Austin Grill's Chili Verde

Directions

1. 1

   5 whole fresh Anaheim chile -- seeded -- peeled 5 whole poblano chilies -- peeled -- seeded 2 tablespoons olive oil 1 cup yellow onion -- di

2. 2

   2 cups chicken breast -- uncooked -- cut in 1/2 inch dice 1 cup cilantro -- loosely packed -- large stems removed salt -- to taste Cut Anahe

3. 3

   In a large skillet, heat the olive oil and saute the onion until translucent

4. 4

   Add the garlic, jalapeno chiles, cumin and oregano, and saute for several minutes

5. 5

   Add the chicken stock and bring to a simmer

6. 6

   Then add the potatoes and cook until just tender

7. 7

   With a slotted spoon, remove 1 cup of potatoes and reserve

8. 8

   Add the diced chicken and pooach gently in the onion- chili- potato mixturer until chicken is cooked through