Saturday, April 16, 2011

Green Chile Stew

Over at A Butch In The Kitchen, she had posted a recipe for White Turkey Chili that looks so yummy. I posted in a comment that I had made Green Chili Stew and she wanted my recipe so here it is.

Green Chile Stew

4 pounds chicken

1 teaspoon ground cumin

1 teaspoon dried thyme

1 teaspoon dried marjoram

1 tablespoon dried basil

4 ounces Hatch green chile peppers,roasted chopped

1 onion, chopped

2 cloves garlic, minced

5 carrots, chopped

5 stalks celery, chopped

1 (14.5 ounce) can stewed tomatoes (optional)

3 potatoes, peeled and cubed

corn starch
salt and pepper to taste


1.Put the chicken in a large pot over medium heat and add water to cover.  Bring to a boil, reduce heat to medium low and simmer until chicken is done. Remove the chicken from the pot and allow it to cool.  Chop the chicken meat into bite-size pieces.

2.Return the chicken to the pot and add the green chile peppers, spices, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the some corn starch with some water and add to the soup, stirring well to thicken stew. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.

If Hatch green chilies are hard to find where you are Trader Joe's sells them canned in 4oz cans. Also the flavor of the stew changes if another pepper is used. Hatch is a very unique pepper from New Mexico. I was lucky enough that last year a local store had a supply of fresh Hatch come in, I spent about $40 on pepper. Then spent two days roasting and freezing them. I think I need to  make green chile hamburgers.

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