My son Harry named this dish \u2013 based on the spice level which he thought packed a punch. Ive made a point of serving spicy dishes to my kiddos so that they can learn to love them as much as I do. You can adjust the heat factor according to what your family likes. I served this over white rice with avocado and black beans.<\/p>\n\n\n\n
6 Boneless skinless chicken breasts<\/p>\n\n\n\n
1 container chopped tomatoes<\/p>\n\n\n\n
6 cloves garlic roughy chopped<\/p>\n\n\n\n
2 yellow onions diced<\/p>\n\n\n\n
1 poblano pepper diced<\/p>\n\n\n\n
10 tomatillos cut in half<\/p>\n\n\n\n
1 can beer <\/p>\n\n\n\n
1 dried Guajilla chili<\/p>\n\n\n\n
In a large dutch oven over medium high heat add 2 tablespoons olive oil. Add the onions, garlic, poblano peppers and tomatillos. Season with several pinches of salt. Saute until unions begin to soften \u2013 about 5 minutes. Add the beer, tomatoes and guajilla chili. Taste for seasoning and adjust accordingly. It will be pretty sour- this will mellow as you cook. reduce heat to medium and cook for another 5 minutes. Add the chicken breasts directly into the pot- making sure that they are fully submerged . At this point you want the pot to begin simmering again and reduce the heat to medium low. Simmer for 2 hours- yes 2 hours- stirring occasionally. When you are able to easily break the chicken with a wooden spoon it is finished. Shred the chicken with a fork. Serve over white rice.<\/p>\n","protected":false},"excerpt":{"rendered":"