Hilario's Chicken Chili Verde
by Hilario Vallejo, Overland Meat & Seafood Market, Lake Tahoe, California
This authentic dish takes a simple approach to traditional Mexican cuisine without skimping on flavor. Native to Central America, tomatillos provide a perfect canvas where slow-cooked flavors melt into a rich chili with just enough spice.
- 3 pounds Smart Chicken boneless skinless breasts
- 40 ounces canned whole tomatillos, drained
- 3 serrano peppers, stems and seeds removed
- ½ bunch cilantro
- ½ teaspoon salt
Cut the chicken into bite size pieces and season with salt. In a frying pan, cook chicken over medium heat without oil until chicken is lightly browned. Place browned chicken into a slow cooker.
In a separate pot, boil cilantro and serrano peppers in water until soft, about 3 to 5 minutes, drain. Blend cilantro and peppers in a blender until smooth. Add to crock pot. Place drained tomatillos in blender and blend until smooth, add to the crock pot. Stir and slow cook on low for 6 to 7 hours. Season with salt as needed.