I know that for those of you who haven't lived in the southwest as long as I have, this may not be a treat, but if you've lived in New Mexico for any time at all, you have probably become addicted to green chile.
It's a proven fact that the stuff is addictive! REALLY!
We've recently moved away from NM, and while we've had a few friends make sure we don't run dry in the fresh/frozen green chile department, we do have to ration ourselves. Tonight we're getting ready to make Santa Fe Green Chile Chicken Stew.
You start with a pot of water and some chicken. This time we're using just breasts, but if I find a few whole chickens on sale, that'll work too. Throw in some carrots, celery, onion (with the skins on to maximize favor and color), a little bay leaf and some pepper and start the cooking process.
It really helps if you have a great stewpot like this one my hubby got for me. When I'm ready, I just pull up the handles of the strainer part, let it drain, and all the brothy goodness is still in the pan! Great idea.
Pull the chicken off the bones. You want to make sure you don't overcook the chicken. Put the bones and skin back in the pot and cook for another hour or two. Be sure to refrigerate the chicken that you pulled off the bones until you're ready to put the stew together.
Here's what it looks like after the second simmer session.
Time to add the roasted green chile.
Make a roux of flour and butter, brown it just a little.
Add to the hot broth and whisk furiously until it returns to a boil. This is lookin' pretty yummy!
Add the chicken meat back in.
Add the green chile that's been cleaned and chopped.
Warm up some tortillas and settle down for some down home New Mexican goodness.
Bueno!
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