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Pollo con Nopales (Chicken and Cactus)
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Tender chicken and cactus simmered in a zesty tomatillo-jalapeno sauce.
Ingredients:
  • 2 skinless, boneless chicken breast halves
  • 3 fresh tomatillos, husks removed
  • 3 fresh jalapeno peppers, seeded
  • 1 (16 ounce) jar canned nopales (cactus), drained
Instructions:
  • 1. Start by filling a pot with water and bringing it to a boil. 2. Add the chicken breasts and simmer until cooked through, approximately 10 minutes, or until the internal temperature reaches at least 165 degrees F (74 degrees C). 3. Remove the cooked chicken from the pot and let it cool. 4. Once cooled, shred the chicken into small strands.
  • Refill the pot with water and bring it to a boil. Boil the tomatillos, jalapeno peppers, and nopales until tender, about 5 minutes. Drain.
  • In a blender, puree the tomatillos and jalapeno peppers until smooth. Transfer the mixture to a pot with shredded chicken over medium heat. Dice the nopales and add them to the pot. Simmer until fully reheated, around 5 minutes.

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