INGREDIENTS

INSTRUCTIONS

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 desired.  Enjoy! Garry Howard Cambridge, MA
Recipe By     : Garry Howard  Posted to bbq-digest V2 #89  Date: Tue, 8
Oct 1996 17:31:03 -0400  From: "Garry Howard" <g.howard@ix.netcom.com>
NOTES : An original recipe from : Garry Howard - Cambridge, MA
g.howard@ix.netcom.com  Garry's Home Cookin' Website
http://members.aol.com/garhow/cooking.htm

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