IP Style Chili Verde (Phase 1-4) serves 4
•4 boneless skinless chicken breasts
•2 tbsp. sea salt
•3 tbsp cumin, 1 tsp onion powder
•1 large green bell pepper, remove the seeds, chop, then puree in blender, add a little water if needed to puree.
•2 small tomatillos, husked and washed, add to green bell pepper and puree in blender
•1 medium tomato, chopped
•2 whole chili Ortega’s, chopped fine
•2 garlic cloves, minced
•1 tbsp olive oil
Grill chickenand cut into cubes.  Place it in a stock pot. Fill the stock pot with water about 3 inches over the meat. Add sea salt, onion powder, cumin, pureed bell pepper, pureed tomatillos, chili Ortega’s, and tomato. Place on low heat. Stir frequently.
Add olive oil to non stick skillet and cook garlic over medium heat. When done, add to the stock pot.
Partially cover and simmer on low for 3 hours.
Stir occasionally.

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