Pollo con Nopales (Chicken and Cactus)

This 4-ingredient pollo con nopales (chicken and cactus) recipe features a puréed tomatillo and jalapeño pepper sauce, so it has a bit of a kick to it.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 174 Calories

Ingredients

• 2 skinless, boneless chicken breast halves
• 3 fresh jalapeno peppers, seeded
• 3 fresh tomatillos, husks removed
• 1 (16 ounce) jar canned nopales (cactus), drained

Recipe Instructions

Step 1

Fill a pot with water; bring to a boil. Add chicken breasts; cook until no longer pink in centers and juices run clear, about 10 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Drain pot, set chicken aside to cool, then shred into small strands and set aside.

Step 2

Fill the same pot with water; bring to a boil. Add nopales, tomatillos, and jalapeño peppers; cook until vegetables are tender, about 5 minutes. Drain; transfer tomatillos and jalapeños to a blender and set nopales aside to cool.

Step 3

Blend tomatillos and jalapeño peppers until smooth; pour into the same pot. Add shredded chicken; place over medium heat. Dice nopales; stir into the pot. Simmer until completely reheated, about 5 minutes.