Yes, yes, it’s obvious…by my recipes and my stories…and my heartburn, I LOVE SPICE. Hatch green chile season in Texas is a close second to college football season for me. Naturally, I knew my next steps (after purchasing an insane amount of hatch green chiles) was to create recipes in which I could incorporate this delicious ingredient. What do Texans (and southerns) like almost as much as casserole dishes? STEW. All types of stews. So, here we are. My hatch green chile chicken & corn stew. This recipe is super quick and easy!
Ingredients:
- 2lbs rotisserie chicken (HEB has rotisserie chickens that are cooked w/ hatch green chiles- this is what I use!)
- 32 ounces chicken stock
- 3 fresh hatch green chiles
- 1 16 ounce jar of Hatch green chile salsa verde (I use the Central Market hatch green chile salsa verde but any works)
- 15 ounce can of chicken broth
- 2 15.25 ounce cans of corn (drained)
- 1 large yellow onion
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 & 1/2 cups fresh cilantro
- 1 tablespoon coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt & pepper (you’ll notice I never measure how much salt & pepper as I always just taste test)
Optional: lime, sour cream, avocado (see below)
Directions:
- Heat the olive oil in a dutch oven
- Add the diced onions, garlic & corn, cook until fragrant (about 8 minutes)
- Add the diced green hatch chiles (make sure all seeds removed), saute an additional 5 minutes (you can also choose to roast to chile peppers in the oven)
- Add the coriander, paprika, cumin, salt & pepper
- Add the chicken stock, stirring frequently
- Add the chicken, shredded
- After about an hour letting it simmer, add the additional chicken broth
- Add 1 cup of the cilantro
- Let simmer another hour
- Serve hot garnished with the additional cilantro, a dab of sour cream, avocado slices and a lime wedge (if desired)
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