15 years ago we made Santa Fe, NM our second home. We have now been here for over 6 months and its safe to say we are making it our number one home! We are nicely snuggled into our little adobe casita, at 7,000 feet elevation, with blue skies, snow capped mountains, gorgeous sunsets and night time stars that are incomparable.
Also incomparable are the New Mexico roasted green chile peppers! The scent of outdoor chile roasters in the fall is a unique New Mexican experience. The goal is to buy enough to freeze and enjoy all winter in warm soups and stews. A mix of mild, medium and hot is the way to go!
Every restaurant and New Mexican cook has their own version of Green Chile Stew. Some use pork, some chicken, and some lamb. There are even yummy vegetarian versions!
My favorite is to get a nice French Hen from the Farmers Market on Saturday morning, and cook it up on Sunday. The hens are typically 4-5#, which works great for the stew.
I've made several pots of this stew over the years and this is the best to date!
Ingredients:
4-5# Organic chicken
1 large yellow onion
4-5 medium carrots sliced round
1 1/2 tbsp. chopped garlic
2 tbsp. green chile powder
1 1/2 tsp ground cumin powder
3 tsp jar chicken bouillon concentrate
1 bag small red potatoes washed and quartered
1 1/2 cups Roasted green chiles (mix of mild and medium) peeled, seeded and chopped (or more to taste)
Salt
Pepper
Slurry:
1/2 cup flour dissolved in 1 cup measure with water
Garnish:
Cilantro chopped
Chopped green onion
Toasted garlic bread
Cook chicken in large pot with 6-7 cups cold water (breasts may be above the water), garlic and onion. Cook for about 1 hour until meat is done, juices run clear. Remove from broth to cutting board to cool. Pull meat apart to cool faster. Shred meat into bite sized pieces and add back to broth. Add chopped green chiles. You may do this part ahead of time, refrigerate and use later.
Add sliced carrots, quartered potatoes (all bite sized), green chile powder, cumin powder, bouillon, salt and pepper to taste.
Bring to boil then simmer until potatoes and carrots are tender. Taste, add salt if needed.
Stir in slurry and cook until somewhat thickened.
Serve in bowls with cilantro and green onions. Toasted garlic bread is great with the stew!
Enjoy!