I just got this appliance and am loving figuring out how to cook everything in it. Here's a great recipe for it. Makes a LOT, so be ready to freeze some. You can use for enchiladas in green sauce, as a dip with tortilla chips, etc. It is mild. If you want it hotter, add more jalapenos.
15 medium tomatillos, husks removed and quartered
5 poblano peppers
5 Anaheim peppers
2 jalapeno pepper, halved and seeded (use gloves!)
1 bunch cilantro, chopped
1 cup chicken broth
1 white onion, finely diced
2 garlic cloves, minced
1 tbsp cumin
1 tbsp oil
Char the poblano and Anaheim peppers (grill setting 400 degrees - check every 6 minutes and flip when you get desired amount of char). Cool on a wire rack.
Remove grill plate from XL and add oil to liner. Saute onion and garlic until softened. Add cumin and heat for a minute. Keep warm if necessary until you are ready for next step.
When peppers are cool, strip the skins off (it will come off easily) and roughly chop. Place in blender with some of the chicken stock and blend until smooth. Pour this mixture into the liner.
Place tomatillos and jalapenos in blender. Add some of the chicken stock and half of the cilantro. Blend until smooth. Add to liner with any remaining stock and mix well.
Set XL to slow cook for 4 to 6 hours.
Just before serving, stir in remaining cilantro.
If you don't have a Power XL, you can totally do the peppers in any air fryer and the rest in a crockpot. Super yummy, super healthy. Enjoy!