Chicken Tomatillo Stew

Oh the market is filling up with tomatillos!  I actually still had some frozen ones in my freezer from last summer, so I thought I'd use them up in this stew. The recipe is from Paleo Comfort Foods, and it is pretty simple and makes a big batch - which means good freezing for lunches later. And I got to use the first green pepper out of the garden, and poblanos from the farmer's market!

The flavor in the stew is nice and spicy - not too hot, and your kitchen will smell like a good taqueria. The tomatillo sauce I had in my freezer did have some jalepeno blended in, so that added a little extra heat to mine. For the chicken, I just got some large chicken breasts, coated them in oil and a little flavored salt rub, and stuck it under the broiler for 15 minutes (flip halfway through). Then I shredded it up and added it to the pot.

Chicken Tomatillo Stew
1-2 T coconut oil
1-3 poblanos, chopped
2 yellow onions, chopped
2 garlics, minced (opt)
2-3 green or red peppers, chopped (opt)
1 cubanelle pepper, minced (opt - I used a habenero from my garden instead)
2 t chipotle pepper
2 t chili pepper
1 T cumin
2 t smoked paprika
1 1/2 lbs fresh tomatillos, husked and chopped small/crushed in food processor
1 24 oz can tomatoes (or fresh ones!)
4 c chicken broth
2 lbs cooked chicken, shredded (pulled pork would work too)

1. Heat oil in a large pot.
2. Add onions, poblanos, peppers, and garlic and saute until onions turn translucent.
3. Add spices and minced hot pepper if using. Stir to mix.
4. Add tomatillos, tomatoes, broth, and chicken. Bring to a boil, then simmer for 1-2 hours.
(I opted to move everything to the crock pot to simmer - and I left it in there for a bit longer.)