Green Chile-Chicken Stew

Name: Green Chile-Chicken Stew
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 10
Cuisine: Global
Ingredients: 2 whole bay leaves; 1 Tbsp whole black peppercorns; 850 grams cans each) white beans, drained; 3 Tbsps canola oil; 1 kilograms chicken , cut into 8 pieces; 4 Anaheim or New Mexico green chiles, halved, stemmed, and seeded; 454 grams package frozen corn, defrosted and drained; 2 Tbsps minced garlic; 2 green bell peppers, halved, stemmed, and seeded; 1 Tbsp ground coriander; 1 Tbsp ground cumin; 10 servings Lime wedges, chopped cilantro, and tortilla chips; 5 teaspoons salt; 4 serrano chiles, halved, stemmed, and seeded; 794 grams can whole tomatillos, drained and roughly chopped; 2 larges yellow onions, chopped; 680 grams cans each) posole or hominy, drained

Green Chile-Chicken Stew might be just the main course you are searching for. This gluten free and dairy free recipe serves 10. One portion of this dish contains roughly 35g of protein, 26g of fat, and It can be enjoyed any time, but it is especially good for Autumn. If you have garlic, bell peppers, posole, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Put chicken in a large pot with bay leaves, peppercorns, and 2 tsp. salt.

Ingredients you will need

Peppercorns

Bay Leaves

Whole Chicken

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Whole Chicken

Water

Remove chicken from pot and let cool.

Ingredients you will need

Whole Chicken

Equipment you will use

Pot

Pour broth through a strainer and reserve; discard spices. When broth is cooled, skim off as much fat as you can.

Ingredients you will need

Spices

Broth

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Sieve

Preheat oven to 40

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Oven

Spread corn in a baking pan and roast until it begins to turn bronze, 15 to 20 minutes.

Ingredients you will need

Spread

Corn

Equipment you will use

Baking Pan

Remove from oven and let cool.

Equipment you will use

Oven

Reset oven heat to broil. Arrange peppers and chiles, cut side down, in 2 baking pans and broil 4 to 5 inches from the heat until skins are black, 5 to 8 minutes (remove each as it blackens).

Ingredients you will need

Peppers

Chili Pepper

Equipment you will use

Baking Pan

Oven

Let cool, then peel and coarsely chop.

Heat canola oil in a large pot over medium-high heat.

Ingredients you will need

Canola Oil

Equipment you will use

Pot

Add onions, garlic, spices, and remaining 3 tsp. salt and cook, stirring, until onions are translucent, 4 minutes.

Ingredients you will need

Garlic

Onion

Spices

Salt

Add peppers, chiles, and corn and cook 3 minutes.

Ingredients you will need

Peppers

Chili Pepper

Corn

Add posole, beans, tomatillos, and 7 cups of reserved cooking broth; freeze remaining broth for later use. Bring stew to a boil, then reduce heat to a simmer and cook 10 minutes.

Ingredients you will need

Tomatillos

Beans

Broth

Stew

When chicken is cool enough to handle, remove skin and discard. Use 2 forks to shred meat off bone.

Ingredients you will need

Meat

Bone

Add meat to pot and simmer until chicken is warmed through, about 10 minutes.

Ingredients you will need

Meat

Equipment you will use

Pot

Serve topped with lime wedges, cilantro leaves, and tortilla chips.

Ingredients you will need

Fresh Cilantro

Tortilla Chips

Lime Wedge

Equipment

Ingredients

Servings:

whole bay leaves 1Tbsp

whole black peppercorns 850grams

cans each) white beans, drained 3Tbsps

canola oil 1kilograms

chicken , cut into 8 pieces 4

Anaheim or New Mexico green chiles, halved, stemmed, and seeded 454grams

package frozen corn, defrosted and drained 2Tbsps

minced garlic 2

green bell peppers, halved, stemmed, and seeded 1Tbsp

ground coriander 1Tbsp

ground cumin 10servings

Lime wedges, chopped cilantro, and tortilla chips 5teaspoons

salt 4

serrano chiles, halved, stemmed, and seeded 794grams

can whole tomatillos, drained and roughly chopped 2larges

yellow onions, chopped 680grams

cans each) posole or hominy, drained

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Castellroig Cava Brut. It has 4.4 out of 5 stars and a bottle costs about 15 dollars.