When I walked in to the house after work and smelled this cooking in the crock pot yesterday, my mouth started watering before I could even set my purse down. 🙂 This healthy dish is equally delicious with shredded pork or with shredded chicken. And you could really use it in a burrito, lettuce wrap, sandwich, or in a salad! Seriously people, you can’t go wrong with this filling! It’s so easy to make, AND super healthy, people will think you are all that and a bag of chips. Give it a shot! 🙂
All you need to do in the morning is put your chicken or pork roast in a crock pot, sprinkle it with about 1/2 teaspoon of cumin, garlic powder, and salt and some fresh ground pepper. Turn it on low and let it go for about 5-6 hours. It may be a little longer if you are using one big pork roast in place of 3 or 4 chicken breasts. Just cook it until you can shred it easily with a fork.
About an hour before you plan to eat dinner, preheat your oven to 375 degrees. Lightly spray a baking sheet or line it with foil. Slice your husked tomatillos in half and place face side up on the pan. Slice the jalapenos in half lengthwise, and cut out all the seeds and membranes and put them on the baking sheet. Do the same with your onion, but I sliced that in quarters. Sprinkle with some kosher salt and fresh ground pepper and roast in the oven for 20 minutes.
When they are done roasting, take the pan out of the oven and spoon all the roasted veggies into a large blender. Add the chicken stock, cilantro, garlic, spices, and lime juice and blend until everything if ground up. You don’t want a completely smooth puree, so turn it off as soon as the peppers are good and blended. I like to just pulse it so I can watch it so it doesn’t get too blended. Pour the sauce into the crock pot with the shredded pork or chicken and stir completely. Turn on high and let it heat completely through, probably another 20-30 minutes or so.
I like to serve mine with fresh guacamole and a fresh shredded cabbage slaw (tossed with some white vinegar and a bit of salt, sugar, and cumin). My kids like to eat it as a sandwich, but you can really eat it however you like. It’s so yummy in a tortilla or hearty ciabatta roll, or you could go the low carb route and eat it as a lettuce warp or salad! Go Wild! 🙂
- 2 lb chicken or pork loin roast
- 1/2 t kosher salt, cumin, and garlic powder
- fresh ground pepper
- 1 lb tomatillos, husked
- 1 medium onion
- 3-4 jalapeno peppers
- 1/2 C chicken broth
- 1 t salt
- 1 t cumin
- 1 small bunch cilantro
- 3-4 cloves garlic
- juice of 1 lime
- fresh ground pepper
- Place chicken or pork roast in a crock pot and sprinkle with salt, pepper, garlic powder, and cumin. Cook on low 5-6 hours or until it can be shredded with a fork.
- About an hour before you plan to serve dinner, preheat your oven to 375 degrees.
- Lightly spray or line a baking sheet with foil.
- Cut tomatillos in half and place on sheet. Cut jalapenos in half lengthwise and cut out seeds and membranes and place on sheet. Cut onion in quarters and put on baking sheet. Roast in the oven for 20 minutes.
- When veggies are done, spoon them all into a large blender and add the chicken broth, cilantro, lime juice, garlic, and spices. Blend until just chopped up. You don't want a completely smooth puree.
- Pour the sauce over the shredded meat and stir completely. Turn on high and cover until heated through, about 20-30 minutes.
- I like to top my sandwich, or salad with fresh guacamole, and a fresh shredded cabbage slaw (tossed with white vinegar and a little salt, sugar, and cumin)
- Macros for 6 servings: Calories 199, Fat 4.4, Carbs 8, Protein 37.6
- Macros for 8 servings: Calories 149, Fat 3.3, Carbs 6, Protein 28.2
- For meat and sauce only.
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