salsa verde pollo

original recipe courtesy simply recipes, 2008

yield
serves 6

ingredients
3 1/2 pounds boneless, skinless chicken breasts
2 cups salsa verde
1 onion, finely chopped
3 cups chicken stock
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 tbsp fresh chopped oregano
1/4 cup chopped fresh cilantro
salt
12 to 16 corn tortillas, heated and softened
1 avocado, peeled, seeded, and chopped
1/2 cup crumbled cotija mexican farmer's cheese, or some grated monterey jack cheese
crema fresca, crema mexican, or sour cream
chopped cilantro leaves for garnish

preparation
trim the excess fat from the roast. put the meat in a large casserole or dutch oven with salsa verde, onion, stock, cumin seeds, coriander seeds, and oregano. bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.

preheat oven to 400°f. remove meat from liquid in pot and put the meat into a roasting pan. with 2 forks, tear meat into large shreds. roast meat for 15 to 20 minutes until brown and crispy.

while the meat is roasting, skim and discard fat from liquid in the casserole pan. boil juices, stirring, until reduced to 2 cups, 8 to 10 minutes.

return the meat to the casserole. stir in chopped cilantro. season with salt.

notes
serve with heated and softened corn tortillas (20 seconds each in the microwave over a paper towel with heat and softened packaged tortillas sufficiently), diced avocado, crumbed cotija or grated monterey jack cheese, sour cream (or crema fresca), and seasoned cabbage slaw.