Tinga De Pollo Gavacho

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 chicken breasts
• 2 large onions
• 1 (4 ounce) can chipotle chiles in adobo
• 1 (14 ounce) can whole tomatoes
• 1 lb tomatillo
• 3 cups chicken broth
• 4 tablespoons butter
• 1 teaspoon kosher salt
• 1 dried ancho pepper
• 1 dried cascabel chiles

Recipe

• 1 in a large sauce pan combine the chicken, dried peppers, the can of tomatoes, the chicken broth, and one of the chipotle peppers with 1 tablespoon of the adobo sauce. bring this to a boil, then simmer over med-high heat until the chicken is done.
• 2 remove the outer paper skin from the tomatillos and the stem. core them and dice them. leave them in big pieces.
• 3 puree the rest of the chipotles with their sauce.
• 4 french cut the onions, and cook in a large skillet with the butter and the salt. cook over a medium heat until tender and starting to brown.
• 5 add the diced tomatillos and and 3 table spoons of the chipotle puree to the onions and cook over medium low heat until the everything is real soft and caramelized. add more if you like it hot.
• 6 when the chicken is done, remove from cooking broth, reserving for later and shred the meat with a couple of forks.
• 7 add the chicken to the onion mixture and mix well. add about a half a cup of the cooking broth to the mixture. add more if it's still too dry.
• 8 serve hot and enjoy.