Salsa Verde Chicken for Tamales

Ingredients:

• 3 cups cooked, shredded chicken (about 1 1/2 pounds raw chicken breasts or thighs)

• 2 cups salsa verde - see previous recipe

• 1 teaspoon cumin (optional for added warmth)

• Salt & pepper, to taste

• 1/4 cup fresh cilantro, chopped (optional)

Instructions:

1. Cook the Chicken:

   Cook/poach chicken in simmering salted water or broth until fully cooked (20 minutes).

   Shred with fork once cool enough to handle

2. Prepare the Filling:

   In a skillet over medium heat, warm salsa verde and chicken broth (if using).

   Stir in cumin, salt, and pepper.

   Add shredded chicken, stirring to coat well.

   Simmer for 10-15 minutes, allowing the flavors to meld and sauce to slightly thicken.

3. Finish:

   Stir in cilantro (if desired).

   Let cool before assembling into tamales.