Chicken Chili Verde

1	dry chipotle chile, (optional)
1	tablespoon dry oregano
8	skinned & boned chicken thighs
1	4 ounce can diced green chilis
1	cup chicken broth
1/2	cup cilantro, (more if you really like it)
1	teaspoon ground cumin
2	tablespoons lime juice
	sugar, (as needed)
1	pound tomatillos, fresh, peeled, quartered
3	cloves minced garlic
1	chopped onion

Dump everything except cilantro, lime juice and sugar in a large
saucepan.  Bring to a boil and simmer gently for 40 minutes or until
chicken is very tender and sauce is reduced (adding cilantro about 15
minutes before done).  Add lime juice, taste and add sugar if sauce is
too tart.  Serve over rice or in burritos.  

Amount Per Serving
Calories  292        Calories from Fat  107
Percent Total Calories From:
Fat   37%        Protein   38%        Carb.  25%

Nutrient		Amount per		% Daily
            		Serving		Value
Total Fat		 12	g	18%
Saturated Fat		  3	g	15%
Cholesterol		 90	mg	30%
Sodium		        466	mg	19%
Total Carbohydrate	 19	g	 6%
  Dietary Fiber		  2	g	 7%
  Sugars		  0	g
Protein		         28	g

Vitamin A    74%
Vitamin C   170%
Calcium       0%
Iron         18%

From: mardi@nospam.wco.com (Mardi Wetmore)
Newsgroups: rec.food.cooking
Date: Fri, 24 Jan 1997 01:47:44 GMT