Howard's Hotter'n' Hell Green Chili

      Yield: 10 Servings

      1 T  oil

      2 lb chicken breasts boneless -

           -or pork,shoulder roast

      2    onions

      2 t  garlic,Minced

      1 t  oregano

      1 t  cumin powder

      2 t  red chili,Ground

      1 T  red chili flakes

      1    tomato

      1 cn tomatillos

      4 lb green chilis

      4 c  wyler's chicken boullion

      3 T  cornstarch

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 tablespoon 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