Chuy's Green Chile Stew

Yield: 6 to 8 servings

Ingredients

• 2 cups (approximately 6 to 8 chiles) fresh Sandia green chiles *
• 1 (3 to 4 pound) whole chicken, cut into 8 pieces
• 1 to 2 tablespoons vegetable oil, or as needed
• 6 cups onions, sliced 1/2 inch thick
• 4 cups carrots, diced into 1 inch cubes
• 6 cloves garlic, minced
• 4 cups tomatillos, husks removed, rinsed and quartered
• 4 cups Roma tomatoes, quartered
• 1 tablespoon salt
• 1 tablespoon pepper
• 10 cups chicken broth
• 6 cups new potatoes, cut into 1 inch cubes
• 1/2 cup chopped cilantro
• 1 cup diced green onions
• Flour tortillas for serving

Instructions

1. 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.
2. In a heavy-bottom pot, brown the chicken pieces over medium heat in vegetable oil, about 15 minutes.
3. Drain all but 1 tablespoon of drippings.
4. Add onions, carrots and garlic; sauté until onions begin to brown, about 10 minutes.
5. Add tomatillos, tomatoes, salt and pepper and cook another 5 to 10 minutes.
6. 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.
7. Remove chicken from pot and pull meat from the bones; discard bones and skin. Return chicken to pan.
8. Add green chiles, cilantro and green onions. Simmer for another 5 minutes.
9. Serve with fresh flour tortillas.

Notes

* You can substitute a mix of New Mexican Anaheim and poblano chiles if Sandia chiles are unavailable.

Attribution

Chuy's - San Antonio, Texas