How to Make Pollo con Nopales (Chicken and Cactus) - A Step-by-Step Guide

Pollo con Nopales, or Chicken and Cactus, is a traditional Mexican dish that combines tender chicken with the unique and flavorful nopales, or cactus paddles. This dish is a delicious and healthy option that is perfect for any occasion, whether it's a casual weeknight dinner or a special gathering with friends and family.

With its roots in Mexican cuisine, Pollo con Nopales is a dish that is rich in history and tradition. The use of nopales in cooking can be traced back to the indigen...

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Ingredients

  • 2 skinless, boneless chicken breast halves
  • 3 fresh tomatillos, husks removed
  • 3 fresh jalapeno peppers, seeded
  • 1 (16 ounce) jar canned nopales (cactus), drained

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Servings: 2
  • Yield: 2 servings

  • Fill a pot with water and bring to a boil. Cook the chicken breasts in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and set aside to cool. Once cool, shred the chicken into small strands.
  • Fill the pot again with water and bring to a boil. Cook the tomatillos, jalapeno peppers, and nopales in the boiling water until the vegetables are all tender, about 5 minutes. Drain.
  • Blend the tomatillos and jalapeno peppers in a blender until smooth; pour into the pot with the shredded chicken and place over medium heat. Cut the nopales into small dice and add to the mixture. Allow the mixture to simmer until completely reheated, about 5 minutes.
  • Nutrition

    174 cal.

    • Total Fat: 3g
    • Saturated Fat: 1g
    • Cholesterol: 59mg
    • Sodium: 99mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 7g
    • Total Sugars: 3g
    • Protein: 26g
    • Vitamin C: 46mg
    • Calcium: 386mg
    • Iron: 3mg
    • Potassium: 1048mg