medtran49
Forum GOD!
This makes enough for 4 or 5 enchiladas. You can increase or decrease as desired.
I remove part of the husk from the tomatillos at the grocery because it often hides mold/rot. It needs to be removed entirely before using. Tomatillo skin is sticky. There's nothing wrong with it. Tomatillos are NOT small green tomatoes. They will be found with other Latin produce. If you can't find fresh tomatillos, they are available canned in some international food sections in the grocery. If plain canned tomatillos are not available, there is usually canned or jarred salsa verde (green) and that can be used, just cut down some on the liquid, onion and garlic.
INGREDIENTS
2 large skinless chicken thighs or equivalent pork shoulder or butt cubes
4 large poblano chiles
1/2 to 1 jalapeno or serrano, coarsely chopped, optional
1-1/2 cups coarsely chopped onion
4-5 garlic cloves, crushed
5-6 medium to large tomatillos
1/2 cup water
1/2 cup chicken broth
1-1/2 to 2 tsp ground cumin, divided
Salt and pepper to taste
1/4 to 1/3 cup cilantro leaves and tiny stems
1 Tbsp fresh lime juice
Flour or corn tortillas, burrito size
2 cups shredded Mexican cheese, divided
DIRECTIONS
I blacken the chiles under the broiler, cool, and remove the skin, stems and seeds, then coarsely chop. This is optional. If you don't want to do that, coarsely chop and add in with the onions, tomatillos and garlic in the next step.
Place the onion, tomatillos and garlic in a medium saucepan, add water and broth, plus salt and pepper to taste. Cover, turn heat to medium high, allow to come to a boil, then turn down to simmer and cook for around 20 minutes. Uncover and turn heat up to a fast boil and let cook for 5-10 minutes more until liquid is reduced by about half.
Meanwhile, generously season chicken or pork with salt, pepper, and ground cumin. Heat a large skillet over medium high heat, add some EVOO, add chicken, cover, reduce heat to medium, brown chicken, then turn and brown other side, turning to medium low. Allow chicken to cool, then shred. Chicken will only be partially cooked. If it's really raw, return to skillet and cook until almost done.
Place tomatillo, onion mixture in a blender or food processor, or use an immersion blender, add the roasted poblanos, cilantro and 1 tsp cumin, and process until smooth. If mixture is really wet, return to heat and boil until thickened, stirring frequently. Stir in lime juice. Taste and adjust seasonings as needed.
In a large bowl, add the chicken, 1-1/4 cups cheese and around 1/2 to 3/4 cup of green sauce. Gently mix.
Soften tortillas in the microwave or on the stovetop. Fill the tortillas with equal amounts of filling, placing in a greased baking dish.
Cover with green sauce. Cover the baking dish with foil and bake at 375 F for 25-30 minutes. Uncover dish and top with remaining cheese. Bake until cheese melts. Serve.
Garnishes can include more cilantro, chopped white onion or pickled red onion, sour cream/crema, guacamole, pico de gallo.
