Recipe - Chile Poblano With Verde Sauce

1 Chicken, Boiled And Shredded
8 Fresh Ortega Chiles
16 ounce Grated Mozzarella *
2 cup Verde Sauce

VERDE SAUCE
4 ounce Fresh Tomatillos
7 Yellow Chiles **
1 Chopped Onion
One half teaspoon Salt
One half teaspoon Sugar
1 teaspoon Garlic Powder
Water, One half To 1 Cup

* Use any low fat cheese, Mozzarella Monterey Jack or cheddar. ** Let the
number of hot chiles depend on the hotness of the chile. VERDE SAUCE: Boil
tomatillos for approximately 1520 minutes. Drain. Cool with cold water.
Peel outer brown skin off. In a blender, blend all ingredients until
smooth. Set aside until needed. Preheat oven to 350øF. In a large pot,
boil whole chicken with salt, pepper, 1 teaspoon oregano and 1 whole bay leaf for
40 45 minutes until chicken falls off bone. Remove skin. Cool. Shred
chicken. Blanch chiles in boiling water. Peel off outside skin. Let cool.
Slit chiles open lengthwise. Stuff each chile with 34 ounces of chicken
and 2 ounces cheese. Lay chiles in a 9" X 13" baking dish. Cover chiles
with verde sauce. Sprinkle with grated cheese. Heat in oven for 20 minutes.
Serve with rice and beans if desired.