I found this gem on www.stupideasypaleo.com and it calls for hatch chiles. Since I don’t live in New Mexico, I used diced green chiles.
Ingredients:
- 2-1/2 to 3 lb chicken breasts
- 2 tsp cumin
- 1-1/2 tsp sea salt
- 1 tsp ground coriander
- 1 tsp black pepper
- 3 to 4 tomatillos, husked and diced
- 1 medium onion, diced
- ½ lb diced green chiles
- 3 cloves garlic, chopped finely
- Fresh lime wedges and chopped cilantro, for garnish
Directions:
- Place chicken into the bottom of a slow cooker.
- Sprinkle with the cumin, salt, coriander and black pepper. Toss the chicken to coat with the seasonings.
- Add the tomatillos, onion, green chiles and garlic.
- Cover the slow cooker and set on low for 5 hours.
- Shred meat with two forks, serve with lime wedge and cilantro, over bed of cauliflower rice.