Preheat oven to 350.
Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and ancho chile powder. Sear, meaty side down, in the oil until golden brown. Turn over and brown on the other side. Remove from pan and set aside.
Add the onion to the pan and cook until lightly golden brown. Then add garlic and cook for 1 minute longer. Return the chicken & add the chiles, broth, and cilantro, and bring to a boil. Cover and roast in the oven until the chicken easily falls away from the bone, about 45 min. (MAKE SALSA VERDE WHILE CHICKEN IS IN THE OVEN). Remove the chicken from the pot and strain the juices into a bowl.
When the chicken is cool enough to handle, remove bones and shred with a fork. Place the reserved liquid in a medium saucepan and bring to a simmer. Add the shredded chicken, and cook for a couple of minutes- just til warm.
Divide the warm chicken among the warm tortillas, top with Salsa Verde and chopped cilantro.
Heat oil in a large skillet over medium heat. Add the onions and jalapeno and cook until soft. Add the tomatillos and 10 to 15 minutes, until soft. Put in blender, add remaining ingresients & blend until smooth. Season with salt and pepper.
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|Serving Size: 1 Serving (796g)|
|Recipe Makes: 6|
|Calories from Fat: 240 (22%)|
|Amt Per Serving||% DV|
|Total Fat 26.6g||36 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 104.5mg||32 %|
|Sodium 597.2mg||21 %|
|Potassium 1451.7mg||38 %|
|Total Carbohydrate 165.8g||49 %|
|Dietary Fiber 25.2g||101 %|
|Sugars, other 140.6g|
|Protein 54.4g||78 %|
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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: 1086
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