Prep 20 mins
Cook 2 hrs
This is adapted from a recipe I found online called Karen's New Mexico Green Chile. If you google it by that title, you'll find it. I've made some adaptations of my own over the years. This one is pretty low in fat and carbs, as there is no thickening agent needed. The consistency is already nice and thick because of the pureed peppers and tomatillos. Feel free to tweak the amounts to taste, of course. And, of course, use chili peppers of whatever heat that you prefer. You can substitute canned or frozen with no trouble at all.
- 12 ounces chicken breasts, cubed
- 6 cups green chili peppers, roasted
- 1 large onion, diced
- 1 head garlic, minced
- 1 (12 ounce) can tomatillos
- 2 (14 ounce) cans chicken broth
- 1 tablespoon oregano
- 1 tablespoon cumin
- Braise chicken breast, add to large pot. Saute onion and add it as well.
- Remove seeds and membranes from roasted chili peppers, puree in blender along with tomatillos.
- Add pureed peppers, tomatillos to pot, along with all remaining ingredients, give it a good stir, let it come to a gentle boil, then reduce heat and simmer at least 2 hours.
- Of course this can be done in a crock pot and left to simmer all day! A favorite crock-pot variation is to use a small lean roast in place of the cubed meat and let it go 'til it just plain falls apart. Yum.