Pollo con Nopales (Chicken and Cactus) recipe

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Ingredients

2 skinless, boneless chicken breast halves
3 fresh tomatillos, husks removed
3 fresh jalapeno peppers, seeded
1 (16 ounce) jar canned nopales (cactus), drained

Nutrition Info

173.7 calories
carbohydrate: 11.9 g
cholesterol: 58.5 mg
fat: 3.2 g
fiber: 6.7 g
protein: 25.7 g
saturatedFat: 0.8 g
servingSize: -
sodium: 98.5 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a pot with water and bring to a boil. Cook the chicken breasts in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and set aside to cool. Once cool, shred the chicken into small strands.

  2. Fill the pot again with water and bring to a boil. Cook the tomatillos, jalapeno peppers, and nopales in the boiling water until the vegetables are all tender, about 5 minutes. Drain.

  3. Blend the tomatillos and jalapeno peppers in a blender until smooth, pour into the pot with the shredded chicken and place over medium heat. Cut the nopales into small dice and add to the mixture. Allow the mixture to simmer until completely reheated, about 5 minutes.

Recipe Yield

2 servings

Recipe Note

Don't let the cactus part fool you! They already sell it canned or peeled whichever you prefer. One of my bff's mom taught me this recipe and it goes great with just about anything. Not for the faint of heart if you're not into spicy things.

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