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Triple HHH - Howard's Hotter'n Hell Green Chili

Triple HHH - Howard's Hotter'n Hell Green Chili comes together with Oil, Garlic, Cumin Powder, and Wyler S Chicken Boullion. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 2 tsp
• 1 tsp
• 4 cup

Method (preview)

1. 1

   2 lb Chicken breasts boneless - or - veal roast 2 Onions

2. 2

   Frozen new mexican chiles under the brand name

3. 3

   Irene's dietary constraints.

4. 4

   Cut chicken breasts into 1/2" cubes.

5. 5

   Slice onions lengthwise.

6. 6

   Chop chiles, tomato and tomatillos.

7. 7

   Add oil to heavy, preferably cast iron, skillet and brown chicken or veal over high heat.

8. 8

   Remove to large saucepan.

9. 9

   Add onions and garlic to leftover oil and brown until onions are soft.

10. 10

    Add oregano, cumin, and red chile, and cook for two or three minutes.

11. 11

    Transfer from skillet to saucepan with meat.

12. 12

    Add tomato, tomatillos, chiles, and chicken broth.

13. 13

    Bring to a boil and simmer for 3 - 4 hours.

14. 14

    Add water as necessary to maintain the desired consistency.

15. 15

    Add 3 - 4 tbsp cornstarch mixed with water prior to serving to thicken as desired.

16. 16

    If you use the right amount of chiles, this won't be necessary.