Chuy's Green Chile Stew
- Number of Servings: 7
Ingredients
2 cups (approximately 6 to 8 chiles) fresh Sandia green chiles *1 (3- to 4-pound) whole chicken, cut into 8 pieces1 to 2 tablespoons vegetable oil, or as needed6 cups onions, sliced 1/2-inch thick4 cups carrots, diced into 1-inch cubes6 cloves garlic, minced4 cups tomatillos, husks removed, rinsed and quartered4 cups Roma tomatoes, quartered1 tablespoon salt1 tablespoon pepper10 cups chicken broth6 cups new potatoes, cut into 1-inch cubes1/2 cup chopped cilantro1 cup diced green onionsCorn tortillas for serving* You can substitute a mix of New Mexican Anaheim and poblano chiles if Sandia chiles are unavailable.
Broil green chiles in the oven 2 to 3 inches from the heat or lay over open flame on grill, turning chiles as the skins blacken. Peel chiles and discard skins; dice chiles.
In a heavy-bottom pot, brown the chicken pieces over medium heat in vegetable oil, about 15 minutes.
Drain all but 1 tablespoon of drippings. Add onions, carrots and garlic; saut? until onions begin to brown, about 10 minutes. Add tomatillos, tomatoes, salt and pepper and cook another 5 to 10 minutes. Add chicken broth and new potatoes. Bring to a boil, turn heat down to a simmer, and cook for about 30 minutes. Chicken should be thoroughly cooked and vegetables tender.
Remove chicken from pot and pull meat from the bones; discard bones and skin. Return chicken to pan.
Add green chiles, cilantro and green onions. Simmer for another 5 minutes. Serve with fresh tortillas.
Makes 6 to 8 servings.
Number of Servings: 7
Recipe submitted by SparkPeople user KNPHILLIPS.
In a heavy-bottom pot, brown the chicken pieces over medium heat in vegetable oil, about 15 minutes.
Drain all but 1 tablespoon of drippings. Add onions, carrots and garlic; saut? until onions begin to brown, about 10 minutes. Add tomatillos, tomatoes, salt and pepper and cook another 5 to 10 minutes. Add chicken broth and new potatoes. Bring to a boil, turn heat down to a simmer, and cook for about 30 minutes. Chicken should be thoroughly cooked and vegetables tender.
Remove chicken from pot and pull meat from the bones; discard bones and skin. Return chicken to pan.
Add green chiles, cilantro and green onions. Simmer for another 5 minutes. Serve with fresh tortillas.
Makes 6 to 8 servings.
Number of Servings: 7
Recipe submitted by SparkPeople user KNPHILLIPS.
Nutritional Info Amount Per Serving
- Calories: 432.4
- Total Fat: 10.5 g
- Cholesterol: 62.2 mg
- Sodium: 2,730.1 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 7.9 g
- Protein: 44.1 g
Member Reviews