Green Chile-Chicken Stew

Green Chile-Chicken Stew
Photo by Jim Henkens

Ingredients

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

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...

View full recipe at My Recipes

Comments

Variations on Green Chile-Chicken Stew

  • Green Chile-Chicken Stew
    • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
    • 1/2 teaspoon salt
    • 2 teaspoons paprika
    • 2 (6-ounce) skinned chicken breast halves
    • +12 other ingredients


Best Wine Deals

See More Deals





Snooth Media Network