New Mexican Green Chile Stew

A versatile & flexible stew, intoxicatingly flavored with roasted, chopped green chiles. It can be vegetarian but, traditionally, meat is added – chunks of pork shoulder or butt, stew beef, or chicken. This recipe takes the fast road by using chunks of boneless skinless chicken thigh, though you could poach bone-in chicken breasts or thighs in water, then shred the meat & use the chicken broth in the stew.
As for vegetables, beside chiles, there are always potatoes in Green Chile Stew … but from there the ingredients vary. You can add whatever you have on hand that needs to be used up … sliced carrots, celery, zucchini, or mushrooms, corn kernels or hominy, chopped tomatoes (fresh, peeled & seeded, or canned, with juice) or tomato paste.
With some good bread & a leafy green salad, this stew makes a complete, satisfying meal for lunch or dinner. It’s a dish you never have to angst over since it always turns out perfectly and is always delicious … especially the next day, if there’s any left over.

Heat the oil in a 6-quart pot over high heat. Add the onions, lower the heat to medium,  and sauté until translucent, about 4 minutes. Add the garlic and sauté for another minute.

Add the broth, then the potatoes. Stir in the chicken, canned tomatoes (if using), salt, oregano, and cumin.

Bring the stew to a boil, then cover the pot and reduce heat to a simmer. Cook, stirring occasionally, for about 45 minutes, until the potatoes are nearly tender.

Add the mushrooms & green chiles, and simmer for another 15-20 minutes. Then taste and adjust seasonings, if necessary.



To serve: ladle the stew into bowls, and pass around chopped cilantro (and parsley, for those who are allergic to cilantro or simply don’t like it). If your guests are wary of the heat, you can also offer sour cream or grated cheese, though these are not traditional toppings.