Chuy's Green Chile Stew
- 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
* 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
- 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; sauté
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 flour tortillas.
Yield: 6 to 8 servings
Source: Chuy's - San Antonio, Texas