New Mexico Green Chili Stew
- Serves: 6
- Yield: 64 oz.
- Prep Time: 2 ¼ hours
- Calories: 700
- 2 cups red onions, chopped medium
- 1 pound tomatillos, chopped into quarters
- 1 cup of canned diced tomatoes, drained
- 1 large poblano pepper, seeded and diced
- 3 jalapeños, thinly sliced
- 2 garlic cloves, chopped finely
- 1 tablespoon olive oil
- 4 tablespoons canola oil
- 2 pounds of boneless chicken thigh or breast meat, diced into small cubes
- 6 cups chicken stock
- ½ teaspoon cumin
- ½ teaspoon oregano leaves
- 1 cup chopped fresh cilantro leaves
- 2 ripe avocados, diced
- Salt and pepper to taste
- 12 flour tortillas, warmed
- Preheat the oven to 400 degrees.
- In a large bowl combine the onions, tomatillos, diced tomatoes, poblano, jalapeños, and garlic with the olive oil.
- Spread vegetable mixture on a baking sheet lined with parchment paper and roast until the onions are soft and starting to brown (about 20 minutes). Stir twice in between to prevent burning.
- In a large oven pot, add the oil over medium high heat.
- Add the chicken to the pot and brown it in batches.
- Add the chicken stock, roasted vegetables and spices to the pot.
- Cover the pot and put it into the oven. Cook until the chicken is very tender (approximately 1½ hours).
- Remove the stew from the oven and add salt and pepper to taste. Garnish with cilantro and avocado, and serve with a side of tortillas to dip.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.