Recipe - Green Chile Chicken - Triple Hhh

1 tablespoon Oil
2 pound Chicken breasts boneless
2 Onions
2 teaspoon Minced garlic
1 teaspoon Oregano
1 teaspoon Cumin powder
2 teaspoon Ground red chile
1 tablespoon Red chile flakes
1 Tomato
1 cn Tomatillos
4 pound Green chiles
4 cup Wyler's chicken boullion
3 tablespoon Cornstarch

Chicken Chile Verde: Anyway, here is my recipe. I always used to use pork
but I remarried 3 years ago and my wife is Jewish and doesn't eat pork so I
adapted the recipe to use chicken instead. Pork is definitely better
though. Green Chile Triple HHH (Howard's Hotter'n Hell)

The quality of green chile is directly proportional to the quality of the
chiles used. You can't make good green chile with inferior chiles,
especially canned. Use these only if you're desperate.

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 chiles 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. Dried green chiles, and a large assortment of
other dried chiles, spices, and Mexican food ingredients are available
through mail order from Old Southwest Trading Company, P.O. Box 7545,
Albuquerque, NM 87194. Call 18007482861 for a catalog. In September and
October they will ship fresh green chile.

I used to use pork loin because it is more authentic, but changed to
chicken because my wife doesn't eat pork. Of course, she usually won't eat
the chile anyway at the temperature level I like.

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 chile, 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 tbsp cornstarch mixed with water prior to serving to
thicken as desired.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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