Categories: Main dish, Chili
Yield: 10 servings

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.

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