Pollo Verde

About This Recipe

Pollo Verde from shredded chicken mixed with a homemade salsa verde and served with a side of peppers, onions, and pinto beans.

Ingredients

• 2 lbs boneless skinless chicken breast
• 1 large zucchini
• 1 large red pepper
• 1 medium sweet onion
• 2 Tbsp olive oil
• 5 tomatillos
• 2 jalapeños (use serranos if you like it spicy)
• 1/4 bunch cilantro
• 1 lime
• 4 cloves garlic
• 1 small white onion
• 2 ½ cups pinto beans
• 2 Tbsp cotija cheese

Instructions

1. In a crockpot or instant pot, add 1-2 cups of water. Salt it and then add the chicken. Cook until it is shreddable. Empty most of the liquid and shred the meat.
2. In a pot of boiling water, add the tomatillos, garlic, white onion (halved) and the jalapeños. Boil until the tomatillos have turned army green. Add to a blender with cilantro, lime juice and salt to taste. Blend to desired consistency.
3. Mix The Salsa into the chicken and stir.
4. Cut your red pepper, onion, and zucchini into a large dice. Sauté with olive oil until soft. .
5. Rinse and drain the beans.
6. This recipe makes 5 servings. Divide your ingredients evenly between 5 dishes. Divide the Cotija beans evenly and sprinkle over the beans.