Green Chile Chicken Stew
Green Chile Chicken Stew is a traditional New Mexican dish when the Fall chile harvest comes in. Very flavorful. You can also use pork, beef or other protein substitute. There’s nothing like fresh, roasted green chile. Once harvested and roasted you can either freeze whole to use later, or dry, and either grind to a powder or crush. The crushed chile can be sprinkled as is, or rehydrated to use like fresh chopped chile. When used in a recipe like a soup, stew or sauce, it rehydrates while cooking. Keeping dried crushed red or green chile is like having fresh chile around all year long. That’s what makes this recipe special since it lets you make Green Chile Stew all year long using dry crushed chile.
3 Tablespoons Canola Oil
2-3 Chicken Breasts cut into 1″ pieces (About 1 ½ Pounds)
6 Garlic Cloves Minced
2 Medium Onions, Chopped
6 Medium Potatoes – Peeled & Cubed
8 Cups Low-sodium Chicken Broth
½ Cup (About 1 Oz) Crushed Dried Green Chile
½ Cup Chopped Fresh Cilantro
½ Teaspoon Ground Cumin
½ Teaspoon Dried Mexican Oregano
½ Teaspoon Ground Coriander
½ Teaspoon Freshly Ground Black Pepper
Sea Salt to Taste, once finished
In a large stock pot, add the oil over medium high heat. When it starts to shimmer, add the chicken, garlic and onion. Saute for about 5 to 10 minutes until the onion is translucent. Make sure the chicken doesn’t burn. Add the chicken broth, dried chile, potatoes, cumin, Mexican oregano, ground coriander, and black pepper. Bring to a simmer and cook for about 30 or a bit longer until the chicken is tender. Season with salt to taste. Serve with warm flour or corn tortillas. You can also serve with a Crusty Bread.