Don't let the cactus part fool you in this recipe for pollo con nopales (chicken and cactus)! They already sell it canned or peeled, whichever you prefer. One of my BFF's mom taught me this recipe and it goes great with just about anything. It's not for the faint of heart if you're not into spicy things.
Ingredients
- 2 skinless , boneless chicken breasts
- 1 jar canned nopales , 16 ounce
- 3 freshs tomatillos , husks removed
- 3 freshs jalapeño peppers , seeded
Instructions
-
1
Fill a pot with water; bring to a boil. Add chicken breasts; cook until no longer pink in centers and juices run clear, about 10 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Drain pot, set chicken aside to cool, then shred into small strands and set aside.
-
2
Fill the same pot with water; bring to a boil. Add nopales, tomatillos, and jalapeño peppers; cook until vegetables are tender, about 5 minutes. Drain; transfer tomatillos and jalapeños to a blender. Set nopales aside; cool.
-
3
Blend tomatillos and jalapeño peppers until smooth; pour into the same pot. Add shredded chicken; place over medium heat. Dice nopales; stir into the pot. Simmer until completely reheated, about 5 minutes.
Nutrition Facts
Per serving
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