Crock Pot Pollo Verde (tomatillo recipe)

I thought I lost this recipe last year and about had a heart attack since it is so sentimental to me.  I googled and googled and couldn't find anything even close to it.  It was such a relief to finally find it several months later.  It is perhaps my favorite souvenir from the six years we lived in Albuquerque.  I was introduced to Polle Verde at a potluck and feared that it was some terribly spicy green chile dish.  Not so, it is not spicy, just very savory and yummy.  It was a completely new flavor to me and I was instantly in love.  I make it several times a year and it makes the house smell soooo good.  Confession, my kids have never even tried this dish and for once me and my husband don't even care, we are always very happy to have their share and make them something else.  Is that bad?  I modified this recipe a bit to make it easier and yummier, so if you want to plant tomatillos in your garden this year, here is a delicious and easy recipe to use them all up with!

Pollo Verde          4 servings
~inspired by Micky Porter

1 lb chicken thighs, more or less (I prefer skinless)
1 medium onion, chopped or several Tbs dehydrated onion flakes
2 cloves garlic, peeled and sliced
1/4 cup cilantro, chopped
1 teaspoon slat
1/4 teaspoon pepper
2 tablespoons salsa
1-2 Tbs natural peanut butter
10 tomatillos cut in fourths (if they are very small tomatillos you may want to use more)
4 servings mashed potatoes.

Add all ingredients to crockpot cook 2 3/4 hours on Hi or 5 1/2 hours on Low.  Stir the sauce and break up chicken a bit with a fork before serving.  Serve over mashed potatoes.  Corn makes a good vegetable with this meal as well.  Crockpot times might vary, but these are the times that work for me.

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