Pollo verde empanada filling

Makes 1-1/2 cup

  1. 8 tomatillos
  2. 3 scallions
  3. Half a green bell pepper
  4. 2 cloves garlic, unpeeled
  5. 1 jalepeno
  6. 1-1/2 cup cilantro
  7. 2tb oil
  8. 2 cups shredded chicken
  • Blacken 1-5. Peel garlic. Cover tomatillos and peppers for 15 minutes and skin. Puree with cilantro, cook in oil for 2 minutes and combine with chicken. Marinate for 2 hours  – overnight.

 

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