Brad'S Green Chicken Chili

• 10 Anaheim chiles, (roasted) or two 7 ounce cans of EMBASA Salsa Verde
• 2 pounds white meat chicken
• 2 medium onions, sliced
• 5 whole garlic cloves, crushed
• 2 bay leaves
• 2 tablespoons dried oregano
• 1 28 ounce can of Italian tomatoes puree in food processor (& liquid)
• 5 cups water
• 1/4 cup chicken soup base
• 1/8 lb of bacon
• Salt
• 1/8 cup all-purpose flour

1. Peel and puree the roasted Anaheim chiles with the tomatoes ; set aside.
2. In Dutch oven fry bacon and remove
3. Cook chicken in separate pan or poach to almost cooked through
4. Sweat the onions and garlic in the same bacon Dutch oven , cooking them in the residual bacon fat and some olive oil . Add the cooked chicken ,bay leaves, oregano, tomatoes, and Anaheim chiles. Simmer over low heat for about 15 minutes. Add the water, chicken base, and salt, to taste. Bring to a boil and then cover and simmer for about 1 hour.
5. Slowly add the SIFTED flour in small amounts, until the mixture has reached your desired thickness; do not exceed 1/8 cup flour. Serve in bowls and garnish with fresh cilantro leaves(optional) .

chiles, white meat chicken, onions, garlic, bay leaves, oregano, tomatoes, water, chicken soup base, bacon, salt, flour

Taken from www.epicurious.com/recipes/member/views/brads-green-chicken-chili-1226268 (may not work)