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Ingredients
- Green Chili Sauce:
- 2 Tablespoons olive oil
- 1 pound fresh roasted, peeled, seeded and chopped green chile (Hatch, poblano, Anaheim, etc.)
- 1 (15 oz.) can diced tomatoes
- 1 large white or yellow onion sliced
- 1 clove minced garlic
- Salt to taste
- For the Stew:
- 1/2 pound chicken tenders or chicken breast meat cut into 1/4-inch pieces (personally, I mix thighs with breasts, or use the whole chicken)
- 2 cups chicken stock
- 1 cup medium sized red potatoes cut into 1/2-inch cubes
- 1 cup Green Chile Sauce (ingredients above, recipe follows)
- 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
- Warm flour tortillas, for serving
Details
Servings 2
Adapted from today.msnbc.msn.com
Preparation
Step 1
Make the Green Chili Sauce First:
1. Heat oil in a large pan. Add onions and cook until caramelized, about 10 minutes. Add garlic and cook until fragrant, approximately 1-2 minutes.
2. Add green chile and a can of diced tomatoes with juice, then season to taste.
3. Bring to a boil, then lower the heat and simmer for 10-15 minutes to let the flavors blend together.
May be used as a base for enchiladas, green chile stews or to put over cooked meats.
Stew Preparation:
1. Heat vegetable oil in a pot, then add the flour and make into a roux for the stew base.
2. Whisk in the chicken stock, making sure to avoid all lump.
3. Add the chicken, potatoes, garlic and 1 cup of the green chile sauce.
4. Bring to a boil, then lower the heat and simmer 40-45 minutes or until the potatoes are tender and the chicken is cooked.
5. Add corn and bring back to a simmer, then season to taste and serve with warm flour tortillas.
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