We should use more tomatillos! They’re even easier to use in soups like this one than tomatoes—you don’t have to worry about their being underripe, and they don’t need peeling or coring.
Put the tomatillos, chiles, garlic, and stock in the slow cooker. Arrange the chicken on top and sprinkle with a little salt and several grindings of pepper. Cover and cook on low for 8 hours.
Using a slotted spoon, transfer the chicken to a bowl—it’ll be very tender, and it’s okay if some bits of chicken remain in the pot or some vegetables come with the chicken. With an immersion blender, puree the tomatillo mixture until smooth, blending in the cilantro and cayenne. Return the chicken to the soup. Season with more salt and cayenne, if needed, then serve.
© 2017 All rights reserved. Published by Abrams Books.