Butch's Hatch Green Chile Stew
Hatch Green Chile Stew
Serves 8
3 tablespoons good olive oil
2 pounds Chicken breast and thighs, boneless & skinless, cut in 1-inch cubes
1 1/2 cups diced onion
1 tablespoon minced garlic
6 cups chicken or beef broth
3 pounds red or white potatoes, cut in 1/2 to 3/4-inch cubes
3 cups roasted, peeled, chopped Hatch Green Chile or to taste
3 tablespoons diced red bell pepper
1 cup chopped cilantro
Sea salt to taste, fresh ground pepper to taste and ground cumin to taste
In a stockpot boil the chicken until done, discard the water, let cool and cut into 1" cubes
Heat the oil in a 6-quart pot over high heat , saute the onions until golden.
Add the garlic and saute 1 minute. Add the chicken to the pan Add the broth, green chile , potatoes,salt and bring to a boil.
Add salt, ground pepper and cumin, to taste..........Reduce the heat and simmer for one hour, un-til the potatoes are tender. Add the red bell, 1/2 cup cilantro
and cook 15 to 20 minutes more. Stir and serve with a sprinkling of cilantro and a twist of fresh lime.
Hatch Green Chile come in different levels of heat, so you must either taste and add slowly or be prepared to temper the heat if it is too hot.....for instance the batch I served in Gilmer was a bit too spicy when I first tasted, I tempered it using probably 2 teaspoons of honey........honey or brown sugar will work
The lime and cilantro at the end do amazing things to this stew.......some at Gilmer had both ways and were shocked .......
Butch
