Green Chile
Yield
8 servingsPrep
10 minCook
4 hrsReady
4 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | pounds |
chicken breasts
boneless |
|
| 2 | each |
onions
|
|
| 2 | teaspoons |
garlic
minced |
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
cumin
|
|
| 2 | teaspoons |
red hot chili pepper, dried
ground |
|
| 1 | tablespoon |
red pepper flakes
|
|
| 1 | each |
tomatoes
|
|
| 1 | can |
tomatillos
|
*
|
| 4 | pounds |
green chili peppers
|
|
| 4 | cups |
chicken broth
|
|
| 3 | tablespoons |
cornstarch
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 907.2 | g |
chicken breasts
boneless |
|
| 2 | each |
onions
|
|
| 1E+1 | ml |
garlic
minced |
|
| 5 | ml |
oregano
|
|
| 5 | ml |
cumin
|
|
| 1E+1 | ml |
red hot chili pepper, dried
ground |
|
| 15 | ml |
red pepper flakes
|
|
| 1 | each |
tomatoes
|
|
| 1 | can |
tomatillos
|
*
|
| 1.8 | kg |
green chili peppers
|
|
| 946 | ml |
chicken broth
|
|
| 45 | ml |
cornstarch
optional |
|
Directions
Cut chicken breasts into ½ inch 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 to 4 hours.
Add water as necessary to maintain the desired consistency.
If the chile is too thin, add 3 to 4 tbsp cornstarch mixed with water prior to serving to thicken as desired.
