Green Chile-Chicken Stew

Green Chile-Chicken Stew
Photo by Jim Henkens

Ingredients

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

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
    • 2 bay leaves
    • 1/4 teaspoon ground cumin
    • 1/2 teaspoon garlic salt
    • 1/2 cup evaporated fat-free milk
    • +12 other ingredients


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