Green Chile Chicken Stew
Many agree the best green chiles are grown in the Hatch Valley in southern New Mexico, so it’s great to make this delicious chicken stew in early fall when they’re are available. (Get a friend to send you some, or order them online.) But you can also make it throughout the year using frozen or canned green chiles. Though pork, beef or lamb are more traditional for green chile stew, this chicken version is a bit lighter, quicker to cook and still packs a punch. It’s not a dish for the faint of heart.
- Serves: 6 persons
- 6large bone-in, skin-on chicken thighs, legs, or a cut-up whole chicken (about 3 pounds)
- Kosher salt and black pepper
- 2tablespoons olive oil or lard
- Flour, for dredging
- 1medium yellow onion, diced
- 3large garlic cloves, minced
- ½teaspoon cumin seeds, toasted and ground
- 1cup chopped roasted New Mexico green chile, fresh or frozen and thawed
- 3cups chicken stock or water
- 2large potatoes, peeled, cut in 1-inch cubes
- 3large carrots, peeled, cut in 2-inch slices
- 3tablespoons cornstarch dissolved in 2 tablespoons cold water (optional)
- Chopped cilantro, for garnish
- Warm flour or corn tortillas, for serving
- Lime wedges, for serving
Step 1Season chicken thighs generously with salt and pepper. Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Dredge chicken in flour and shake off excess. Brown chicken well on both sides, then remove and set aside.
Step 2Add onions to pot, season lightly with salt and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add garlic and cumin, and cook for 1 minute. Then add chopped chiles and chicken stock and bring to a boil.
Step 3Return chicken to pot; reduce heat to a brisk simmer, and cook, covered with lid ajar, for 30 minutes. Add potatoes and carrots and cook for 20 to 25 minutes more, until vegetables are soft but not falling apart.
Step 4Skim fat from surface of sauce. Taste for seasoning and adjust salt. For a thicker sauce, add dissolved cornstarch and stir well. Cook for 1 minute more.
Step 5Serve in deep wide soup plates with plenty of sauce. Sprinkle with chopped cilantro. Serve with warm tortillas and lime wedges.