Preparation:
Preferably use fresh roasted, peeled, and seeded New Mexican green chilies. Since these are not available in most parts of the country outside the Southwest, dried, frozen, or canned chilies may be substituted, in that order of desirability. Dried chilies are the next best thing to fresh.
Frozen new Mexican chilies under the brand name "Bueno" are available in some parts of the country and are good quality. Canned chilies 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 chilies, and a large assortment of other dried chilies, 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 chilies, 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, chilies, 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. |
