Triple HHH (Howard's Hotter'n Hell) Green Chili

(Servings: 10)

Ingredients:
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1 tblsp   Oil
2 lb      Chicken breasts boneless - or Pork Shoulder Roast
2         Onions
2 tsp     Minced garlic
1 tsp     Oregano
1 tsp     Cumin powder
2 tsp     Ground red chili
1 tblsp   Red chili flakes
1         Tomato
1 can     Tomatillos
4 lb      Green chiles
4 cup     Wyler's chicken bouillon
3 tblsp   Cornstarch
Instructions:
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Preferably use fresh roasted, peeled, and seeded New Mexican green
chiles.  Since these are not available in most parts of the country
outside the Southwest, dried, frozen, or canned chiles may be
substituted, in that order of desirability.  Dried chiles are the next
best thing to fresh.  Frozen new Mexican chiles under the brand name
"Bueno" are available in some parts of the country and are good quality. 
Canned chiles are the least desirable but can be used if you are
desperate.  If possible use a mixture of canned and fresh or dried. 
Dried green chiles, and a large assortment of other dried chiles,
spices, and Mexican food ingredients are available through mail order
from Old Southwest Trading Company, P.O.  Box 7545, Albuquerque, NM
87194.  Call 1-800-748-2861 for a catalog.  In August and September they
will ship fresh green chili. 
Cut chicken breasts into 1/2" cubes.  Slice onions lengthwise.  Chop
chiles, tomato and tomatillos.  Add oil to heavy, preferably cast iron,
skillet and brown chicken over high heat.  It is best to do it in two or
three small batches.  Remove to large saucepan.  Add onions and garlic
to leftover oil and brown until onions are soft.  Add oregano, cumin,
and red chili, and cook for two or three minutes.  Transfer from skillet
to saucepan with chicken.  Add tomato, tomatillos, chiles, and chicken
broth.  Bring to a boil and simmer for 3 - 4 hours.  Add water as
necessary to maintain the desired consistency.  Add 3 - 4 tablespoon
cornstarch mixed with water prior to serving to thicken as desired. 
Eat from a bowl accompanied with a warm flour tortilla or use it as a
sauce over chili rellenos, eggs, enchiladas, or just about anything. 
One of my favorite meals is to grill a steak until nice and juicy,
smother with green chili, sprinkle some grated cheese on top and serve
with Mexican rice.