• 7 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a 4-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir for 3 minutes. Add butter, cumin, coriander, chili powder, oregano, and salt. Cook and stir until butter melts.

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  • Add beer, tomatillos, and chile peppers. Bring to boiling. Add chicken. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until chicken is tender and no longer pink, stirring every 5 minutes to break up the tomatillos. Using a slotted spoon, transfer chicken from the cooking liquid to a cutting board. Gently boil the cooking liquid, uncovered, about 10 minutes or until thickened, stirring occasionally. Meanwhile, using two forks, pull chicken apart into shreds.

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  • Place chicken in a medium bowl. Add 1 cup of the reduced cooking juices; stir to moisten. Use chicken mixture as filling for quesadillas or tacos; pass the remaining cooking juices.

Nutrition Facts

140 calories; 6 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 43 mg cholesterol; 340 mg sodium. 190 mg potassium; 6 g carbohydrates; 1 g fiber; 1 g sugar; 14 g protein; 0 g trans fatty acid; 292 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;

Reviews

7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1