GREEN CHILI
GREEN CHILI
(Servings: 10)
1 Tbsp. 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 Tbsp. Red chili flakes
1 Tomato
1 can Tomatillo’s
4 lb Green chili’s
4 cup Wyler's chicken bouillon
3 Tbsp. Cornstarch
Cut chicken breasts into 1/2" cubes. Slice onions lengthwise. Chop chili’s, 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, chili’s, 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.
(Servings: 10)
1 Tbsp. 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 Tbsp. Red chili flakes
1 Tomato
1 can Tomatillo’s
4 lb Green chili’s
4 cup Wyler's chicken bouillon
3 Tbsp. Cornstarch
Cut chicken breasts into 1/2" cubes. Slice onions lengthwise. Chop chili’s, 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, chili’s, 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.
