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| Ingredients: |
4 large onions, sliced
2 cloves garlic, minced or pressed
1/4 cup salad oil
4 large green bell peppers,
stemmed, halved, and seeded
2- 7 oz. cans whole green chilies,
split lengthwise
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1 tablespoon dry oregano leaves
2 - 13 oz. cans tomatillos
6 cups regular strength chicken broth
4 fresh jalapeno chilies,
stemmed, seeded, and chopped
1/2 cup fresh cilantro
2 cups (16 oz.) shredded jalapeno jack cheese
Sour cream |
| Cooking
Instructions: |
In a 6 to 8 quart pan, combine onions, garlic, and oil over medium heat. Cook, stirring often, until onions are very soft and golden (about 30 minutes). Meanwhile, thinly slice bell peppers and green chilies crosswise.
Add oregano, tomatillos, and their liquid, broth, bell peppers, green chilies, and jalapeno chilies to pan. Bring to a boil; reduce hear, cover, and simmer until bell peppers are very tenter, about 15 minutes.
Stir in cilantro. Ladle chili into individual bowls, sprinkle with cheese, and top with a dollop of sour cream. |
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