Post by @aelencooks

Tinga verde de pollo - 2 chicken breast - 1 onion -8 garlic cloves - 3 bay leaves - chicken bouillon -7-8 tomatillos - 1-3 jalapeños (depending on spice level) - cilantro - 1/2 tbsp salt - 1 tsp chicken bouillon - 1 tsp black pepper - 1 tsp adobo - 1/2 tsp cumin - 1/2 tsp garlic powder - 1/2 tsp onion powder - 1 oz of cream cheese - toppings: lettuce, beans, queso fresco, crema, etc. 1. In a small pot, add in your chicken breast, 4 garlic cloves, bay leaves, 1/4 onion, knorr chicken bouillon, & submerge with water. Boil for 15-20 mins or until cooked through at 165F. Remove and shred, set aside. 2. In a small pan, add in oil, your tomatillos, 1/4 onion, 4 garlic cloves, & jalapenos. Fry until tomatillos change color. Remove and add to blender. 3. In a blender, add tomatillos, onion, garlic, seasonings listed above, cilantro, & blend until smooth. 4. In a medium-large sautee pan, add in oil. Once hot, add the rest of your onions (sliced), and fry. Once translucent add in your salsa. Let it come to a slow simmer. Add in your cream cheese & chicken. Taste for seasonings. Simmer cover on low for 3-5 mins. 5. Assemble your tostada: frijoles, Tinga, lettuce, cream, & queso fresco. Enjoy!!! :) #tingaverdedepollo #tingadepollo #tingarecipe