New Mexico Green Chile Chicken Stew

Time to fire things up..............chilies that is Recipe from El Pinto in Albuquerque

2100
New Mexico Green Chile Chicken Stew

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    pound chicken tender or chicken breast meat cut into ¼-inch pieces

  • 2

    cups chicken stock

  • 1

    cup medium sized red potatoes cut into ½-inch cubes

  • 1

    cup Green Chile Sauce (see recipe below or substitute El Pinto Green Chile Sauce)

  • 1

    Tablespoon vegetable oil

  • ¾

    cup whole kernel corn (fresh or frozen)

  • 2

    Tablespoon all purpose flour

  • 2

    teaspoons granulated garlic

  • ¼

    teaspoon salt

  • ¼

    teaspoon pepper

  • 2

    Tablespoons olive oil

  • 1

    pound fresh roasted, peeled and chopped green chile

  • 1

    16 ounces can diced tomatoes

  • 1

    large white or yellow onion sliced

  • 1

    clove minced garlic

  • Salt to taste

Directions

Green Chile Chicken Stew Steal This Recipe® step-by-step Instructions: 1. Heat vegetable oil in a pot. 2. Add flour and make into a roux for the stew base. 3. Wisk in chicken stock so no lumps form. 4. Add chicken, potatoes, garlic and green chile sauce. 5. Bring to a boil. 6. Simmer for 40-45 minutes or until the potatoes are tender and the chicken is cooked. 7. Add corn and bring back to a boil. 8. Season to taste and serve with warm flour tortillas. Green Chile Sauce Steal This Recipe® step-by-step Instructions: 1. Heat oil in a large pan. 2. Add onions and cook until caramelized, about 10 minutes. 3. Add garlic and cook until fragrant, approximately 1-2 minutes. 4. Add green chile and a can of diced tomatoes with juice. 5. Season to taste. 6. Bring to a bubble and then simmer for 10 minutes to let the flavors blend together. 7. Use as a base for enchiladas, green chile stews or to put over cooked meats.


Nutrition

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