Green Chili Stew

Posted by chuckwagon

January 16, 2008

Here’s a dish that will warm you too your toes and you’ll find in just about every home in the southwest at least once a month. In winter that will probably be once a week. Quick, easy and oh so flavorful…

Gather together…

1 Chicken
½ onion - chopped fine
½ teaspoon garlic powder
6-8 chopped green chilies or two cans if you don’t have fresh or frozen.
Salt to taste
Instant potatoes (optional)

Place your chicken in a large pot. Add enough water to completely cover the chicken and give you at least 2 quarts of broth when done. Cook until the chicken is falling off the bone, then remove to a plate and let cool.

Salt your broth to taste. Add potatoes, onion, garlic and the green chili. Boil until potatoes are tender.

While potatoes are cooking, de-bone the chicken, discarding skin, fat and bones. (There’s a reason my dogs love me! Not the bones)

When potatoes are done, add the chicken. Reheat until stew is boiling again. Add enough instant potatoes for a consistency your family prefers. Taste for salt.

Serve with tortillas, sopapillas or crackers.

Alternately, you can substitute ground pork for the chicken. Fry meat until done. Drain off fat. When potatoes are done add meat.

You won’t have a rich broth like the one you get using chicken, so I add chicken bouillon granules to taste. Since the bouillon is salty, don’t add salt until you’re finished adding bouillon. Enjoy!

If you ain’t sweatin, it’s not chili,

Chuckwagon 505

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Green Chili