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Green Chili
Servings :10

1 tb oil
2 lb chicken breasts boneless or pork shoulder roast
2 onions
2 ts minced garlic
1 ts oregano
1 ts cumin powder
2 ts ground red chili
1 tb red chili flakes
1 tomato
1 cn tomatillos
4 lb green chilis
4 c chicken boullion
3 tb 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. Dried green chilis, and a large assortment of other
dried chilis, 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
August and September they will ship fresh green chili.

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 tbsp 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.

Mexican Rice

1/4 c corn oil
1 1/2 c long-grain rice
1 Tb cumin seed
2 Tb chopped garlic
1 medium onion - chopped
1 can chopped tomatoes
3 1/2 c chicken broth

Drain the tomatoes and reserve the liquid. Add chicken broth to
make 3 1/2 cups of liquid. I use Wyler's chicken boullion for the

Put the oil in a frying pan over medium heat. Add the rice. Fry
the rice until it puffs up and turns golden. Add the cumin and stir
for about 30 seconds. Add the onion and garlic and stir for an
additional minute. Add the chopped tomatoes and cook until most of
the remaining juice is cooked away and the mixture becomes thick,
about 2 minutes. Add the chicken broth and bring to a low boil.
Stir once and do not stir again! Lower heat and cook uncovered
until the liquid level is below the top of the rice and holes have
begun to form in the surface of the rice. Cover and cook until the
remaining liquid is absorbed.

Rice cooked this way will come out fluffy and perfect every time,
guaranteed! Serve as a side dish with enchiladas or any Mexican


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