MEXICAN PULLED CHICKEN RECIPE RECIPES

Steps:

• Line a 4-6 quart slow cooker with a Reynolds® Slow Cooker Liner.
• Trim any large pieces of fat from chicken thighs. Season chicken with half the salt and pepper; add to slow cooker.
• Add onion, garlic, jalapeno, orange juice, lime juice, soy sauce, cumin, and the remaining salt and pepper to slow cooker. Stir gently with a wooden or silicon spoon to combine.
• Cover and cook on high setting for 2 to 3 hours or low-heat setting for 4 to5 hours, until chicken is done.
• Carefully remove lid to allow steam to escape. Use slotted spoon to transfer chicken to a large bowl or cutting board. Shred into bite-size chunks. The chicken should easily shred when it is cooked through.
• Ladle out some of the juices from the slow cooker, leaving enough to mix with shredded chicken.
• Spoon shredded chicken back into lined slow cooker. Season to taste with additional salt, pepper, and cumin, if necessary.
• Warm tortillas in oven or on stove top.
• To serve, top each tortilla with shredded chicken, diced red onion, chopped cilantro, and a squeeze of fresh lime juice.

Steps:

• In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil. Add the chicken breasts, skin side down, cover and simmer over very low heat until they're tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat; discard the bones and skin. Skim any fat from the cooking liquid and reserve.
• In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped, scraping down the side. With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.
• In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.
• Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through. Serve the pozole in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.