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Recipe by: dirkus
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See below ingredients and instructions of the recipe
1 T Oil
2 lb Chicken breasts boneless -
-or Pork Shoulder Roast
2 Onions
2 t Minced garlic
1 t Oregano
1 t Cumin powder
2 t Ground red chili
1 T Red chili flakes
1 Tomato
1 cn Tomatillos
4 lb Green chilis
4 c Wyler's chicken boullion
3 T 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.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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