#de pollo

SAUCE: 2 Medium onions 3 Cloves of garlic, minced 2 Tablespoons virgin-olive oil 3 28 ounce cans of tomato sauce 2 Quarts. of chicken broth (use the de-fatted* broth from chickens) 2 Teaspoons oregano leaves 1/2 Teaspoon ground cumin 1/4 Cup chili powder 1/4 Cup cornstarch (may slowly be increased to obtain a fairly thick consistency) 1 Teaspoon salt 1 Teaspoon fresh ground pepper 2 Tablespoons of fresh lime or lemon juice * To de-fat the chicken broth place it in the freezer until the fat coagulates on top of the broth, then you throw away the fat. 1. Sauté onions, garlic in oil until soft 2. Add all ingredients, except cornstarch, and simmer for 25 minutes. Add cornstarch (mix well in water before adding to sauce) to the sauce and simmer until a thick consistency. FILLING: 1 Whole chicken 1 Large onion, diced 3 Large stalks of celery with leaves, diced 2 Carrots diced 1 Large can of diced green chilies 1. Cut up chicken into separate pieces (legs, thighs, wings) 2. Simmer all ingredients in 64 ounces of water, until chicken is tender, allow to cool off and remove bones and skin. Shred or dice chicken and set aside for filling