Chicken tomatillo stew recipe

Ingredients

• 1-2 tablespoons coconut oil
• 2-3 poblano peppers, chopped
• 2-1 yellow onions, chopped
• Jalapeños (or more to taste) chopped
• 2 cloves garlic, minced
• 2-3 green or red peppers (optional)
• 1 cubanelle pepper (optional)
• 2 teaspoons chipotle powder
• 2 teaspoons chili powder
• 1 tablespoon cumin
• 2 teaspoons smoked paprika
• 1 (24-ounce) can tomatillos, drained and coarsely chopped
• 2 pounds (1 kg) cooked chicken, shredded
• 4 cups (1 L) chicken broth

1. Heat coconut oil over medium heat in large Dutch oven or pot.
2. Add ingredients up to and including the cubanelle peppers and sauté until onions are translucent.
3. Add next ingredients up to tomatillos. Mix spices in until well-incorporated.
4. Add tomatillos, chicken and broth.
5. Bring to a simmer and let cook for an hour or two. Taste and adjust seasonings to your liking.