Name: Austin Grill's Chili Verde
Ingredients: 5 Whole fresh Anaheim chile; seeded; peeled; 5 Whole Poblano chilies; peeled, seeded; 2 tb Olive oil; 1 c Yellow onion; diced; 1 1/2 ts Garlic; minced; 1 1/2 Jalapeno chile; minced; 3/4 ts Oregano; 3/4 ts Cumin; 4 c Chicken stock; 1 Idaho potato; medium, peeled, cut in 1/2 inch dice; 2 c Chicken breast; uncooked, cut in 1/2 inch dice; 1 c Cilantro; loosely packed, large stems removed; Salt; to taste

Disappointment is essential for spiritual growth. Sadly too many Christians have horrible theology and allow the disappointment to consume them. Instead of growing, they backslide. In the Bible we read that Joseph held to God’s promises despite horrible circumstances. And though Joseph did not specifically know the good that God was doing, he simply trusted God in faith that God was doing something good. Belief can never be predicated on understanding. If so, there would be no need for faith. Little did he know that God was in the process of making this young boy a man. God’s purposes for Joseph would stand despite the long delay. Yet there was a purpose in that delay for God to polish the instrument of God through affliction.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Soup	8	Servings

INGREDIENTS

5		Whole fresh Anaheim chile; seeded; peeled
5		Whole Poblano chilies; peeled, seeded
2	tb	Olive oil
1	c	Yellow onion; diced
1 1/2	ts	Garlic; minced
1 1/2		Jalapeno chile; minced
3/4	ts	Oregano
3/4	ts	Cumin
4	c	Chicken stock
1		Idaho potato; medium, peeled, cut in 1/2 inch dice
2	c	Chicken breast; uncooked, cut in 1/2 inch dice
1	c	Cilantro; loosely packed, large stems removed
		Salt; to taste

INSTRUCTIONS

Date: Thu, 14 Mar 1996 22:27:26 -0500
From: Walt Gray <waltgray@mnsinc.com>
Cut Anaheim, and poblano chiles in half, remove the seeds , char and peel.
In a large skillet, heat the olive oil and saute the onion until
translucent. Add the garlic, jalapeno chiles, cumin and oregano, and saute
for several minutes. Add the chicken stock and bring to a simmer. Then add
the potatoes and cook until just tender. With a slotted spoon, remove 1 cup
of potatoes and reserve. Add the diced chicken and pooach gently in the
onion- chili- potato mixturer until chicken is cooked through. Remove from
the heat immediatly, transfer to a bowl, reserving 1/2 cup of the liquid in
a small bowl. Refrigerate the remainder to keep the chicken from
overcooking. In a blender, puree the reserved potatoes, half half the
Anaheim and half the poblano chilies, and the cilantro with the reserved
half cup of liquid. When the chicken mixture is no longer warm, add the
puree. Dice the remaining half of the Anaheim and poblano chilies in half
inch cubes and add to the mixture. Season with salt. Reheat just before
serving to retain the fresh green color and flovor of the soup.
NOTES : This recipe makes a spicy soup with the consistancy of a hearty
chicken-vegetable soup.
CHILE-HEADS DIGEST V2 #268
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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