New Mexico Green Chile Chicken Stew

By Pattywak

Time to fire things up..............chilies that is

Recipe from El Pinto in Albuquerque

Ingredients

• 1/2 pound chicken tender or chicken breast meat cut into 1/4-inch pieces
• 2 cups chicken stock
• 1 cup medium sized red potatoes cut into 1/2-inch cubes
• 1 cup Green Chile Sauce (see recipe below or substitute El Pinto Green Chile Sauce)
• 1 Tablespoon vegetable oil
• 3/4 cup whole kernel corn (fresh or frozen)
• 2 Tablespoon all purpose flour
• 2 teaspoons granulated garlic
• 1/4 teaspoon salt
• 1/4 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

Details

Servings 4
Adapted from today.msnbc.msn.com

Preparation

Step 1

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.