2Gringo Chupabara Original Seasoning: This is their all-purpose rub. There is MSG in this rub, so be careful with the extra salt you add. Other than that, it isn’t strong in any way; it gives your dish those Tex-Mex tastes without being overpowering.
Chicken: When shredding chicken, I like to cook to a 120 internal temperature and move into foil to let the chicken braise itself until you reach 165. It’s much easier to pull, and you will have extra juices to add to your chicken mixture.
Poblanos: As you’re getting your fire started, throw the poblanos on and char on all sides. Put into a paper bag for 10 minutes to get the skin off.
Green Sauce: If you don’t have a preferred brand, just choose any of the big names you see on the shelf. All of them seem to be decent and typically the same flavor profile. I would not recommend using green salsa as it will be too overpowering in the quantities listed.