Beer Braised Chicken Verde
1 tablespoon canola oil or vegetable oil
1 cup chopped onion (1 large)
5 cloves garlic, minced
1/4 cup unsalted butter
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon dried Mexican oregano or dried oregano, crushed
1/4 teaspoon salt
1 12 ounce bottle Mexican beer (such as Modelo Especial or Pacifico)
1 11 - 12 ounce can tomatillos, drained
2 4 - 4 1/2 ounce can diced green chile peppers
1 1/2 pounds chicken breast tenderloins
1. 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.
2. 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.
3. 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.