MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Slow Cooker Chicken Chile Verde (Temple)
 Categories: Poultry, Chilies, Citrus, Herbs
      Yield: 6 Servings

      2 lb Tomatillos; husked, washed,
           - dried, halved
     10 md Anaheim chilies; stemmed,
           - halved, seeded
      1    Jalapeno chile
      1 c  Onion; diced
      4 cl Garlic
      2 c  Cilantro; rough chopped
      1 tb Cumin
      1 ts Paprika
      1    Lime; zest and juice of
    1/2 ts Sugar
    1/2 ts Salt
    1/2 ts Black pepper
      2 c  Chicken broth
      2 lb Chicken; skinned, boned -OR-
      2 lb Ground chicken or turkey

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           Tortillas
           Beans
           Rice

  Set oven @ 450°F/232°C.

  In a skillet cook the ground meat until it no longer clumps
  together. Don't worry about getting it "done" as that will be taken
  care of in the crockpot.

  Place tomatillos and Anaheim peppers on two large greased baking
  sheets. Roast until tomatillos are golden brown about 5 to
  7 minutes, and until peppers are charred.

  Place peppers in a brown paper bag to sweat for about 10 minutes.
  Remove the peppers from the bag and peel.

  In a blender or food processor, combine 6 peppers (12 pepper
  halves), tomatillos, jalapeños, onion, garlic, cilantro, cumin,
  paprika, lime zest and juice, sugar, and salt & pepper to taste.
  Blend until smooth.

  Dice the remaining Anaheim peppers. Pour salsa verde, chicken
  broth, diced Anaheim peppers, and meat into the slow cooker. Add
  salt and pepper.

  Cook on high for 3 to 4 hours or on low for 6 to 8 hours.

  Serve warm with tortillas, beans, and rice.

  Or serve spooned over breakfast eggs. (and potatoes)

  Adaptation of recipe by Les Eastep

  Adapted FROM: http://www.twopeasandtheirpod.com

  Uncle Dirty Dave's Kitchen

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