Green Chile-Chicken Stew

Green Chile-Chicken Stew
Photo by Jim Henkens

Ingredients

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

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
    • 1/2 cup evaporated fat-free milk
    • 1/2 teaspoon garlic salt
    • 1/4 teaspoon ground cumin
    • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
    • +12 other ingredients


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