By: Jacque Aragon
Makes a BIG pot
I am not a recipe follower, but here is a shot at my recipe and attempt of WCSA Green Chile Stew.
Ingredients
- 1 stick of REAL BUTTER (grassfed is best)
- Chicken stock or bullion paste for flavor (4-6 cups)
- 1 lb frozen or fresh roasted hatch green chiles peeled and chopped
- 2 lbs chopped organic chicken
- 3-4 carrots chopped
- 1 yellow or white onion diced
- 4-5 small potatoes peeled and chopped
- 4 cloves of fresh garlic minced
- 4 ribs of celery chopped
- 1 tbsp of flour or masa to thicken
- Salt and pepper to taste
- 3 plum tomatoes to garnish
- 1 bunch fresh scallions chopped to garnish
- 2 cups grated cheese to garnish
- 1 cup red onions chopped for garnish
- Sour cream optional to garnish
Instructions
- Get out your BIG pot
- Brown your chicken in some olive oil or coconut oil – don’t overcook, but get a nice color
- Add the flour and stir and coat the meat and set aside
- Next, sauté your veggies in the stick of butter!!! Don’t cook too long, you want your veggies crunchy
- Add your chopped garlic to veggies
- Add chicken stock
- Next add chicken back in
- Add green chiles
- Salt and pepper,
- Simmer on med for 1-2 hours. You probably won’t be able to wait an hour…
- Top with red onions, scallions, cheese, tomatoes, sour cream add tortilla to the side of the bowl
- Enjoy!
I make fresh homemade tortillas and put the tortilla in the chile on the side of the bowl. You can use boring store-bought torts, if that’s all ya have.
