2 lbs. boneless, skinless chicken thighs cut into cubes
Salt and freshly ground pepper
1 can (12 oz. each) tomatillos, drained and chopped
2 cans (7 oz. each) diced
mild green chiles
½ lg. yellow onion, minced
2 cloves garlic, minced
1 sm. Jalapeno, seeded & minced
½ c. chicken stock
2 lg. tomatoes, chopped
1 ½ t. dried oregano
1 ½ t. ground cumin
For Serving:
Toasted corn tortillas, torn
Sour Cream
Fresh minced cilantro
Place the chicken in your pot and sprinkle with salt and pepper. Add the tomatillos, green chilies, onion, garlic, jalapeno, stock, tomatoes, oregano and cumin and stir. Place in your Solavore Sport solar oven, attach the lid and cook, covered for 2 hours until the flavors have blended and the chicken is cooked through. Meanwhile, kick back and relax – the sun is doing all the work!
Ladle the Green Chile Chicken into bowls and pass around the sour cream, tortillas and cilantro.
Hint: This chili is delicious poured over steaming rice so feel free to use your other pot to cook up some rice at the same time.
