1. In a large sauce pan combine the chicken, dried peppers, the can of tomatoes, the chicken broth, and one of the chipotle peppers with 1 tablespoon of the adobo sauce. Bring this to a boil, then simmer over med-high heat until the chicken is done. 2. Remove the outer paper skin from the tomatillos and the stem. Core them and dice them. Leave them in big pieces. 3. Puree the rest of the chipotles with their sauce. 4. French cut the onions, and cook in a large skillet with the butter and the salt. Cook over a medium heat until tender and starting to brown. 5. Add the diced tomatillos and and 3 table spoons of the chipotle puree to the onions and cook over medium low heat until the everything is real soft and caramelized. Add more if you like it hot. 6. When the chicken is done, remove from cooking broth, reserving for later and shred the meat with a couple of forks. 7. Add the chicken to the onion mixture and mix well. Add about a half a cup of the cooking broth to the mixture. Add more if it's still too dry. 8. Serve hot and enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
