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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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