Mexican Chicken Verde Recipe

In a fairly shallow soup pot, place chicken, water, 1 onion, halved, 2 cloves garlic, halved, and salt and pepper. Bring to a boil and simmer 1-2 hours until chicken is very tender and falling off bones. Remove chicken, and allow to cool enough to handle. Strain stock, and discard veggies, reserving the stock in the same pot. When chicken is cool enough to handle, shred chicken, by pulling it apart, discarding skin and bones. Add meat to soup pot. Add remaining ingredients and simmer, uncovered, 1 hour, or until desired thickness of sauce is achieved.Serve in burritos with rice, beans, cheese, sour cream andguacamole.