Green Chili Chicken Stew
Specific to the American Southwest, Hatch green chilies are harvested and fire-roasted in autumn. This notable pepper, similar to the more common Anaheim chili, hails from the Hatch Valley in southern New Mexico and has an enthusiastic fan base. Frozen and jarred hatch chilies are marketed nationwide in the US. Green chili stew is a favorite dish in the Hatch Valley and throughout New Mexico.
Serve with corn or flour tortillas, or tortilla chips for an added crunch.
Ingredients 16
3 tbsp vegetable oil
1 yellow onion, cut into 1 cm (½ in) cubes
4 garlic cloves, very finely chopped
2 bay leaves
2 tsp ground cumin
1⁄2 tsp dried oregano
950 ml chicken stock
225 g fire-roasted hatch green chilies, cut into 1 cm (½ in) cubes
670 g chicken breasts, boneless, skinless
1 large potato, peeled, cut into 1 cm (½ in) cubes
150 g corn kernels, frozen
80 g cilantro (coriander), roughly chopped
To Serve
2 limes, cut into wedges
240 ml sour cream
flour tortillas, to serve
salt and freshly ground black pepper, to taste
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Method 4
Heat the in a large pot over a medium–high heat. Add the , , , and and stir to combine. Cook for 3–4 minutes until the onion is translucent.
Add the , and and simmer gently for 6–9 minutes until the chicken is cooked through. Rapid cooking of chicken breasts will yield tough and dry meat, so make sure to keep the simmer slow and gentle. Add the 4–5 minutes before the chicken is cooked.
When the is cooked, remove from the pot and leave until cool enough to handle. Using two forks, shred the chicken and return the meat to the pot.
Add the and , then season with salt and freshly ground black pepper. Serve with , and tortillas.
Jenn Louis' tips
If a less spicy dish is preferred, remove the seeds from the chilies before adding to the stew.
