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• 4-5 zucchinis (duh)
• 5-6 tomatillos
• 1 poblano chiles (remove the seeds)
• 1-2 jalapeno chiles (remove the seeds)
• 3-4 cups of spinach
• 1 onion
• 3-4 garlic cloves
• 1 bunch of cilantros
• 4-5 chicken thighs, or 2 pounds of ground chicken or turkey
• Salt
• Menudo seasonings (dried oregano, onion, chili pepper, citric acid)
• 1 large can of green enchilada sauce (optional)

Set up a large crock pot and ready your food processor. Chop the onion and garlic, using the food processor and pour into the crock pot. Do the same for the tomatillos, poblano and jalapeno chiles and the spinach. Add to crock pot. Chop the chicken thighs and add to crock pot (or add ground chicken or turkey). Add salt and some menudo seasoning.

Finely shred the zucchinis, using the food processor and add to the crock pot. You may have to hold some of the zucchini aside if the pot is too full.

Don’t worry about mixing the concoction at this point. Cook on high at least an hour, and then stir and/or use a potato masher to break up the meat and squish down the ingredients. Continue cooking for several more hours.

Periodically, use a ladle to remove some of the excess juice. Pour the juice through a mesh strainer to capture the goodness. The excess juice can be used for soup or to cook pasta, noodles, etc.

Cook at least 5 hours, stirring, adding more shredded zucchini and seasoning, and ladling off excess juice. If it doesn’t have enough flavor or you want a “creamier” consistency, add a large can of green enchilada sauce.  

When everything is nicely cooked and combined, spoon over white or brown rice.