Green Chili Chicken (or Pork) Stew

 

I don't measure too much. Ingredients listed in the order that I build the soup. It always turns out slightly different based on what I have. Sometimes I throw in some pasta or rice.

This recipe makes enough for our large family with plenty of leftovers. I would say it serves at least 12 hungry people.

1/4 c. bacon grease, evoo, or butter, or mixture of
6 chicken thighs (if using canned chicken, add to the broth later)
salt to taste
1 large onion, white or yellow, diced
6 cloves garlic
pinch of oregano, cumin, other herbs and spices, as desired (or leave out) 
1/3 cup flour
2-4 quarts chicken broth/stock
1 can petite diced tomatoes 
2-3 chilis, roasted, seeded (depending on how hot it is- chilies are never the same)
3-4 potatoes, peeled and diced (substitute hominy or butternut squash)
2 cans of cannellini beans (white or pinto)
salt to taste
1-2 cups milk or heavy cream (if desired, depending how creamy or not you want it)

Lay down fresh bacon grease to coat the bottom of a BIG pot over med-high heat. Salt the bottom of the pot and lay down the chicken thighs in it. They should immediately sizzle loudly. Salt their tops, and turn over with tongs or spatula to brown both sides and cook through. (Lower heat if necessary so they don't burn). When done, turn off heat and let sit until warm not hot. When cool enough to touch, remove from pan onto a cutting board. Take apart the thighs with your hands, discarding fat/bad parts. Run a knife through the good parts to chop and set aside on a plate (to add to the soup later). 

Crank the heat up again, and when hot, add the onion and more salt. Using a wooden spoon, scrape the bits off the bottom of the pan and get them mixed in with the onion for flavor. Turn heat down to med-low and let onion hang out for 10 minutes. Then add in the garlic and spices, if using, and stir for 3 minutes. 

Turn up heat to med-high and stir in the flour to make a roux for 3 minutes. Using a whisk, slowly add in the broth, whisking to make sure there are no lumps of flour, especially at first. Switch back to the wooden spoon. Add the tomatoes and chilis, potatoes, beans and salt. Bring to a boil, stirring well, then reduce heat to let soup simmer for at least 30 minutes. 

Finish soup with milk or cream if desired, and taste to make sure salt and seasonings are right. Serve! This is a New Mexico favorite! Get out the sharp cheddar cheese and tortillas…

 

Rich Hasler Pork Green Chili Stew (traditional- not creamy)
1 large pork shoulder (I use a lot less meat and up the hominy)
1 liter chicken broth
2 med-large onions, chopped finely
2 heads of garlic, minced
1 pint of frozen mild green chili- it'll still be spicy!)
1 Tbsp oregano
2 Tbsp cumin
2 16 oz cans hominy or substitute potatoes

Brown the pork very well, with lots of crispy but not burnt stuff (optional).  Cover pork in boiling water and simmer for a long time, until the meat basically falls apart.  Take off the heat.  Let cool, and degrease the pork stock.  Cut the pork into cubes, removing any excess fat.

While the roast is simmering bring the liter of chicken broth to a boil adding the onion, garlic, chili, oregano, cumin, hominy, and salt.  Allow this to simmer equal to the roast simmering time adding more water as needed to keep it from burning.  Add the degreased pork stock into the chili mix.  Add the pork and bring this to a boil.  Check the flavor and turn stove to low, cover and leave it for an hour.  Make sure you have enough water but not too much. This is a New Mexico favorite! Get out the sharp cheddar cheese and tortillas…