Green Chile-Chicken Stew

Green Chile-Chicken Stew
Photo by Jim Henkens

Ingredients

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

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
    • 4 cups (1/2-inch) cubed red potato (about 1 1/2 pounds)
    • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
    • 1/2 teaspoon salt
    • +13 other ingredients


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