A recipe for Howard's Hotter'N Hell Green Chile. Follow the simple recipe instructions for Howard's Hotter'N Hell Green Chile shared by other home cooking experts.
Ingredients
1 Tbs. Oil2 lb. Chicken breasts boneless or Pork Shoulder Roast
2 Onions
2 Tsp. Minced garlic
1 Tsp. Oregano
1 Tsp. Cumin powder
2 Tsp. Ground red chili
1 Tbs. Red chili flakes
1 Tomato
1 can Tomatillos
4 lb. Green chilis
4 c. Wyler's chicken bullion
3 Tbs. Cornstarch
chilis
tomato
tomatillos
Directions
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 chili, and cook for two or three minutes. Transfer from skillet to saucepan with chicken. Add tomato, tomatillos, chilis, 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 Tbs. cornstarch mixed with water prior to serving to thicken as desired. Eat from a bowl accompanied with a warm flour tortilla or use it as a sauce over chili rellenos, eggs, enchiladas, or just about anything. One of my favorite meals is to grill a steak until nice and juicy, smother with green chili, sprinkle some grated cheese on top and serve with Mexican rice.
