New Mexico Green Chile Stew
In November, 1992, my friend Christine Hall taught me to
make this. We made it together for some Tibetan monks
who were visiting Albuquerque. Christine got the recipe
from her friend, long-time Albuquerque resident, Joe Sanchez.
I think it was something his family made often. We've modified
it some over the years. The recipe below uses an already-prepared
roasted pork or chicken, but, see the Appendix below for another
how to prepare both the chicken and broth yourself. That's how
Christine and I originally made it.
- 2 to 4 cups roasted chicken and/or pork, cut into bite-sized pieces
(white and/or dark meat)
- 1 quart chicken broth (or more)
- a little oil (olive oil or canola work fine)
- 8 cloves garlic, minced
- 3 medium onions, chopped
- 1/2 to 1 cup roasted, peeled, chopped green chile (frozen is fine).
Adjust according to the hotness of the chile.
- 1 cup (or so) diced potatoes (optional)
- 1 or 2 cups chopped tomatoes (optional)
- 4 cups cooked pinto beans or black beans, rinsed (no bean juice).
If you use canned beans, this is 2 or 3 cans.
- salt and pepper (don't add salt if the chicken broth is salty)
- grated cheddar cheese (optional)
- sour cream (optional)
- At any step below, you can salt and pepper to taste.
Be careful not to over-salt if the chicken broth is already
- Bring the broth to a boil.
- If you are using potatoes, add to the broth.
- Saute the onions and garlic with a little oil in a skillet.
- Add the sauteed onions and thawed green chile to the broth.
- If you are using tomatoes, add to the broth.
- If adding potatoes, boil till potatoes are tender.
- Stir in the beans and chicken. Cook just till it returns to a boil.
- Serve with warm flour tortillas or tortilla chips corn bread and (optional)
grated cheese and sour cream.
- We've found the most inexpensive cuts of pork (e.g. pork butt) roast
nicely and are good in stews.
- It is easy to roast a chicken.
We often roast a couple of chickens and a pork butt in the same big
pan, at the same time.
- And be sure to make broth from the bones and
drippings after you roast your chicken or pork.
- Adjust any of the ingredients to taste. E.g., more beans, more
- If you are making the beans yourself and
the juice in the beans tastes good, use it in place of some of the
broth. (But don't overdo the bean juice.)
Appendix: One way to prepare chicken and broth yourself
Bone 2 lb. chicken and remove skin. As you remove bones,
add them to a covered pot of 1-1/2 quart
boiling water to make broth. Use this broth for the chicken
broth in above recipe. Cut chicken into bite size pieces
and put in a heavy dutch oven or skillet. Sautee the
chicken along with the garlic and onions till the onions
are done. (Probably no need to add any oil.) Be careful
not to overcook the chicken (that will make it tough).
Use this mixture for the chicken, garlic, onions, and oil
in the above recipe.
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