World Famous Recipes

GREEN CHILI – TRIPLE HHH (HOWARD’S HOTTER’N HELL)

Makes 10 servings

1 tblsp Oil

2 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 tblsp Red chili flakes

1 Tomato

1 can Tomatillos

4 lb Green chilis

4 cup Wyler’s chicken boullion

3 tblsp Cornstarch

Preferably use fresh roasted, peeled, and seeded New Mexican green

chilis. Since these are not available in most parts of the country

outside the Southwest, dried, frozen, or canned chilis may be

substituted, in that order of desirability. Dried chilis are the

next best thing to fresh. Frozen new mexican chilis under the brand name

“Bueno” are available in some parts of the country and are good quality.

Canned chilis are the least desirable but can be used if you are

desperate. If possible use a mixture of canned and fresh or dried.

Cut chicken breasts into 1/2″ cubes. Slice onions lengthwise. Chop

chilis, 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 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 tablespoon 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.