And now I will add my name to the list of Rick Bayless lovers who have told and retold you the short easy tale of the slow cooker version of a kind of pocket stew enjoyed by pulque makers.
1 white onion, sliced 1/4" thick
4 Yukon gold potatoes, also sliced 1/4" thick
2 pounds skinless chicken thighs
1 cup cilantro leaves, chopped
1 1/4 pounds tomatillos, husked, rinsed and sliced, yes, 1/4" thick
1/4 cup pickled jalapeño slices
2 tablespoons jalapeño pickling juice
Place onions in bottom of slow cooker. Season with salt. Add potatoes. Again season with salt. The salt is important as this is your one chance to season before adjusting at the end.. Add chicken.
Again with the salt. Cilantro. Salt.
Tomatillos. Salt. This is a good time to show you my tomatillos in various stages of undress.
I made a delightful sub of the tomatillo trimmings, jalapeños and some sliced leftover pork roast on a crusty baguette.
Sprinkle the jalapeños on top and add the pickling juice.
Cook for 6 hours on high. It will hold well for 4 hours on the warm setting.
I served mine with rice and slices of lime for squeezing. I was really, really good. It may not be my lone special "aha" moment but it is delicious. Thanks Mr. Bayless!