Green Chile-Chicken Stew

Green Chile-Chicken Stew
Photo by Jim Henkens

Ingredients

  • 1 tablespoon whole black peppercorns
  • 4 Anaheim or New Mexico green chiles, halved, stemmed, and seeded
  • 5 teaspoons salt
  • 2 whole bay leaves
  • 1 tablespoon ground cumin
  • Lime wedges, chopped cilantro, and tortilla chips
  • 2 tablespoons minced garlic
  • + 10 more ingredients
    • 1 package (1 lb.) frozen corn, defrosted and drained
    • 2 cans (12 to 15 oz. each) posole or hominy, drained
    • 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 can (28 oz.) whole tomatillos, drained and roughly chopped
    • 1 tablespoon ground coriander
    • 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 (10-ounce) can diced tomatoes and green chiles (such as Ro.Tel), undrained
    • 1/2 teaspoon black pepper
    • +14 other ingredients


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