Pollo Verde with Guacamole

A spicy dinner from the Minnesotan, this dish is a hit at our house. And on the Super Birthday Bowl menu of 2007.

Pollo Verde

Make the tomitillo sauce by pureeing canned tomitillos, ¾ large onion, one jalapeno, ½ bunch of cilantro in food processor.

Pour over boneless, skinless chicken thighs in skillet (when making for a large crowd you can briefly brown the chicken thighs and put in crock pot – great for serving up to 30 people! Trust me, I've done it!) Place skillet covered on medium heat for about 35-40 minutes. Stir carefully off and on to avoid sticking. The chicken will almost shred itself.Serve with Mexican rice, tortillas and guacamole. Now for the guacamole.

Dice onions. Seen here in a Donna and Wally Wold bowl (that's the beauty of having a mother whose a potter good pottery from many different potters).

Add in jalapenos (and since these aren't Northern Virginis jalapenos, I recommend taking out the seeds - yowzer!)

Add in fresh avacados. If you are not serving it right away store with pits in the bowl, this will keep the avacado fresh longer. Add salt, pepper and powered garlic (I have tried fresh but I think that powder spreads the flavor better in guacamole). Dice up tomatoes and add them juice, seeds adn all! The moisture will make your guacamole the perfect consistancy. Transfer to Clay Coyote bowl and serve!