Green chile-chicken stew
Though
loaded with chiles and peppers, this stew has a gentle heat. For a stronger punch,
double the number of chiles.
Prep
and cook time: 2 hours
Makes:
10 servings
Notes:
This stew is best made up to two days in advance. Reheat in
a cast-iron or other heavy-bottomed pot over a low flame on your grill or on a
portable burner.
1
chicken (3 to 4 lbs.) cut into 8 pieces
2
whole bay leaves
1
tbsp. whole black peppercorns
5
tsp. salt
1
package (1 lb) frozen corn, defrosted and drained
2
green bell peppers, halved, stemmed, and seeded
4
4
serrano chiles, halved, stemmed, and seeded
3
tbsp. canola oil
2
large yellow onions, chopped
2
tbsp. minced garlic
1
tbsp. each ground cumin and ground
coriander
2
cans (12 to 15 oz. each) posole or hominy, drained
2
cans (12 to 15 oz. each) white beans, drained
1
can (28 oz.) whole tomatillos, drained and roughly chopped
Lime
wedges, chopped cilantro, and tortilla chips
1.
Put chicken in a large pot with
bay leaves, peppercorns, and 2 tsp. salt. Add water to cover chicken by 2
inches. Bring to a boil over high heat, then reduce heat to a simmer and cook,
adding water as needed to keep chicken covered, until chicken is cooked
through, 35 to 45 minutes. Remove chicken from pot and let cool. Pout broth
through a strainer and reserve; discard spices. When broth is cooled, skim off
as much fat as you can.
2.
Preheat over to 400°. Spread corn
in a baking pan ad roast until it begins to turn bronze, 15 to 20 minutes.
Remove from oven and let it cool.
3.
Reset oven heat to broil. Arrange
peppers and chiles, cut side down., in 2 baking pans and broil 4 to 5 inches
from the heat until skins are black, 5 to 8 minutes (remove each as it
blackens). Let cool, then peel and coarsely chop.
4.
Heat canola oil in a large pot
over medium-high heat. Add onions, garlic, spices, and remaining 3 tsp. salt
and cook, stirring, until onions are translucent, 4 minutes. Add peppers,
chiles, and corn and cook 3 minutes. Add posole, beans, tomatillos, and 7 cups of
reserved cooking broth; freeze remaining broth for later use. Bring stew to a
boil, then reduce heat to a simmer and cook 10 minutes.
5.
When Chicken is cool enough to
handle, remove skin and discard. Use 2 forks to shred meat off bone. Add meat
to pot and simmer until chicken is warmed through, about 10 minutes. Serve
topped with lime wedges, cilantro leaves, and tortilla chips.
Per serving 480 cal, 30% (144 cal.) from fat;
31 G protein; 16 G fat (3.7 G sat.); 52 G carbo
(10 G fiber); 1,940 MG sodium; 64
MG chol.