Green Chili - Triple HHH

  1. 1 tbsp Oil
    2 lbs. Chicken breasts boneless - or Pork Shoulder Roast
    2 Onions
    2 tsp Minced garlic
    1 tsp Oregano
    1 tsp Cumin powder
  2. 1 tbsp Red chili flakes
    1 Tomato
    1 can Tomatillos
    4 lbs. Green chilis
    4 cup Wyler's chicken bouillon
    3 tbsp Cornstarch
    2 tsp Ground red chili
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Makes 10 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases