Souper G Chile Stew
Recipe by Gary Bednorz, ('87 BA )

1 pound boneless, skinless chicken
1 1/2 pounds chopped green chile
28 ounces canned whole tomatoes with juice
1 small can spicy tomato sauce
1/2 cup chopped white onion
4 cloves garlic, minced
1/2 teaspoon dried cilantro
1/2 teaspoon crushed Mexican oregano
1/2 teaspoon freshly ground cumin

Put the pieces of chicken into a pot and cover with just enough water. Bring to a boil, then lower to a simmer. After about 25 minutes, check for doneness. The chicken should be cooked but not mushy. Allow the chicken to cool in the broth, if you are not in a hurry. Shred the chicken and put it back in the pot, along with the green chiles, canned tomatoes (in their juice), spicy tomato sauce, and the onion, garlic, cilantro, oregano, and cumin. Bring to a boil and lower to a simmer. Simmer for 15 minutes. Taste for doneness. Enjoy!

Optional: serve with warm tortillas/quesadillas.

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