1can4 oz. diced green chiles (to heat level of your liking, i like to add in 'hot' ones)
1can14.5 oz. crushed tomatoes
For the radish slaw:
Juice of 1 lime
1tablespoonred wine vinegar
1/4cupcilantroloosely chopped and stems removed
1bunch of radishesfinely chopped (I use a mandolin)
Start by cooking the chopped onion in olive oil for 2 minutes in a large dutch oven, then add in the garlic and cumin, paprika, oregano, cayenne and salt, and saute for another 3 minutes.
Preheat oven to 275.
Add chicken into the dutch oven along with chicken stock, green chiles, and crushed tomatoes, cook for 4 hours, stirring occasionally. Remove from oven and allow to sit for 5 minutes before shredding.
To shred the chicken, use a hand mixer, covering the pot with a paper towel to contain the splatter and mix until all the chicken is shredded.
To make the radish slaw combine lime juice, vinegar and cilantro in a bowl and stir to combine.
Add in the sliced radishes and avocado and sprinkle with salt, then stir to combine.
To assemble the tacos, warm tortillas then place two spoonfuls of chicken (I like to use a slotted spoon to drain the liquid from the chicken) in the center of a tortilla and place a spoonful or two of the slaw on top, repeat assembling per taco and enjoy
1 pound of chicken makes roughly 12 tacos with slaw, 1 serving is 3 tacos