Title: San Antonio Chili Verde
Categories: Chili
Yield: 6 Servings
| 1 | md | Onion, coarsely chopped |
| 1 | cl | Garlic, minced |
| | | 1 TB vegetable oil |
| | | 16 OZ can tomatoes, chopped |
| 3/4 | c | Clear chicken broth |
| | | 1 TB ground cumin |
| 2 | | Chicken breast halves |
| 2 | | Cans whole green chilies, |
| : | - | 4 oz each, rinsed, drained, |
| : | - | and coarsely chopped |
| 3 | TB c | hopped cilantro |
| 2 | TB s | oy Sauce |
Saute onion and garlic in hot oil in large saucepan or Dutch oven until
soft. Stir in the next 3 ingredients. Arrange chicken, skin side down, in
liquid. Cover and simmer for 35 minutes, or until chicken is tender. Remove
pan from heat. Remove chicken and cool. Shred chicken, discarding skin and
bones. Return chicken to pan. Stir in remaining 3 ingredients. Heat to
serving temperature.