1 onion (cut in half: one half left intact, the other half diced)
6 cloves garlic
1 bunch cilantro
3 tablespoons apple cider vinegar (divided into 2 T and 1 T)
1 teaspoon cumin seeds (or ½ t ground cumin)
2 teaspoon salt (divided into 1 t and 1 t)
½ teaspoon pepper
2 pounds chicken breast
2 pounds tomatillos, outer husk removed, rinsed, and halved
2 Anaheim peppers, halved, seeded
2 poblano peppers, halved, seeded
2 teaspoons coconut oil
Instructions
Chicken
In a medium pot, add the intact half of the onion, garlic, cilantro stems, 2 T apple cider vinegar, cumin seeds, 1 t salt, ½ t pepper, and chicken. Fill with water until everything is covered.
Bring to a simmer and cook for 25 minutes.
Remove chicken from pan, let cool for about 10 minutes.
Strain broth, and reserve for the sauce.
Shred chicken with a fork into bite-size pieces. Set aside.
Sauce
Preheat oven to 450 F. Place tomatillos, Anaheims, and poblanos on a rimmed baking sheet. Cook for 15 minutes. (If not browned when done, broil on high for 5-10 minutes.)
Place veggies into a blender (or food processor). Add ½ cup of the strained broth from cooking the chicken to start, adding more only as needed to keep things moving in the blender. Pulse to achieve a thick, chunky, sauce.
In a medium pan, add coconut oil over medium heat. Add diced onion and cook about 5 minutes or until tender.
To the onions, add the blended sauce, shredded chicken, 1 T apple cider vinegar, and 1 t salt. Heat over low until chicken heated through.
Serve with Cauliflower Rice and garnish with cilantro (or substitute parsley).
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/shredded-chicken-tomatillo-stew/