Tinga de Pollo Verde (Green Chicken Tinga) (Edit recipe)

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Spring is FINALLY here! That means it's time for sunshine, outdoor picnics, & foods you can enjoy outdoors. This Tinga de Pollo Verde is my fresh twist on my original Beef Tinga Recipe - loaded with bright, bold ingredients & perfect for your next spring spread. I loaded my chicken onto crunchy tostadas, but you can tuck it into tacos, wrap it in lettuce cups, or serve it over rice—whatever fits your spring vibe. The green sauce brings a mild heat that’s perfect if you don't like a ton of heat, but you can always turn it up with a Serrano or your favorite spicy pepper. Provecho amigos!

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

24

Serves: 2-4

Ingredients

Chicken

2 whole Pasture-raised Chicken Breasts - US Wellness Meats, about 1 lb
0.25 whole Yellow Onion
2 cloves Garlic
2 whole Bay Leaf
1 - 2 tsp Real Salt - Redmond
3 cups Water, enough to cover chicken, do not discard

Salsa Verde

6 - 8 whole Tomatillo
1 - 2 whole Jalapeño Pepper, deveined and deseeded to preference
3 cloves Garlic
0.25 bunch Cilantro, destemmed
1 whole Chicken Instant Bone Broth - Bare Bones
1 cup Water
2 - 3 Tbsp Avocado Oil
0.5 whole Yellow Onion, sliced thin
0.5 tsp Real Salt - Redmond
0.5 tsp Lemon Pepper Fajita Seasoning - Siete Foods

Tostadas

3 - 4 whole Tostadas
0.25 cup Crema Mexicana, Substitute for sour cream
.5 cup Queso Fresco, crumbled
0.25 cup Radish, thinly sliced
0.25 bunch Cilantro

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a pot, place the chicken breasts, onion, garlic cloves, bay leaf, and salt. Cover with water and bring to a boil.
Once boiling, reduce heat to low, cover and simmer for 15-20 minutes or until your chicken reaches an internal temp of 165 degrees.
Set the chicken aside to cool slightly, then shred it using two forks or a stand mixer. Set aside.
For the sauce: In a comal (skillet) or pan over medium heat, drizzle in the avocado oil and add the tomatillos, jalapeños, and garlic cloves. Sauté until the peppers and tomatillos are soft and slightly blistered.
Remove from heat and transfer everything into a blender.
Mix your bone broth packet with water, then pour it into the blender. Add salt, cilantro, and lemon pepper seasoning. Blend until smooth. Taste and adjust salt as needed.
Pour the blended sauce back into the same pan used earlier (or transfer to a clean pan if you used a comal).
Add 1 tbsp of oil and sliced onion. Simmer until onion is tender.
Add your shredded chicken and stir until well combined. Cook for another 5 minutes, or until the chicken has absorbed most of the sauce.
To serve on tostadas: Spread a thin layer of Mexican crema or sour cream on each tostada.
Top with hot tinga, the garnish with crumbled queso fresco, fresh cilantro, and pickled onions. Provecho amigos!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	606
Fat:	42 g
Carbohydrates:	54 g
Protein:	42 g
Cholesterol:	120 g
Sodium:	2098 mg
Fiber:	29 g
Sugars:	29 g
Sugar Alcohol:	0 g
Calculated for total recipe.