*  Exported from  MasterCook  *
 
             Green Chile - Triple HHH (Howard’s Hotter'n Hell)
 
 Recipe By     : Garry Howard
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Mexican                          Sauces
                 Southwestern
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tbsp          Oil
    2      lb            Chicken breasts boneless
    2                    Onions
    2      tsp           Minced garlic
    1      tsp           Oregano
    1      tsp           Cumin powder
    2      tsp           Ground red chile
    1      tbsp          Red chile flakes
    1                    Tomato
    1      can           Tomatillos
    4      lb            Green chiles
    4      c             Wyler’s chicken boullion
    3      tbsp          Cornstarch -- optional
 
 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.
 
  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. If the chile is too thin, add 3 - 4 tbsp cornstarch mixed with
 water prior to serving to thicken as desired.
 
  Enjoy!
 
 An original recipe from : Garry Howard - Cambridge, MA
 garhow@tiac.net
 Compliments of Garry’s Home Cookin'
 http://members.aol.com/garhow/cooking
 
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