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2720 g (6 pounds) chicken breast, with bones and skin ok, but weight is pre-cooked, meat only

27 g salt

1000 g (35 ounces) poblano and a little bit of green peppers if desired, seeds and stems discarded, roughly chopped

400 g (14 ounces) tomatillos, husks discarded, quartered

260 g (9 ounces) white onion, roughly chopped

170 g (6 ounces) Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded

100 g (4 ounces) Serrano or jalapeño peppers, roughly chopped, stems discarded

12 medium cloves garlic, peeled

2 tablespoon ground cumin seeds

½ cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish

1 tablespoon fish sauce

Fresh corn tortillas and lime wedges, for serving

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1. Remove bones and save. Discard skin. Weigh chicken. Combine chicken breast and salt. Seal into a (or several) plastic bags and sous vide at 155 deg F for 90 minutes. Let cool in bag in a sink of cool or ice water.

2. Weigh all vegetable ingredients. Combine chicken bones, poblano peppers, tomatillos, onion, Anaheim peppers, Serrano peppers, garlic, and cumin in a pressure cooker. Bring to high pressure, and cook for 15 minutes. Natural release.

3. Remove the chicken bones.

4. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender and season to taste with salt.

5. Open bags and add accumlated juice to pureed chiles and tomatillos. Cut chicken into bite sized pieces and add to puree.

6. Weigh final product and divide by number of servings to get weight per serving.

7. Serve with hot sauce, scallion, cilantro, and lime wedges.

Protein Serving Calculation:

2720 g Chicken Breast / 160 g per L/D serving = 17 servings

Veg Serving Calculation:

1000 g combination of poblanos and green bell peppers / 130 g per L/D serving = 7.7 servings

930 g combination of tomatillos, onion, Anaheim, Cubanell, jalepenos, Serranos / 100 g per L/D serving = 9.3 servings

Total Veg = 1930g == 17 servings