HHH Chili
INGREDIENTS:
1 tablespoon 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 tablespoon Red chili flakes
1 Tomato
1 can Tomatillos
4 lb Green chilies
4 cup Wyler's chicken bouillon
3 tablespoon Cornstarch
Instructions:
Preferably use fresh roasted, peeled, and seeded New Mexican green chilies. Since these are not available in most parts of the country outside the Southwest, dried, frozen, or canned chilies may be substituted, in that order of desirability. Dried chilies are the next best thing to fresh. Frozen new Mexican chilies under the brand name "Bueno" are available in some parts of the country and are good quality. Canned chilies 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 chilies, 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, chilies, 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.
Yield: 10 servings
Submitted by: Doug from Illinois