Also called pollo en jocon, is best served over rice with corn tortillas on the side for soaking up the rich and tangy tomatillo and green onion sauce.
Put 6 cups of water, tomatillos, chicken, jalapeños and salt into a large pot and bring to a boil. Reduce heat to medium low and simmer until tomatillos and jalapeños are tender and chicken is cooked through, about 25 minutes. Drain, reserving broth, and set the chicken, tomatillos and jalapeños aside.
Meanwhile, heat oil in a large skillet over medium heat. Add cilantro, green onions, garlic and bell pepper and cook until softened and golden brown, about 10 minutes. Transfer to a blender. Add pumpkin seeds, sesame seeds, tortillas, 3 cups of the reserved broth, tomatillos and jalapeños and carefully puree until smooth. Work in batches if needed.
Transfer contents of the blender to a large pot and bring to a boil. Reduce heat to medium low and simmer uncovered
until thickened, about 10 minutes. Shred the chicken breasts and add to the pot with sauce. Simmer for 10 minutes more.
Ladle into bowls, garnish with cilantro and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (853g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 932 | ||
Calories from Fat: 168 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 410.6mg | 126 % | |
Sodium 493.3mg | 17 % | |
Potassium 2237.4mg | 59 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 9.7g | ||
Protein 169g | 241 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 932
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