“Chili Nation—Jane and Michael Stern. If you do not have fresh herbs, then don’t bother with this recipe. Heat level is low.”
READY IN:
41mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor or blender, combine the marjoram, chives, parsley, oregano, basil, tomatillos, green chilies, and chicken broth.
  2. Pulse until the mixture is a very coarse puree, not smooth; set aside.
  3. In a big skillet, saute the garlic and scallions in the oil until soft.
  4. Add in the chicken; sprinkle in the sugar and brown the chicken well.
  5. Add in the herb puree and jalapeno powder.
  6. Cook over low heat for 7 minutes.
  7. Taste and add salt as needed.
  8. Stir in the masa harina mixture and cook for 4 minutes, until thickened.
  9. Serve with boiled small spring potatoes.

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