Green Chile-Chicken Stew

Green Chile-Chicken Stew
Photo by Jim Henkens

Ingredients

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

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
    • 6 tablespoons (1 1/2 ounces) shredded reduced-fat sharp cheddar cheese
    • 8 cups water
    • 1/4 teaspoon ground cumin
    • 1/2 teaspoon garlic salt
    • +12 other ingredients


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