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• Roast tomatillos, garlic in skins and dried chili at 350º for 20 minutes, until tomatillos are slightly browned and garlic is tender - turn halfway
• Remove stem and seeds from chili and place into a food processor
• Remove skins from garlic and place in food processor
• Cut tomatillos in half or quarters if large and place into food processor
• Add cilantro stems, cumin and 1/2 tsp kosher salt --- process until blended to a minced salsa
• Remove skin from chicken breast meat
• In a large stock pot, heat olive oil over medium heat
• Sear thighs, legs, wings and back pieces in batches until well browned on both sides
• Remove chicken to a bowl and pour off excess fat from the pan
• Sauté onion with 1/2 tsp kosher salt until softened
• Add beer and scrape up bits
• Add salsa and return chicken pieces to pan, including breast pieces
• Simmer over very low heat until chicken is very tender
• Remove chicken pieces from salsa and increase heat to reduce sauce
• Remove skin and bones from thighs and legs
• Pick breast, thigh and leg meat into bite sized pieces using two forks
• Return shredded chicken along with wings and back to reduced sauce and let stand until shredded meat absorbs sauce
• Use a slotted spoon to remove chicken from sauce
• Serve with wraps and sauce on the side
  
  *Leftovers make a great soup with a few additions. Check out the Chili Chicken soup recipe.
  
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