Guatemalan Stew

Husk and rinse tomatillos. Cut jalapeno pepper in half and remove the stem, seeds, and ribs. Roughly chop cilantro, green onions, and garlic. Core, seed, and roughly chop the green bell pepper. Tear the corn tortillas into pieces.

In a large pot, add chicken, tomatillos, jalapeno pepper, and 1 tablespoon salt. Cover with water and bring to a boil. Reduce heat to medium and simmer 30 minutes or until chicken is cooked through. Drain, reserving the broth, and set aside chicken, tomatillos, and jalapeno pepper.

While chicken is boiling, in a large skillet, heat olive oil over medium heat. Add cilantro, green onions, garlic, and green pepper and cook until softened, about 10 minutes. Transfer cilantro, green onions, garlic, and green pepper to a blender, Add tortillas, 3 cups of reserved broth, tomatillos, and jalapeno pepper and blend until smooth.

Transfer to a large pot and bring to a boil. Reduce heat to medium, add remaining salt and lime juice, and simmer until thickened, about 10 minutes. Remove chicken from bone and shred. Add to sauce and simmer another 10 minutes. Serve over cooked white rice.