Chilate Con Pollo

Ingredients

• Corn tortillas (6, warmed (for serving))
• Avocado (1, sliced (for serving))
• Lime (1, juiced)
• Salt and pepper (to taste)
• Dried oregano (1 teaspoon)
• Ground cumin (1 teaspoon)
• Chicken broth (6 cups)
• Cilantro (1/4 cup, chopped)
• Tomatoes (2, diced)
• Green bell pepper (1, chopped)
• Potatoes (2, diced)
• Carrots (2, sliced)
• Garlic (4 cloves, minced)
• Onion (1 large, chopped)
• Chicken (1 whole, cut into pieces)

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
3. In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent.
4. Add the carrots, potatoes, green bell pepper, and tomatoes to the pot. Cook for a few minutes until the vegetables start to soften.
5. Return the chicken to the pot and add the chicken broth, ground cumin, dried oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 45 minutes, or until the chicken is cooked through and the flavors have melded together.
6. Remove the chicken from the pot and shred the meat. Return the shredded chicken to the pot.
7. Stir in the chopped cilantro and lime juice. Adjust the seasoning if needed.
8. Serve the Chilate con Pollo hot, garnished with sliced avocado and accompanied by warmed corn tortillas.