In celebration of Nurture Month and Cinco de Mayo, we have a delicious family recipe to share. This special recipe was passed down to one of our very own from a grandmother who lives in a little town near Oaxaca, Mexico. Pollito Pibil is a spin-off of Conchinita Pibil since it uses chicken instead of pork.


In a slow cooker place:

4 chicken breasts

1 diced onion

2 jalapenos

2 poblanos

2 tomatoes

1/4 cup achiote paste

4 cups orange juice

2 cups water

2 dried ancho chilies


Let this cook for hours, until the chicken is tender enough to fall apart.

Remove the chicken, and strain the liquid off to remove the plant matter.

Reduce the liquid until it thickens. Combine the chicken with the sauce and shred chicken.


For the salsa roast:

6 tomatillos

2 poblanos

1 jalapeno

1 onion

6 cloves of garlic


Dress in a little olive oil and roast together until all items are tender.

Blend with the juice of two limes and a bunch of cilantro. Add salt to taste.


Serve the chicken and salsa roast with warm corn tortillas, crumbled cotija cheese, and fresh cilantro sprigs.