Yield: 10 Servings
|2 pounds||Chicken breasts boneless|
|2 teaspoons||Minced garlic|
|1 teaspoon||Cumin powder|
|2 teaspoons||Ground red chile|
|1 tablespoon||Red chile flakes|
|4 pounds||Green chiles|
|4 cups||Wyler's chicken boullion|
Chicken Chile Verde: Anyway, here is my recipe. I always used to use pork but I remarried 3 years ago and my wife is Jewish and doesn't eat pork so I adapted the recipe to use chicken instead. Pork is definitely better though. Green Chile - Triple HHH (Howard's Hotter'n Hell) The quality of green chile is directly proportional to the quality of the chiles used. You can't make good green chile with inferior chiles, especially canned. Use these only if you're desperate.
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 chiles 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. Dried green chiles, and a large assortment of other dried chiles, spices, and Mexican food ingredients are available through mail order from Old Southwest Trading Company, P.O. Box 7545, Albuquerque, NM 87194. Call 1-800-748-2861 for a catalog. In September and October they will ship fresh green chile.
I used to use pork loin because it is more authentic, but changed to chicken because my wife doesn't eat pork. Of course, she usually won't eat the chile anyway at the temperature level I like.
Cut chicken breasts into ½" 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 - 4 hours. Add water as necessary to maintain the desired consistency. Add 3 - 4 tbsp cornstarch mixed with water prior to serving to thicken as desired.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .