in a 4-6 qt. slow cooker. Place chicken on top, meaty side down; add broth. Cover; cook until chicken is tender, on low for 4-5 hours.
Remove chicken from slow cooker; allow it to cool slightly. Shred meat, discarding bones. Add chicken, lime juice, and remaining 1/2 cup cilantro to the slow cooker. Turn cooker to high, cook 10 minutes.
Serve chili with crumbled cheese.