Green Chile- Triple HHH (Howard's Hotter'n Hell)

* Exported from MasterCook *

Green Chile - Triple HHH (Howard's Hotter'n Hell)

Recipe By : Garry Howard
Serving Size : 10 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon oil
2 pounds chicken breasts boneless -- cut in 1/2" cubes
2 onions -- sliced
2 teaspoons migarlic
1 teaspoon oregano
1 teaspoon cumin powder
2 teaspoons ground red chile
1 tablespoon red chile flakes
1 tomato -- chopped
1 can tomatillos -- chopped
4 pounds green chiles -- chopped
4 cups wyler's chicken boullion
3 tablespoons cornstarch

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 1/2" 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.

Enjoy! Garry Howard Cambridge, MA Transplanted from Colorado

Busted by Christopher E. Eaves <cea260@airmail.net>






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NOTES : An original recipe from : Garry Howard - Cambridge, MA
garhow@hpubmaa.esr.hp.com --