Pollo con Nopales (Chicken and Cactus)

Ingredients

• 2 skinless , boneless chicken breasts
• 1 jar canned nopales , 16 ounce
• 3 freshs tomatillos , husks removed
• 3 freshs jalapeño peppers , seeded

Instructions

1. 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. 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. 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.