Pollo in Salsa Verde

By gnikylime

Served with oven roasted Russet seasoned with oregano and with black beans.

Ingredients

• Taco Filling:
• 3/4 lb. fresh tomatillos (about 8), husked and rinsed under hot tap water for 30 sec.
• 3 T. vegetable oil
• 1/2 white onion, chopped
• 1 or 2 fresh jalapeno chiles, stems removed and sliced
• 4 cloves garlic, peeled
• 1/2 t. salt
• 1 t. granulated sugar
• 2 t. chopped fresh epazote or marjoram or 1 t. toasted dried Mexican oregano
• 1 t. apple cider vinegar or rice wine vinegar
• 1/2 c. water
• 2 or 3 chiles de arbol or other small dry red chiles, toasted, stemmed, and seeds removed (or 3 fresh red jalepenos)
• 2 lb. (about 8 to 10 pieces) boneless chicken thighs, cut into 1-in.-sq. pieces
• 1 t. chile powder
• Salt and pepper to taste
• Tacos:
• 6 oz. asadero or Monterey Jack cheese, grated
• Corn tortillas
• Sour cream (8 oz. container)

Details

Servings 30

Preparation

Step 1

1. Roast tomatillos on a Santa Fe Grill, in a very hot oven, or under a broiler until about half of the surfaces are well charred.
2. In a preheated skillet or heavy saucepan, add 1 T. of oil, onions, jalapeno slices, and garlic; saute until onions are slightly browned and beginning to soften.
3. Place in a blender with roasted tomatillos, salt, sugar, herbs, vinegar, water, and dry chiles. Puree smooth.
4. In the same skillet or pan, add remaining oil and heat until just beginning to smoke (very hot). Season chicken pieces with chile powder, salt, and pepper; cook until browned on all sides.
5. Pour in sauce puree, stire well, and reduce heat to simmer. Cook, stirring occasionally, for about 10 to 12 minutes. Remove from heat. Sauce should be fairly thick.
6. Place soft corn tortillas on a baking sheet, top with chicken mixture and about a tablespoon of grated cheese. Place under a broiler or in a very hot oven (475 F) until cheese is bubbly and starting to brown.