First things first. Have you voted for my cupcake yet? It takes about 20 seconds and I'd love if you'd spare your time to vote!! Please and thank you!In a joking conversation with a coworker last week, we both mentioned that, no matter what our mood, Mexican food and flavors always sounds good. Chilaquiles for breakfast? Yes please! A burrito bowl for lunch? Awesome! Nachos for dinner? Sign me up! Here's the thing though: this conversation took place in our weekly Weight Watchers At-Work meeting. Nachos for dinner is not always a good choice nutrition wise, especially the way I like them (Cheese topped with cheese and then more cheese). So, we sat for a few minutes perusing my Mexican/Latin category here on this little blog of mine. I sent her recipe after recipe, being pleasantly reminded of the dozens of killer recipes I've created over the years. The one that I was excited to re-find was a recipe from a friend of mine, a Green Chile Pork Stew. Being me, I can't even follow a recipe I'd posted years ago, so I adapted it to what we had in the house and a few ingredients Adam picked up at the grocery store. There was no other word to describe this other than "hearty." I usually hate typically "foodie" words like "hearty" but really, it was chicken, potatoes, onions, garlic, and a bit of a roux to hold it all together. I couldn't even finish the bowl I served myself! A topping of low-fat sour cream was delicious, but I think unnecessary.
Hearty Green Chile Chicken Stew
Prep Time: 15 minutes
Cook Time: 45-60 minutes
Keywords: simmer soup/stew entree chicken green chile Mexican Southwest
Ingredients (Serves 10)
- 2 pounds chicken breast, cut into 1" chunks
- 2 cans diced green chiles
- 1 jalapeño, roasted and chopped
- 1 large onion, chopped
- 1 shallot, chopped
- 3 cloves garlic, crushed
- 2 boxes chicken stock
- 3 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 stick butter
- 3/4 cup all-purpose flour
Heat oil in a large pot.
Add the onions, garlic, and shallots.
Cook these until lightly caramelized, about 8 minutes.
Add the chicken and cook until browned on all sides, about 10 minutes.
Add the spices, salt, canned chiles and roasted jalapeño. Stir well.
Add the chicken stock and simmer about 40 minutes.
In a separate small pot, melt the butter and then mix in the flour.
Cook over medium heat until light brown, then add this mixture to the pot and stir well.
Simmer another few minutes and then serve.