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1 hrs 30 mins
This looks so tasty that I had to post it here for future use. The following description and instructions were generously shared by the chef MissJ9 at opensourcefood.com. This is freely reproducible as long as you include the license info: http://creativecommons.org/licenses/by-nc/3.0/ It's funny what can happen to a recipe over time. This dish is something that my family makes, except they call it "chile verde." The truth, I'm afraid, is that real Mexican chile verde is a pork dish, with an insanely delicious sauce made out of tomatillos and green chiles. The recipe that follows probably started off with pork and tomatillos, but then somewhere along the line someone substituted chicken for pork, tomatoes for tomatillos, left out the onions (and then added them back in again later)... It's total gringa food, but nonetheless very tasty, calls for ingredients that are usually on hand, and is delicious any time of the year.
Units: US | Metric
Serving Size: 1 (172 g)
Servings Per Recipe: 4