…oh yeah people…she’s bilingual too.
Yeah well don’t be. Most of the Spanish I know comes from being locked in the house with two little kids who enjoy a certain Nickelodeon exploradora as their entertainment of choice.
Here are some of the very useful, real-world nuggets she has taught me.
Quieren venir a bike park? — “Would you like to come with us to bike park?” …gosh I love it when the girls and I get to go to the magical bike park together.
Vamos a volar! — “Let’s fly!” …as in, let’s fly on the winged horse Pegasus on a snow fairy adventure.
Hadas de la nieve! — “The snow fairies are flying with us!” …man, if I had a dollar for every time I have to say this every day.
Mmm hmm. Yeah. You feel me, Moms.
You know how else you feel me?
Two English words — slow cooker.
Good lord. The only thing other than Dora that can tame the 5:00 crazies in this house is knowing that supper has been cooked and cleaned up after way before it is ever time to eat.
This sauce basically has two cooking phases, but worry not. It is pretty much all hands off time.
The first phase is the roasting of the veggies. Cut them all into roughly the same sized pieces, rub them with a little olive oil, salt, and pepper.
Then roast them for about 30 minutes or until the skins of the veggies are starting to blister a bit.
Now fair warning, this is when the house is going to start smelling really good, and will continue on for the rest of the day. Right as these came out of the oven, The Dude came around the corner as if on cue declaring that she was hungry. I would advise you to have plenty of snacks handy on the day that you make this.
Then plop them into your slow cooker with the seasonings and water (although I have to say that some white wine and chicken broth would also be nice), and blend it up with an immersion blender. If you don’t have an immersion blender, just put it in a food processor or regular blender first. No stress, friends. At this point, start adding salt to your liking. If you notice, I rarely have a recommended amount of salt for you to add to my recipes. Everyone is so different on how much they like, I figure it is just better to leave it up to you. But definitely don’t forget to salt it…it needs some salt.
Once you have it seasoned to your liking, nestle in some chicken breasts (mine were totally frozen, I will have you know…), and, amigos, you are finished for the day. You know the whole slow cooker deal. If you are able to get it all done early in the day then set it to low. However, if your kids get all crazy and you can’t get after it until an afternoon nap, set it to high.
When you are about an hour or so away from supper time (you know…right around the time you cave and turn on Dora in desperation and self-loathing), grab a fork and shred the chicken. It will be so tender at this point, it will literally fall apart at the mere touch of the fork. Lovely.
Here is what it looks like when it is done.
Okay so it isn’t the most gorgeous dish anyone has ever made. But served up in a tortilla with a few extra sprigs of cilantro and crumbled pepper jack cheese…
Hora de comer! “Time to eat!”
Slow Cooker Pollo Verde
1 lb tomatillos, husked and rinsed
1 medium to large poblano pepper
1 medium red onion
2 tablespoons olive oil
1 1/2 teaspoon minced garlic
1/2 cup fresh cilantro
6 teaspoons cumin
1 teaspoon smoked paprika
1 teaspoon black pepper
2 cups water
juice from 1/2 lime
sea salt to taste
2 boneless skinless chicken breasts (approx 1 lb)
Preheat oven to 425.
Slice tomatillos, poblano, and onion into similar sized pieces. Cover with oil and sea salt.
Roast for 30 minutes.
Place roasted vegetables in a slow cooker with garlic, cilantro, cumin, paprika, pepper, water, and lime. Blend with an immersion blender until smooth.
Season with sea salt to taste.
Add chicken breasts to the sauce, making sure that it is completely covered.
Cook on low for 8 hours.
About 1 to 1/2 hours before serving, shred chicken with a fork and continue to simmer until ready to serve.