Jess's Green Chile Stew
My spin on the traditional New Mexico Green Chile Stew. Spicy comfort food at it's best!
Ingredients
- 1-2 tbsp Coconut Oil Or other high-heat oil
- 2 whole Chicken Breasts About 2 pounds
- 2-4 cloves Garlic Minced
- 1 whole Onion Diced
- 6-8 cups Broth or water *See Notes
- 6 oz Mexican Beer I used half a Pacifico then enjoyed the other half while I cooked!
- 1/2 tsp Dried Oregano
- 1/2 tsp Cumin
- 3 Bay Leaves
- 1/2 cup Hatch Green Chiles Chopped
- 1 1/2 cups Carrots Chopped
- 1 1/2 cups Celery Chopped
- 1 1/2 cups Potatoes Chopped
Instructions
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Heat oil in a large heavy-bottomed stock over medium-high heat.
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Place chicken breasts, garlic and onions in pot.
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Cook 3-5 minutes, stirring garlic and onions occasionally, until chicken is browned on one side.
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Using tongs, flip the chicken and cook another 3-5 minutes until browned, stirring the garlic and onions occasionally.
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Add 6 cups broth, beer, oregano, cumin and bay leaves and bring to a boil.
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Reduce heat to low and simmer 1 hour, covered.
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Add the Hatch green chiles to the pot and simmer another 30 minutes to allow flavors to blend.
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Taste test your broth at this point and decide if you need to add any more chiles to make it more spicy.
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Add carrots, celery and potatoes to the pot and simmer another 20 minutes until veggies are tender.
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Remove chicken from the pot and place on a plate or cutting board. Using two forks, shred the chicken into chunks then add back to the pot.
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Season with salt and pepper, if desired.
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Serve hot with some delicious cornbread!
Recipe Notes
* I originally used Better Than Bouillon (which tastes amazing) but it does have added soy, so for a soy-free, less-processed seasoning blend use:
2 tsp ground oregano (2 Tbsp dried leaves)
2 tsp ground cumin
1 tsp Lawry's Seasoned Salt
1 tsp salt
1 tsp garlic and herb seasoning blend or homemade Spike copycat seasoning