1 lb. chicken breast meat trimmed of visible fat, cut into 1-inch pieces
1/3 cup plus 2 tablespoon flour divided
2 medium onions, chopped
2 to 3 cloves garlic, minced or pressed
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
4 to 5 fresh Anaheim chilies roasted, peeled, seeded, deveined and chopped
1 to 2 small fresh sweet red bell peppers, roasted, peeled, seeded and chopped – optional
1 14.5-oz. can chopped tomatoes or 2 large tomatoes peeled and chopped
2 1/2 to 3 cups water
3 to 4 teaspoons chicken base or bouillon
fresh ground black pepper to taste
chile powder to taste – optional
fat free or low fat flour tortillas made without hydrogenated vegetable oil.
1. Toss chicken with 2 tablespoons flour and set aside.
2. Lightly spray a 4 to 6-quart Dutch oven or pan, with cooking spray and preheat on medium for 2 to 3 minutes. Add pork to pan and cook turning often until flour has left a dark golden brown glaze on bottom of pan. The pork will stick to bottom of pan because of flour. This is fine, just pry it gently off pan’s surface. Reduce heat to low and continue to cook pork for an additional 3 to 5 minutes or until moisture from pork starts to lift browned glaze off bottom of pan. Remove pork from pan and set aside.
3. Increase heat to medium and add onions and garlic to pan. Sauté onions until soft and browned from deglazing bottom of pan, about 5 minutes. Add small amounts of water if necessary to aid in the deglazing process and keep onions from drying out. Add salt, cumin and oregano to onions, continuing to sauté until spices are fragrant, 1 to 2 minutes.
4. Add tomatoes and chilies to pan; stir in flour a little at a time, mixing well after each addition. Slowly stir in water and bouillon. Stirring frequently, increase heat to medium-high and bring to boil; return pork to pan and reduce heat to low. Simmer, covered for 35 to 45 minutes.
5. Uncover pan and increase heat to medium. Stirring often, cook Chile Verde at a high simmer until sauce is thickened, 15 to 20 minutes. Serve hot with warm *flour tortillas.