Green Chile-Chicken Stew

Green Chile-Chicken Stew
Photo by Jim Henkens

Ingredients

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

View full recipe at My Recipes

Comments

Variations on Green Chile-Chicken Stew

  • Green Chile-Chicken Stew
    • 1 1/2 cups chopped onion (about 1 large)
    • 6 tablespoons (1 1/2 ounces) shredded reduced-fat sharp cheddar cheese
    • 1/2 teaspoon black pepper
    • +13 other ingredients


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