Salsa Verde Chicken

Start with a bunch of chicken. Boneless, skinless chicken breasts were used here, but you can also try boneless dark meat for extra flavor.

Pour in a bunch of salsa verde, either homemade or store bought. (And if you like spicy food, I would also recommend adding in a jalapeno or two here with the stem removed.)

Then add in a bottle of beer. A local beer was used here but I recommend using a Corona or Modelo Negro.

And then add the step that I didn’t photograph — cumin! You definitely want cumin to help round out the flavor profile and bring in a little of that earthy, peppery goodness.

Cover and cook for 3-4 hours on high heat or 6-8 hours on low heat. Then once the chicken shreds easily with a fork, shred it all up and give it a good toss with those juices that remain.

And then serve it up however you'd like. I loved using it to make a simple taco.