This chicken chile verde recipe goes great served over a bed of cauliflower rice.
Husk and wash tomatillos. Then dice onions and peppers. Add cooking oil to pot and saute onions, peppers, and chicken. Chicken can be precooked or raw. Season with cumin and 1/2 the celtic salt.
While the onion and peppers is sauteing, mince garlic, peel and dice potato. When onions and peppers begin to brown add potato and garlic. Season with garam masala. When the you begin to smell the garlic, add the bone broth/stock to deglaze the pot. My ceramic dutch oven is my favorite pot for these type dishes. Turn heat down to a low simmer.
Chop tomatillos into quarters and add to pot. Add remaining salt and simmer for 1 to 1.5 hours. Cooking time depends if raw or precooked chicken is used. Cook until chicken is tender and is easily shredded with a fork, then remove from heat.
When chicken is tender, remove chicken from pot. Shred chicken with 2 forks, and remove any bones, if using bone-in chicken. After shredding return chicken to pot.
Serve gluten free chicken chile verde over nachos, rice, wrap into a burrito, or over a bed of faux cauliflower rice. Optional garnish: fresh chopped cilantro and raw kefir or sour cream.