Green Chile-Chicken Stew

Green Chile-Chicken Stew
Photo by Jim Henkens

Ingredients

  • 3 tablespoons canola oil
  • 1 tablespoon ground coriander
  • 2 cans (15 oz. each) white beans, drained
  • 2 tablespoons minced garlic
  • 1 can (28 oz.) whole tomatillos, drained and roughly chopped
  • 4 Anaheim or New Mexico green chiles, halved, stemmed, and seeded
  • 2 cans (12 to 15 oz. each) posole or hominy, drained
  • + 10 more ingredients
    • 1 tablespoon whole black peppercorns
    • 1 package (1 lb.) frozen corn, defrosted and drained
    • 1 tablespoon ground cumin
    • Lime wedges, chopped cilantro, and tortilla chips
    • 2 whole bay leaves
    • 1 chicken (3 to 4 lbs.), cut into 8 pieces
    • 2 green bell peppers, halved, stemmed, and seeded
    • 5 teaspoons salt
    • 2 large yellow onions, chopped
    • 4 serrano chiles, halved, stemmed, and seeded

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 chi...

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Comments

Variations on Green Chile-Chicken Stew

  • Green Chile-Chicken Stew
    • 4 cups (1/2-inch) cubed red potato (about 1 1/2 pounds)
    • 1/4 teaspoon ground cumin
    • 2 bay leaves
    • 1 1/2 cups chopped onion (about 1 large)
    • +12 other ingredients


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