Preparation Time1 hrs
|2 cans, diced||tomatoes|
|1-2 large, diced||onion|
|1 head, minced||garlic|
|2 tsp, ground||cumin|
|1/3 cup||red wine vinegar|
|1 bunch, chopped||fresh cilantro|
|1 can||chopped green chilis|
|to taste||salt and pepper|
1. Boil the chicken. When it's done, shred into ribbons of meat--the thinner the better, really
2. Combine all ingredients except for the cilantro in a large pot. Simmer, uncovered, stirring occasionally. You'll want to evaporate off enough of the liquid that it isn't soupy at all.
3. Taste it periodically as the flavors combine, adding more of this and that until the flavor really zings for you. I generally use a lot more cumin and red wine vinegar than is in the recipe as written.
4. When the whole thing has simmered down, taking on an orangish color and no longer looking like a pot full of discreet ingredients, remove from heat and stir in 3/4 of the cilantro. Sprinkle the remaining cilantro over the individual portions.
5. Note that while this dish is tasty immediately after coming off the stove, it doesn't realize its full flavor until it's had a chance for the flavors to combine overnight. It's a dish that's definitely better the next day.