Chili Verde con Pollo (Chicken Chili Verde)

The stuff you will need :

• 2 lbs tomatillos husked, cut in half
• 2 large tomatoes, chopped
• 10 medium Poblano (or Anaheim) peppers
• 2 jalapeño peppers, seeded and diced (wear gloves)
• 1 large onion diced
• 8 garlic cloves
• 1 large bunch cilantro, chopped
• 1 TBS cumin
• 1 tsp paprika
• 1 TBS chili powder with lime
• Juice of 2 limes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken broth
• 2 lbs boneless skinless chicken breast (whole)
• Serve with Fresh Tortillas, or over roasted potatoes or Mexican rice

What to do with the stuff :

• Preheat oven to 450
• Place tomatillos and Poblanos on lightly greased baking sheets
• Roast respectively at separate times, (the tomatillos take less time) do them first
• Roast until tomatillos are golden brown approx 8-10 min
• Roast until peppers are charred being sure to turn once so they are fully roasted all around  (approx 12-15 min)
• Place peppers in a glass bowl, seal with saran wrap until cooled (about 20-30 min)
• When cooled, peel the peppers, removing stem and seeds (save these for making a great veggie stock) and dice
• In a food processor, (or blender) combine about 1/2 of the roasted peppers, all the tomatillos, jalapeños, onion, garlic, 3/4 of the chopped cilantro, cilantro, cumin, paprika, chili powder, 1/2 of the tomatoes, lime juice, salt and pepper to taste. Blend until smooth
• Combine the blended mixture, chicken broth, remaining diced Poblano peppers, remaining tomatoes, remaining cilantro, and chicken into the crock pot
• Add salt,pepper, garlic powder, onion powder to taste
• Cook on high, for 4 hours or on low for 8 hours
• Take chicken breasts out, and shred the meat, add back to crock pot stir through.
• Serve warm with tortillas, over roasted potatoes, or Mexican rice