Categories: Chili, Ground Beef, Main Dish

Ingredients

• 2 tablespoons chopped fresh marjoram
• 1/4 cup snipped fresh chives
• 1/2 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh oregano
• 1/4 cup chopped fresh basil
• 1 cup canned tomatillo
• 1 (4 1/2 ounce) can mild green chilies
• 3/4 cup chicken broth
• 3 garlic cloves, minced
• 1/3 cup chopped scallion
• 2 tablespoons vegetable oil
• 2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1/2 tablespoon sugar
• 1/4 teaspoon green jalapeno powder (penderys.com)
• salt, to taste
• 1 tablespoon masa harina (dissolved in 1/4 c. water)
• boiled small spring potato

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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