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Tomatillo Chili

1 whole chicken
3 cloves crushed garlic
1 large yellow onion-chopped
1 tblsp chopped fresh rosemary
2 or 3 poblano peppers-roasted, pealed, and seeded
4 cups cooked white navy beans
2 lbs tomatillos (husk tomatoes) dehusked and diced
1 or 2 chayote squash pitted and diced
5 nopales (cactus leaves) diced or juliened
1 cup chopped cilantro
1 shot tequilla (optional, but recomended)

Place the chicken in a large stock pot with onion, garlic, salt
and pepper to taste. Cover with water and bring to a boil, reduce
heat, allow to simmer for 1 hour, adding more water if neccesary.
Remove chicken from stock and place on cutting board to cool.
Strain stock, replace vegetables in pan and reserve stock to one
side.

Debone chicken, add meat to pot. Add pablanos, beans, tomatillos,
squash, and napales. Add enough of the reserved stock to cover,
bring to a boil, reduce heat and simmer at least 1 hour, stirring
occasionally and adding more stock if needed. 15 minutes before
serving, stir in the cilantro and tequilla.

Substitutions:

For the tomatillos you can substitute an equal amount of green
tomatoes.

For the napales you can use two cups of fresh green beans, the
flavor and texture is almost identical

For the chayote squash, 4 or 5 green apples and the juice of 1
lime, for this recipe it will work, but not for most.

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