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Ingredients
- 2 lb Chicken Breasts
- 1 tsp Mexican Oregano
- 1/2 tsp Garlic Powder
- 1/4 tsp Cumin
- 3/4 lb Tomatillios About 6. Husked and rinsed
- 2 Poblano Pepper
- 1 Serrano Pepper
- 1 Jalapeno Pepper
- 4 Garlic Cloves
- 1 Onion
- 1/2 C Cilantro
- 1/4 tsp Sugar
- 2 tsp Salt
- 2 tsp Black Pepper
Ingredients
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Instructions
- Season both sides of the Chicken with the Mexican Oregano, Garlic Powder and Cumin. Then place them in your Crock Pot
- Place a large sheet of foil on a backing sheet. Put the Tomatillo, Poblano, Serrano and Jalapeno peppers on the foil sheet. Broil until the peppers are charred. About 3-4 minutes per side. Then wrap them up in that foil sheet and set aside for 10 minutes
- Skin and seed the Poblano, Serrarno and Jalapeno. Place them in the Food Processor along with the Tomatillos. Add the Garlic Cloves, Onion, Cilantro, Sugar, Salt and Pepper. Pulse until chopped
- Add the Onion and Cliantro to the Food Processor and continue to pulse until a course puree. Pour this mixture over the Chicken
- Cook on High for 2 hours or on low for 3-4 hours.
- Remove the Chicken breasts from the Pot. Shred them and then return the meat to the Pot.
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