I belong to a wonderful Food Forum online and one of the gals was talking about a New Mexico dish that she makes her own way… it sounded fabulous! In New Mexico, Chile Verde is big, but it’s made with Tomatillos, which neither my husband nor I care for. Her riff on this lovely stew was to use her homemade Green Chile Sauce instead.
I adore Green Chile Sauce, but don’t make my own, rather I use Hatch® Brand Green Chile Enchilada Sauce, mild please, as well as their canned Chiles.
How about we try our own version of New Mexico-style Chicken Green Chile Stew …
Auntie Doni’s New Mexico-Style Chicken Green Chile Stew
1 Tbsp. Vegetable Oil
½ C. each: Chopped Onions, Carrots & Celery
1 C. Corn Kernels, frozen, canned or fresh
2 Garlic Cloves, minced
1 Tbsp. Cilantro, minced
1 tsp. dried Oregano
½ Tbsp. ground Coriander *
½ tsp. ground Cumin
1/8 tsp. Smoked Paprika
2 Hatch® Brand Whole Green Chiles (about ½ C.), canned or fresh roasted, chopped
1 15 oz. can Diced Tomatoes
2 C. cooked & shredded Chicken Meat **
1 C. Hatch® Brand Green Chile Sauce (aka Enchilada Sauce)
3 C. Chicken Stock or Broth **
1 small can (approx. 8oz.) Creamed Corn
2 C. New Potato, cooked & diced, canned or fresh
S&P to taste
In a Dutch Oven, heat the Oil over medium-high.
Add the 1st four ingredients and sauté until the vegetables are crisp-tender.
Add in the next 6 ingredients and stir until fragrant.
Next goes in the following 6 ingredients and bring to a boil.
Lastly, add in the Potatoes, reduce to a simmer and cover partially.
Cook for 20 minutes and adjust your seasonings with Salt and Pepper to taste.
I made a small-ish batch this first go-around, but I did freeze half of it, and it re-heated beautifully. I’ll be making another batch to freeze and have on hand for a quick meal.
Remember, a recipe is simply someone else’s idea, you take it and make it your own. I used Hatch® Brand, that’s what we like, you use what your family likes.
*Cook’s Note: I think I may lessen the amount of Coriander next time, it was a bit over-powering a taste, IMHO
** Cook’s Second Note: I poached about 4 bone-in/skin-on Chicken Thighs in some leftover Onion, Carrot and Celery discards that I save in the freezer; cooled and pulled the meat and saved the cooking liquid (aka stock or broth if you use b/s Chicken) for this recipe, as I do for many others… saves money 😉