Pollo Con Nopales (Chicken and Cactus)
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
2 skinless, boneless chicken breast halves
3 fresh tomatillos, husks removed
3 fresh jalapeno peppers, seeded
1 (16 oz) jar canned nopales (cactus), drained
Instructions:
Fill a pot with water and bring to a boil. Cook the chicken breasts in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165°F (74°C). Drain and set aside to cool. Once cool, shred the chicken into small strands.
Fill the pot again with water and bring to a boil. Cook the tomatillos, jalapeno peppers, and nopales in the boiling water until the vegetables are all tender, about 5 minutes. Drain.
Blend the tomatillos and jalapeno peppers in a blender until smooth. Pour into the pot with the shredded chicken and place over medium heat. Cut the nopales into small dice and add to the mixture. Allow the mixture to simmer until completely reheated, about 5 minutes.
Serves 2.
From allrecipes.com