Ingredients
1 whole chicken, boiled and deboned, broth reserved
salt and pepper
4 stalks celery
2 onions quartered and separated
3 tablespoons olive oil
1# of tomatillos, husked and quartered
2 jalapenos
3 cloves of garlic
1/2 bunch of cilantro, few sprigs reserved
5 cups of reserved chicken broth
2 tablespoons chili powder
2 tablespoon cumin
2 tablespoons Mexican oregano
1 -2 4oz. can of HATCH diced green chilies
1 cinnamon stick
6 medium potatoes, peeled and cut into chunks
1/2 bag of baby carrots
12 oz bag frozen corn
Lime and few sprigs cilantro for garnish
Tortillas for serving
Preparation
Boil chicken with celery, 1 of the quartered onions and salt and pepper until done. Debone and set aside along with broth. While chicken is cooking, place quartered tomatillos, jalapeños, garlic and cilantro in food processor and process until coarse. Meanwhile, heat olive oil in a large pot. Add deboned chicken and heat through. Add the tomatillo mixture and saute 2-3 minutes. Add chicken broth, chili powder, cumin, oregano, can of green chilies (use 2 cans if you are not afraid of heat) and cinnamon stick. Simmer for 30 minutes. Remove the cinnamon stick, add the potatoes and carrots and cook until tender, about 20 minutes. Add the corn and heat through. Garnish with a squeeze of lime and cilantro and serve with tortillas.
