Chicken Chile Verde

Little effort, big flavor. Made in the instapot, and finished with an immersion blender - honestly I feel like I didn’t do any work. Also, if you don’t own an immersion blender… put that on your christmas list this year! Here’s a good one! 

What You’ll Need:

-1.5-2# chicken thighs

-7-10 tomatillos, husked + quartered

-1 large poblano pepper - seeded and chopped

-1 jalapeno pepper - seeded and chopped

-1 small yellow onion - quartered

-1/4 cup chicken stock

-6 garlic cloves - just peeled

-2 teaspoon ground cumin

-2 teaspoons kosher salt

-1/2 bunch cilantro - chopped (but don’t worry, it will all be blended)

-2 tablespoons fresh lime juice

-toppings (may include): sour cream, red onion, (more) cilantro, jalapeno, homemade (or not) tortilla strips

Method:

-Mostly everyone in the instapot: tomatillos, poblano, jalapeno, onion, stock, garlic, cumin, salt, and chicken. Pressure cook for 15 minutes and let naturally release for about 10 minutes - then let er’ rip. 

-Remove chicken, shred and set aside for a moment while you blend the goodies in the instapot. Don’t have an immersion blender? Using a regular blender is totally fine! 

-Once you’ve achieved the texture you’re after, return the chicken to the pot and add cilantro and lime juice. 

-Turn on saute function of instapot and let simmer for about 5 minutes.

-Serve while hot, add toppings, devour!