- 1 T Oil
- 2 lb chicken breasts boneless
- 2 Onions
- 2 t Minced garlic
- 1 t Oregano
- 1 t Cumin powder
- 2 t Ground red chile
- 1 T Red chile flakes
- 1 Tomato
- 1 cn Tomatillos
- 4 lb Green chiles
- 4 c Wyler's chicken boullion
- 3 T Cornstarch
1. Recipe by: garry howard the quality of green chile is directly proportional to the quality of thech preferably use fresh roasted, peeled, and seeded new mexican green chiles.
2. Frozen new mexican chiles under the brand name "bueno" are available in som cut chicken breasts into ½" cubes.
3. Slice onions lengthwise.