Brian got this cookbook, Mexican Everyday, a couple months back and we've been slowly trying some of the recipes in it.
We tried this last month and loved it!! It was even good left over the next day. We've since made it again and I think I liked it more the second time around! I'm already planning on adding it to the rotation again, probably next week. It's so flavorful you would never know it was a crock-pot meal! And the best part.. it's a full meal in one pot!
Ingredients
1 medium white onion, cut in 1/4 inch thick rounds
salt
4 medium (about 1 lb total) red-skin boiling or Yukon Gold potatoes, sliced 1/4 inch thick
8 skinless chicken thighs (bone in or out, 1 1/2 or 2 lbs respectively)
1 cup loosely packed cilantro leaves
1 1/4 lbs (8 to 12 medium) tomatillos, husked, rinsed and sliced 1/4 inch thick
1/4 cup sliced canned pickled jalapenos
2 T jalapeno pickling juice
Directions
Spread the onion over the bottom of a slow cooker. Sprinkle with salt. Continue with layers of the potato slices, chicken thighs, cilantro and then tomatillos, sprinkling salt evenly over each layer before moving on to the next. (This is the only salt in the dish, so make sure to add enough.)
Scatter jalapeno slices over everything then drizzle on the pickling juice. Cover and slow-cook on high for 6 hours (the dish can hold on the slow cooker's "keep warm" function for 4 more hours or so.)
Carefully transfer a portion of your pollo pulquero onto each dinner plate. If there is a large amount of juice in the cooker, tip of ladle it into a saucepan, set it over high heat and boil quickly to reduce to a rich consistency. Taste and season with more salt if it needs it, then drizzle over each serving. Top with cilantro.
Eat and enjoy! XOXO
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