Ingredients
The following ingredients have 4 Servings
- 2-3 lbs boneless skinless chicken breast
- 5 Roma tomatoes, (quartered)
- 3-4 tomatillos, (quartered)
- 1 large sweet onion, (chopped)
- 1 Tablespoon garlic, (chopped (about 3-4 cloves))
- 1 - 2 teaspoons dried oregano
- 1 teaspoon salt
- 2 Tablespoons adobo sauce (from a can of chipotle peppers in adobo sauce)
- 2 cups chicken broth + enough water to cover
- Garnish: salsa, (shredded cheese, lettuce & tomato, guacamole, avocado, sour cream)
- Accompaniments: tortillas, (rice, refried or black beans, sandwich rolls)
Instruction
- Place all ingredients in a large pot. Add chicken broth and enough water to cover all ingredients. Do not cover!
- Bring to a boil. After 30 minutes, remove chicken and shred.
- Continue to cook remainder of ingredients for another 20-30 minutes. Now you want to puree the mixture by either using an immersion blender or placing the mixture in batches in a blender.
- Place mixture back in pot and cook for another hour. This will help thicken the sauce.
- When you have about 10 minutes left, return the shredded chicken to the pot and let it finish cooking.
- Garnish with your favorite toppings.
- Serve with tortillas, over rice or on a sandwich roll. I also found it delicious in quesadillas.
