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.
3 Tbl. vegetable or olive oil
1 ½ - 2 cups chopped onion (1 medium-large onion)
1 Tbl. minced garlic (4-6 cloves)
8 cups chicken broth (less, if you want a thicker stew)
1 ½ lbs. boneless skinless chicken thighs or tenders, cut into 1-inch chunks
1 lb. red or white potatoes, cut into ½ - ¾ -inch cubes (about 4 – 6 medium)
1 15-oz. can diced tomatoes, with juice (optional)
1 tsp. salt, or to taste
1 ½ tsp. dried oregano
1 tsp. ground cumin
2 cups cleaned & thickly sliced mushrooms (about 6 oz.)
2-3 cups roasted, peeled, chopped green chiles, seeds & membranes
removed (about 16-25)
[NB: if not available, substitute frozen chopped chiles, green chile sauce from a jar,
or canned whole chiles that have been coarsely chopped. Chiles come in
degrees of heat, from mild to hot: choose accordingly.]
½ cup chopped cilantro and/or parsley leaves (garnish)
1 cup sour cream (additional optional garnish)
1 cup grated Monterey Jack cheese (additional optional garnish)
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.
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