Creamy Green Chile Chicken StewFrom crabhappychick 8 years ago
- 6 slices bacon shopping list
- 2 large yellow onions, halved lengthwise and thinly sliced shopping list
- kosher salt shopping list
- Freshly ground black pepper, to taste shopping list
- 1 (12-ounce) bottle light beer or lager shopping list
- 1 quart chicken broth, plus more if desired shopping list
- 1/4 cup fresh lime juice shopping list
- 2 teaspoons dried Mexican oregano, crushed shopping list
- 2 teaspoons ground cumin shopping list
- 4 large medium-hot green chiles (such as poblano, about 1 pound), roasted, peeled, seeded and coarsely chopped shopping list
- 1 (15-ounce) can cannellini beans, rinsed and drained shopping list
- 2 cups corn kernels (from about 3 cobs) or cooked and drained white hominy shopping list
- 4 carrots, peeled and cut into 1/2 -inch pieces shopping list
- 2 bay leaves shopping list
- 8 boneless, skinless chicken thighs (about 1 3/4 pounds) shopping list
- 3/4 cup sour cream, divided shopping list
- Warm corn tortillas shopping list
How to make it
- Heat a large pot over medium-high heat. Add the bacon and cook, turning occasionally, until it's crisp and the fat is rendered, 7 to 8 minutes. Transfer the bacon to a paper towel-lined plate, crumble and set aside. Add the onions, salt and pepper and cook over medium-high heat, stirring often, until deep golden brown and caramelized, about 20 minutes. Reserve half of the onions for the whole wheat flatbread recipe, or for another use.
- Add the beer to the remaining onions, stir to scrape up any browned bits and continue to cook over medium-high heat, stirring occasionally, until the onions are moist and the beer is somewhat reduced, about 10 minutes. Stir in the chicken broth, lime juice, oregano, cumin, chiles, beans, salt and pepper, and bring to a boil over high heat. Reduce the heat to simmer and cook for 10 minutes. Purée the stew until smooth, using a blender (in batches) or in the pot with an immersion blender.
- Add the corn, carrots, bay leaves and crumbled bacon to the stew and bring to a boil over medium-high heat. Add the chicken, reduce the heat to medium-low and simmer until cooked through, 20 to 25 minutes. Using a slotted spoon, transfer the chicken to a plate and set aside until it's cool enough to handle. (Meanwhile, leave the pot on the stove and allow the contents to simmer gently.) Shred the chicken, then return it to the pot.
- Stir in one-fourth cup of the sour cream. Thin, if desired, with additional broth, season to taste and gently simmer for 10 minutes more, stirring occasionally. Remove from the heat and discard the bay leaves. You should have about 12 cups of stew. Ladle the stew into bowls, garnish with dollops of sour cream, if you like, and serve with tortillas on the side.
People Who Like This Dish 5
The Cookcrabhappychick Pittsburgh, PA
The Rating7 people
This is my kind of stew. I will be trying this one very soon. Sounds delicious!!! Thanks for posting ......... ;-)~jimrug1 in Peoria loved it
Oh girl!! You got me on this one! Wonderful recipe..1000 forks! Or should I say spoons?greekgirrrl in Huntington Village loved it
WOWZERS! Love this one!sparow64 in Sweetwater loved it