 |
|
01-24-2019, 05:31 PM
|
#1
|
Master Chef
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,044
|
Chicken Green Chile Stew
I just saw where K-girl had asked for this recipe. What got this on my mind was ordering it at a restaurant recently. Most New Mexican restaurants here will offer a chicken green chile stew....but try to find a recipe for it in a cookbook!
So here is my version of this delicious stew/soup.
2T. olive oil
1 large onion, diced
1 can whole corn
1 can creamed corn
4 cloves garlic
1 T. coriander
1 1/2 t. cumin
1/4 t. paprika
1/4 t salt
1/4 t, black pepper
16 oz. green chile sauce
4 C. chicken stock
1 lime, juiced
3 to 4 cups pulled chicken
4 cups cooked diced potatoes with cooking water
Heat oil, add onion and corn. Add garlic and spices. Add chile sauce ( or add chopped green chiles) chicken stock, cooked potatoes, lime juice and chicken
This is how I wrote the recipe. Use your imagination for how long between the addition of the ingredients!
__________________
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
|
|
|
01-24-2019, 06:31 PM
|
#2
|
Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 12,855
|
This sounds just delicious Beth. I'll be trying it soon. Thanks.
__________________
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
|
|
|
01-24-2019, 07:12 PM
|
#3
|
Executive Chef
Join Date: Feb 2011
Location: Florida
Posts: 3,836
|
Craig makes this and it's delish. He makes it, then divides it and puts in hominy (posole) for me and potatoes for him. Hopefully, he'll post his version.
|
|
|
01-24-2019, 07:30 PM
|
#4
|
Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 21,964
|
Sounds good, Beth. I make this, too, although I usually use three kinds of peppers that we grow, instead of green sauce: poblanos, Anaheims and jalapeños. I don't put in a starch, either. Potatoes or hominy sound like good additions. If I put in hominy, though, in my understanding, it becomes posole verde.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
|
|
|
01-24-2019, 07:47 PM
|
#5
|
Master Chef
Join Date: Jun 2012
Location: California
Posts: 9,107
|
Mmmmm.....sounds like my kind of stew. Thank you for sharing, Beth!
__________________
Grandchildren fill the space in your heart you never knew was empty.
|
|
|
01-25-2019, 05:52 AM
|
#6
|
Sous Chef
Join Date: Dec 2007
Location: Austin, TX.
Posts: 649
|
I want this!
Could you be more specific for,
16 oz. Green Chili Sauce?
Dang, round here, there is a whole grocery store shelf of green sauce!
everything from enchilada sauce, to Herdez Green Chili Salsa, whitch I think, is mostly Tomatillos.
Eric, Austin Tx.
|
|
|
01-25-2019, 06:05 AM
|
#7
|
Master Chef
Join Date: Jan 2011
Posts: 6,042
|
My green chili sauce is made with poblanos (Hatch if available), onion, garlic, tomatillos, freshly toasted, ground cumin, chicken or pork stock, cilantro, S&P. I've never made green chili stew with chicken, as I prefer boneless Country Style pork ribs, but I do use this sauce for chicken enchiladas. All veges get roasted for the sauce.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
|
|
|
01-25-2019, 08:02 AM
|
#8
|
Master Chef
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,044
|
Traditionally green chile stew is made with pork in these parts (Northern New Mexico). But for local benefits, street fairs, fundraisers, etc, you will always find frito pies and chicken green chile stew.
Here is the recipe I use to can my green chile sauce, AKA enchilada sauce.
Green Chile Enchilada Sauce – Bountiful Baskets Blog
This year I canned over 50 pints of this green chile sauce. I put a pint into every soup I make.
You can purchase this sauce in stores around here. Eric, I will look to see what company sells it. I don't see Herdez products here.
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
|
|
|
01-25-2019, 08:07 AM
|
#9
|
Master Chef
Join Date: Jan 2011
Posts: 6,042
|
Quote:
Originally Posted by CraigC
My green chili sauce is made with poblanos (Hatch if available), onion, garlic, tomatillos, freshly toasted, ground cumin, chicken or pork stock, cilantro, S&P. I've never made green chili stew with chicken, as I prefer boneless Country Style pork ribs, but I do use this sauce for chicken enchiladas. All veges get roasted for the sauce.
|
When I use this for enchiladas, I "fry" the sauce in Manteca and if needed add Masa to thicken.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
|
|
|
01-25-2019, 08:25 AM
|
#10
|
Master Chef
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,044
|
Quote:
Originally Posted by CraigC
When I use this for enchiladas, I "fry" the sauce in Manteca and if needed add Masa to thicken.
|
Lard is good!
__________________
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
|
|
|
 |
|
Thread Tools |
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Latest Forum Topics |
|
|
|
|
|
|
|
|
» Discuss Cooking on Facebook |
|
» Recent Recipe Discussions |
|
|
|
|
|
|
|
|
|
|
|
|
|