Grilled Chicken With Chile Verde Sauce

Ingredients

• 3 chicken breast fillets, pounded thin
• 3 tablespoons tequila
• 1 lime, juice of
• 2 tablespoons chopped cilantro
• 6 garlic cloves, minced

Chile Verde Sauce

• 2 tablespoons lard or oil
• 1 onion, coarsely chopped
• 1/2 lb tomatillo, outer husks removed, and chopped
• 4 fresh poblano chiles, seeded and chopped
• 6 fresh anaheim chilies, seeded and chopped
• 2 fresh jalapeno chilies, seeded and chopped
• 1 cup chopped fresh cilantro
• 1 (14 ounce) can chicken broth

Directions

1. 1

   Marinate the chicken with the ingredients for chicken for at least 1.

2. 2

   hour.

3. 3

   To prepare sauce, saute onions in lard until softened. Add remaining sauce ingredients and simmer until peppers are tender. Allow mixture to cool and puree in batches in a food processor. If necessary, add water to yield 1 quart total. Set aside.

4. 4

   Grill chicken over hot coals until cooked through. Serve with warmed sauce spooned over. Freeze any remaining sauce (it's good for chicken again, or also enchiladas, etc.).