2lbstomatilloschopped and pureed (see note for quick substitution)
6chicken breastsbone in
2cupschicken broth(affiliate link)use up to 4 cups to cover
salt to taste
fresh cilantro
INSTRUCTIONS
Add oil, garlic, onions, and Anaheim chilis to a heavy bottomed pot. Sauté until tender and fragrant.
Add remaining ingredients.
Make sure that there is enough liquid to cover the meat.
Bring everything to a boil, then reduce to a simmer.
Cover and simmer 30 to 40 minutes. Make sure that the liquid doesn't get too low.
When the chicken is tender, remove from heat and let cool slightly.
Pull chicken out of sauce and remove the bones.
Chop chicken and return to pot.
RECIPE TIPS
Time Saving Tips
Use a 15 ounce can of green enchilada sauce in place of tomatillos.
Use boneless chicken, diced, and added to the sauce. Reduce the simmer time to 20 minutes.
Other Substitutions
Boneless chicken. Bone-in chicken has more flavor, in my opinion, but you can easily leave it out and use boneless chicken.
Pork shoulder.
Extra-firm tofu.
Slow Cooker Instructions
Prepare the veggies per the recipe instructions.
Add all of the ingredients to a slow cooker and cook on high for 3 to 4 hours or low for 6 to 8 hours.
If you are using bone-in chicken, remove the bones before serving.
Instant Pot Instruction**NOTE: If you are using pork in this recipe, set the Instant pot to sauté, and after about a minute add the pork to the instant pot and brown for a few minutes.
Prepare the veggies per the recipe instructions.
Add all of the ingredients to your instant pot.
Set the Instant Pot to manual and cook for 25 minutes. Allow the pressure to release naturally.
If you're using bone-in chicken, remove the bones before serving.