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Green Chile-Chicken Stew





Yields
Makes 10 servings



Total Time
2 hrs

Though loaded with chiles and peppers, this stew has a gentle heat. For a stronger punch, double the number of chiles. Prep and Cook Time: 2 hours. Notes: This stew is best made up to two days in advance. Reheat in a cast-iron or other heavy-bottomed pot over a low flame on your grill or on a portable burner.

Green Chile-Chicken Stew




Jim Henkens
 1 chicken (3 to 4 lbs.), cut into 8 pieces
 2 whole bay leaves
 1 tablespoon whole black peppercorns
 5 teaspoons salt
 1 package (1 lb.) frozen corn, defrosted and drained
 2 green bell peppers, halved, stemmed, and seeded
 4 Anaheim or New Mexico green chiles, halved, stemmed, and seeded
 4 serrano chiles, halved, stemmed, and seeded
 3 tablespoons canola oil
 2 large yellow onions, chopped
 2 tablespoons minced garlic
 1 tablespoon ground cumin
 1 tablespoon ground coriander
 2 cans (12 to 15 oz. each) posole or hominy, drained
 2 cans (15 oz. each) white beans, drained
 1 can (28 oz.) whole tomatillos, drained and roughly chopped
  Lime wedges, chopped cilantro, and tortilla chips
Step 1
1

Put chicken in a large pot with bay leaves, peppercorns, and 2 tsp. salt. 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. Remove chicken from pot and let cool. Pour broth through a strainer and reserve; discard spices. When broth is cooled, skim off as much fat as you can.

Step 2
2

Preheat oven to 400°. Spread corn in a baking pan and roast until it begins to turn bronze, 15 to 20 minutes. Remove from oven and let cool.

Step 3
3

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). Let cool, then peel and coarsely chop.

Step 4
4

Heat canola oil in a large pot over medium-high heat. Add onions, garlic, spices, and remaining 3 tsp. salt and cook, stirring, until onions are translucent, 4 minutes. Add peppers, chiles, and corn and cook 3 minutes. 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.

Step 5
5

When chicken is cool enough to handle, remove skin and discard. Use 2 forks to shred meat off bone. Add meat to pot and simmer until chicken is warmed through, about 10 minutes. Serve topped with lime wedges, cilantro leaves, and tortilla chips.

Step 6
6

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 480Calories from Fat 30
% Daily Value *
Total Fat 16g25%

Saturated Fat 3.7g19%
Cholesterol 64mg22%
Sodium 1940mg81%
Total Carbohydrate 52g18%

Dietary Fiber 10g40%
Protein 31g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.