Ingredients:
1 whole chicken
2 onions (1 halved, 1 chopped)
1 red pepper, finely chopped
3 -4 cloves garlic
1 tablespoon cumin seed
1 bunch cilantro (about 3/4 cup chopped)
2 cans green chilies
salt and pepper
1 quart water (about)
1 cup canned or jarred tomatillo salsa
2 onions (1 halved, 1 chopped)
1 red pepper, finely chopped
3 -4 cloves garlic
1 tablespoon cumin seed
1 bunch cilantro (about 3/4 cup chopped)
2 cans green chilies
salt and pepper
1 quart water (about)
1 cup canned or jarred tomatillo salsa
Directions:
1 In a fairly shallow soup pot, place chicken, water, 1 onion, halved, 2 cloves garlic, halved, and salt and pepper.
2 Bring to a boil and simmer 1-2 hours until chicken is very tender and falling off bones.
3 Remove chicken, and allow to cool enough to handle.
4 Strain stock, and discard veggies, reserving the stock in the same pot.
5 When chicken is cool enough to handle, shred chicken, by pulling it apart, discarding skin and bones.
6 Add meat to soup pot.
7 Add remaining ingredients and simmer, uncovered, 1 hour, or until desired thickness of sauce is achieved.
8 Serve in burritos with rice, beans, cheese, sour cream and guacamole.Source: http://www.food.com/recipe/chicken-verde-32918
2 Bring to a boil and simmer 1-2 hours until chicken is very tender and falling off bones.
3 Remove chicken, and allow to cool enough to handle.
4 Strain stock, and discard veggies, reserving the stock in the same pot.
5 When chicken is cool enough to handle, shred chicken, by pulling it apart, discarding skin and bones.
6 Add meat to soup pot.
7 Add remaining ingredients and simmer, uncovered, 1 hour, or until desired thickness of sauce is achieved.
8 Serve in burritos with rice, beans, cheese, sour cream and guacamole.Source: http://www.food.com/recipe/chicken-verde-32918
