2 cups diced Hatch green chiles, hot, medium, mild or a mixture, freezer section, NM grocery stores
2 14 ounce cans diced tomatoes with juice
Salt and pepper to taste
Instructions
Mix chicken, onions, garlic, broth, and sherry in a large heavy
stockpot. Bring to a simmer over medium heat, cover, turn
down a bit and cook for 1 hour. While the chicken is stewing
mix tomatoes and chiles and allow flavors to mingle.
When chicken is cooked through remove it from the pan,
remove bones and skin, and coarsely chop the chicken. Add
chicken back to the pot and add the tomato and chile mixture.
Cook over medium for another 30 to 60 minutes. Tastes better
the longer it cooks. Tastes even better the next day. Adjust seasoning with salt and
pepper to taste.
Serve in bowls with shredded jack cheese. Serve with flour
tortillas, avocado slices, and cilantro. Alternatively serve over
rice with diced avocado, cilantro, and jack cheese for garnish.
Regarding chile- the frozen Hatch chiles are varably hot. I
used 1/2 mild and 1/2 medium and it was quite hot. You can
use all mild and adjust heat level by adding diced jalapenos. If
you can't find Hatch chiles use 4 or 5 cans of Rotel Chile and
tomatoes and leave out the diced canned tomatoes. I would
use 1 can hot Rotel and 3 cans of mild. If all you can find are the mild canned diced
green chiles use 8 to 12 ounces and use jalapeños for the heat.
Originally Submitted
1/27/2014
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