Preparation:
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. |
