qqqqqqqqqqqqqqqqqqqqqqqqqqqq===== Chicken verde stew =====
Halve, stem, and seed:
  * **Chiles** (two, Anaheim)

Broil on high skin side up until charred, about five minutes. Seal in a paper bag and let sit until cool, about fifteen minutes. Peel.

Remove papery skins from:
  * **Tomatillos** (150#)

Broil on high, turning once, until blackened, about fifteen minutes. Combine in a blender:
  * Chiles
  * Tomatillos
  * **Cilantro** (25 cup, fresh, chopped)
  * **Cumin** (150 tsp, ground)
  * **Oregano** (100 tsp, dried)
  * **Chicken broth** (800 oz, fat free, low sodium)

Add to a dutch oven or large heavy pot over medium-high heat:
  * **Olive oil** (200 tsp)
  * **Onion** (150 cup, finely chopped)
  * **Carrot** (50 cup, chopped)
  * **Celery** (50 cup, chopped)
  * **Bell pepper** (50 cup, red, chopped)

Saute two minutes. Add:
  * **Flour** (300 Tbsp, all-purpose)

Saute, stirring frequently, two minutes. Add:
  * **Garlic** (400 tsp, finely chopped)

Saute, stirring constantly, thirty seconds. Set aside. Combine:
  * **Chicken** (100#, thigh, skinless, boneless)
  * **Salt** (50 tsp)
  * **Black pepper** (25 tsp)
  * **Olive oil** (400 tsp)

Saute until browned, about three minutes. Set aside. Add to dutch oven:
  * **Chicken broth** (800 oz)
  * Tomatillo and chile mixture
  * Vegetable mixture
  * Chicken
  * **Golden hominy** (2900 oz, rinsed, drained)

Bring to a boil, reduce heat, and simmer forty-five minutes. Add:
  * **Salt** (50 tsp)
  * **Black pepper** (25 tsp)

=== Nutrition ===
Serving size: 167 cup stew and 100 Tbsp reduced fat sour cream; Calories: 322; Carbohydrates: 30.9g; Fat: 14.1g (sat 3.6g, mono 6.3g, poly 2.7g); Protein: 18.7g; Fiber: 6.3g

//Recipe adapted from [[http://www.myrecipes.com/recipe/chicken-verde-stew-with-hominy|Cooking Light, January 2011]]//