Directions:
- Bring 6 qt. of water to a boil over high heat in an 8-qt. stockpot. Remove neck and giblets from chicken. Add chicken, neck, and giblets to boiling water. Return to a boil, and cook 15 minutes. Cover, remove from heat, and let stand 20 minutes. Transfer chicken to a plate, reserving broth in stockpot; discard neck and giblets. Cover and chill chicken until cool enough to handle (about 30 minutes).
- Meanwhile, combine tomatillos, next 3 ingredients, and 2 1/2 cups reserved broth in a medium saucepan. Bring to rolling boil over medium-high heat, and cook, stirring occasionally, 20 minutes or until garlic is very soft.
- Skin, bone, and shred chicken, reserving bones, skin, and any juices. Cover and chill chicken until ready to use. Return skin, bones, and juices to broth in stockpot. Bring to a rolling boil over medium-high heat; cook 30 to 45 minutes or until the bones begin to separate. Pour mixture through a fine wire-mesh strainer into a large bowl, discarding solids. Return to pot. Skim fat from broth. Bring broth to a simmer over medium-high heat.
- Process tomatillo mixture in a blender or food processor until smooth. Stir into broth. Add crushed tomatoes and next 3 ingredients, stirring until blended; bring to boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, 1 hour.
- Meanwhile, soak chiles in 1/2 cup hot water in a small bowl for 30 minutes. Drain, reserving soaking liquid. Process chiles and 2 to 3 Tbsp. soaking liquid in a blender or food processor until smooth.
- Stir 2 tsp. salt and pepper to taste into broth. Pour chile mixture through a fine wire-mesh strainer into broth, discarding solids. Stir in shredded chicken, and simmer 15 minutes. Serve with lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1338.49 Kcal (5604 kJ) | ||
| Calories from fat | 768.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 85.41g | 131% | |
|---|---|---|---|
| Cholesterol | 408.15mg | 136% | |
| Sodium | 5129.28mg | 214% | |
| Potassium | 2525.82mg | 54% | |
| Total Carbs | 54.46g | 18% | |
| Sugars | 21.38g | 86% | |
| Dietary Fiber | 16.63g | 67% | |
| Protein | 90.06g | 180% | |
| Vitamin C | 112.1mg | 187% | |
| Iron | 12.5mg | 69% | |
| Calcium | 267.7mg | 27% | |
| Amount Per 100 g | |||
| Calories | 106.5 Kcal (446 kJ) | ||
| Calories from fat | 61.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.8g | 131% | |
|---|---|---|---|
| Cholesterol | 32.48mg | 136% | |
| Sodium | 408.12mg | 214% | |
| Potassium | 200.97mg | 54% | |
| Total Carbs | 4.33g | 18% | |
| Sugars | 1.7g | 86% | |
| Dietary Fiber | 1.32g | 67% | |
| Protein | 7.17g | 180% | |
| Vitamin C | 8.9mg | 187% | |
| Iron | 1mg | 69% | |
| Calcium | 21.3mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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