Green Chili

• 1 tablespoon vegetable oil
• 2 pounds chicken breasts boneless
• 2 each onions
• 2 teaspoons garlic minced
• 1 teaspoon oregano
• 1 teaspoon cumin
• 2 teaspoons red chili peppers ground
• 1 tablespoon red pepper flakes
• 1 each tomatoes
• 1 can tomatillos
• 4 pounds green chili peppers
• 4 cups chicken broth
• 3 tablespoons cornstarch

1. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat.
2. It is best to do it in two or three small batches.
3. Remove to large saucepan.
4. Add onions and garlic to leftover oil and brown until onions are soft.
5. Add oregano, cumin, and red chili, and cook for two or three minutes.
6. Transfer from skillet to saucepan with chicken.
7. Add tomato, tomatillos, chilis, and chicken broth.
8. Bring to a boil and simmer for 3 to 4 hours.
9. Add water as necessary to maintain the desired consistency.
10. Add 3 to 4 tablespoon cornstarch mixed with water prior to serving to thicken as desired.

vegetable oil, chicken breasts, onions, garlic, oregano, cumin, red chili peppers, red pepper, tomatoes, green chili peppers, chicken broth, cornstarch

Taken from recipeland.com/recipe/v/green-chili-33962 (may not work)