- 2 pounds tomatillos, husked and quartered
- 2 Anaheim peppers
- 2 Poblano peppers
- 3 jalapeño peppers
- 2 Serrano peppers
- 1 extra large onion, cut into large wedges
- 8 garlic cloves, unpeeled
- 1 TBSP cumin
- 1 tsp coriander
- 1 tsp paprika
- 1/2 TBSP oregano
- Zest of one lime
- 1/2 tsp salt & pepper
- 3 pounds of organic boneless, skinless chicken thighs
- 1 cup of cilantro, chopped
- 4 tsp Red Boat Fish Sauce
- juice of one lime
1. Preheat oven to 450°F.
2. Grease baking sheets with olive oil. Spread out tomatillos, peppers, onion and garlic. Place in oven for 8-10 minutes until tomatillos are softened and beginning to char and peppers are slightly blackened.
3. Place peppers in a ziploc bag and seal for 10 minutes. Slice peppers open, remove most of the seeds (keep a few for spiciness), and chop roughly.
4. Roughly chop onions and peel garlic cloves.
5. Prepare pressure cooker. Add chicken, tomatillos, peppers, garlic, onions, spices, lime zest, and salt & pepper to pressure cooker. Cook on high heat for 15 minutes.
6. Once pressure has been released, remove chicken using slotted spoon or tongs. The chicken should be very tender and falling apart. Shred using two forks.
7. Add cilantro, fish sauce, and lime juice to chile verde sauce. Using an immersion blender, blend the sauce or transfer to a blender and purée. Add shredded chicken to sauce. Add salt & pepper to taste and finish with fresh cilantro and avocado. Serve with cauliflower rice or with a fried egg for breakfast.