Rustic Green Chile Stew
Description
A slightly non-traditional green chile stew (at least by New Mexican standards). This is more of a brothy soup. It is very simple and good. Noted on 2/14/2012
Ingredients
- 1 large chicken (whole or cut into pieces)
- 3 large yellow onions (peeled and quartered)
- 10 clove garlic (peeled and halved)
- 2 cup dry sherry
- 8 cup chicken stock (or more)
- 12 green chiles (hot, or not so hot, roasted, peeled and seeded)
- 6 large tomatoes
- Salt (to taste)
- 1/2 lb Monterey Jack cheese (optional, but good. The cheese helps to cut the heat from the chiles)
Method
- Place the chicken, onions, garlic, 1 cup of the sherry and the stock in a large pot. Add enough stock or water to cover the chicken. Bring to a boil, lower the heat and simmer, covered, for 1 hour. Let the chicken cool somewhat in the pot. Remove the chicken from the pot with a slotted spoon (reserve the stock) and, when cool enough to handle, pick the meat off the bones, discarding the bones and skin.
- While the chicken is simmering, cut the chiles into chunks and transfer to a bowl.
- Roughly chop the tomatoes and add to the chiles.
Add the tomatoes and chiles to the pot of stock and pour in the remaining cup of sherry (or a little more) and salt to taste. Bring to a boil, lower the heat and simmer for 45 minutes. Add the chicken to the pot and heat through.
To serve, cut the cheese into small cubes and place in the bottom of serving bowls and ladle the stew over.
Cook's Notes
Ingredient Notes
Poblano (sometimes called pasilla) chiles are my favorite chile for this recipe, but Anaheim will work (you will need 18 chiles).
Advance Prep
Make the stew up to 2 days ahead of serving. Reheat gently.