By Heather Bassett
1 medium white onion, cut into 14 inch thick rounds
4 medium (about 1 pound) red-skin potatoes, sliced ¼ inch thick
8 skinless chicken thighs (bone in or out, 1 ½ to 2 pounds)
1 cup (loosely packed) cilantro leaves
1 ¼ pounds tomatillos, husked, rinsed, and sliced ¼ inch thick
¼ cup sliced canned pickled jalapenos (you can seed and slice while pickled jalapenos or buy “nacho slices”)
2 T. jalapeno pickling juice
Spread the onion over the bottom of a slow-cooker. Sprinkle with salt. Continue with layers of the potato sliced, chicken thighs, cilantro and then tomatillos, sprinkling salt evenly over each layer before moving on to the next. (This is the only salt in the dish, so make sure to add enough.) Scatter the jalapeño slices over everything, then drizzle on the pickling juice. Cover and slow-cook on high for 6 hours (the dish can hold on the slow-cooker’s “keep warm” function for 4 more hours or so).
Carefully transfer a portion of your pollo pulquero onto each dinner plate (or serving dish). If there is a large amount of juice in the cooker, tip or ladle it into a saucepan, set it over high heat and boil quickly to reduce to a rich consistency. Taste and season with more salt if it needs it, then drizzle over each serving. Serve with freshly chopped cilantro over each portion if desired. Optional: squeeze fresh lime juice over.
*Note* Heather recommended lining the crock pot with banana leaves.