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| Green Chili Triple HHH |
1 tblsp Oil
2 lb Chicken breasts boneless - or Pork Shoulder Roast
2 Onions
2 tsp Minced garlic
1 tsp Oregano
1 tsp Cumin powder
2 tsp Ground red chili
1 tblsp Red chili flakes
1 Tomato
1 can Tomatillos
4 lb Green chilis
4 cup Wyler's chicken boullion
3 tblsp Cornstarch
Preferably use fresh roasted, peeled, and seeded New Mexican
green
chiles. Since these are not available in most parts of the
country
outside the Southwest, dried, frozen, or canned chiles may be
substituted, in that order of desirability. Dried chiles are
the next
best thing to fresh. Frozen new mexican chilis under the
brand name
"Bueno" are available in some parts of the country and are
good quality.
Canned chiles are the least desirable but can be used if you
are
desperate. If possible use a mixture of canned and fresh or
dried.
Cut chicken breasts into 1/2" cubes. Slice onions lengthwise.
Chop
chiles, tomato and tomatillos. Add oil to heavy, preferably
cast iron,
skillet and brown chicken over high heat. It is best to do it
in two or
three small batches. Remove to large saucepan. Add onions and
garlic
to leftover oil and brown until onions are soft. Add oregano,
cumin,
and red chili, and cook for two or three minutes. Transfer
from skillet
to saucepan with chicken. Add tomato, tomatillos, chiles, and
chicken
broth. Bring to a boil and simmer for 3 - 4 hours. Add water
as
necessary to maintain the desired consistency. Add 3 - 4
tablespoon
cornstarch mixed with water prior to serving to thicken as
desired.
Eat from a bowl accompanied with a warm flour tortilla or use
it as a
sauce over chili rellenos, eggs, enchiladas, or just about
anything.
One of my favorite meals is to grill a steak until nice and
juicy,
smother with green chili, sprinkle some grated cheese on top
and serve
with Mexican rice.
Makes 10 servings
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