Preparation / Directions:
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.
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
Enjoy! Garry Howard Cambridge