Very easy! use a real chicken, please. Add extra jalapenos for some kick. Serve with limes, cilantro, and guacamole. Layers of flavor.
Green Chile-Chicken Stew
Though loaded with chiles and peppers, this stew has a gentle heat. For a stronger punch, double the number of chiles. Prep and Cook Time: 2 hours. Notes: This stew is best made up to two days in advance. Reheat in a cast-iron or other heavy-bottomed pot over a low flame on your grill or on a portable burner.
More From Sunset
- Calories: 480
- Calories from fat: 30%
- Protein: 31g
- Fat: 16g
- Saturated fat: 3.7g
- Carbohydrate: 52g
- Fiber: 10g
- Sodium: 1940mg
- Cholesterol: 64mg
- 1 chicken (3 to 4 lbs.), cut into 8 pieces
- 2 whole bay leaves
- 1 tablespoon whole black peppercorns
- 5 teaspoons salt
- 1 package (1 lb.) frozen corn, defrosted and drained
- 2 green bell peppers, halved, stemmed, and seeded
- 4 Anaheim or New Mexico green chiles, halved, stemmed, and seeded
- 4 serrano chiles, halved, stemmed, and seeded
- 3 tablespoons canola oil
- 2 large yellow onions, chopped
- 2 tablespoons minced garlic
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 cans (12 to 15 oz. each) posole or hominy, drained
- 2 cans (15 oz. each) white beans, drained
- 1 can (28 oz.) whole tomatillos, drained and roughly chopped
- Lime wedges, chopped cilantro, and tortilla chips
- 1. Put chicken in a large pot with bay leaves, peppercorns, and 2 tsp. salt. Add water to cover chicken by 2 inches. Bring to a boil over high heat, then reduce heat to a simmer and cook, adding water as needed to keep chicken covered, until chicken is cooked through, 35 to 45 minutes. Remove chicken from pot and let cool. Pour broth through a strainer and reserve; discard spices. When broth is cooled, skim off as much fat as you can.
- 2. Preheat oven to 400°. Spread corn in a baking pan and roast until it begins to turn bronze, 15 to 20 minutes. Remove from oven and let cool.
- 3. Reset oven heat to broil. Arrange peppers and chiles, cut side down, in 2 baking pans and broil 4 to 5 inches from the heat until skins are black, 5 to 8 minutes (remove each as it blackens). Let cool, then peel and coarsely chop.
- 4. Heat canola oil in a large pot over medium-high heat. Add onions, garlic, spices, and remaining 3 tsp. salt and cook, stirring, until onions are translucent, 4 minutes. Add peppers, chiles, and corn and cook 3 minutes. Add posole, beans, tomatillos, and 7 cups of reserved cooking broth; freeze remaining broth for later use. Bring stew to a boil, then reduce heat to a simmer and cook 10 minutes.
- 5. When chicken is cool enough to handle, remove skin and discard. Use 2 forks to shred meat off bone. Add meat to pot and simmer until chicken is warmed through, about 10 minutes. Serve topped with lime wedges, cilantro leaves, and tortilla chips.
- Note: Nutritional analysis is per serving.
Only you will be able to view, print, and edit this note.Add Note