A warm, hearty stew that will leave you full and satisfied. If fresh roasted chiles are not available, you can use canned. Omit the sugar for a low-carb version.
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours, 15 minutes
Ingredients:
- 1 1/2 pounds chicken or pork boneless and diced to cubes
- 2 cups chicken broth
- 1 cup green chile sauce*
- 2 cups tomatillos, husks removed and coarsely chopped
- 2 roasted green chiles, seeded and diced (Anaheim or Poblano work well)
- 4 cloves of garlic, peeled and diced
- 1 medium onion, peeled and diced
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon sugar*
- 3 tablespoons oil
- 2 cups drinking water
Preparation:
Brown the chicken or pork in a small amount of lard or oil, over high heat.
Place the browned chicken or pork, chile sauce and tomatillos into a crock pot set on low, or a large, covered pot over low heat. Simmer for 2 hours. Add remaining ingredients and simmer for an additional 2 hours. Check every 30 minutes and add water as necessary. Serve hot.
*Chile Sauce
Roast 2 lbs of fresh green chiles on a grill or under the broiler until the skin is blackened and bubbly. Let them cool, peel the skin off and scrape out the seeds. Cut the stem off and discard with the seeds and skin. Puree or blend the chiles with 1/2 cup water, a tablespoon of vinegar and salt to taste (I usually use about a teaspoon) until smooth.
