Howard's hotter'n' hell green chili

Yield: 10 Servings

Measure Ingredient
1 tablespoon Oil
2 pounds Chicken breasts boneless - or Pork Shoulder Roast
2 Onions
2 teaspoons Minced garlic
1 teaspoon Oregano
1 teaspoon Cumin powder
2 teaspoons Ground red chili
1 tablespoon Red chili flakes
1 Tomato
1 can Tomatillos
4 pounds Green chilis
4 cups Wyler's chicken boullion
3 tablespoons Cornstarch

chilis, 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, chilis, 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.

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