Green chile stew is a traditional New Mexican fall favorite. Usually made with pork and hominy in addition to the chile, it is a great way to end a cool day. I used a rotisserie chicken instead of pork, and frozen corn instead of the hominy. Mine isn’t as hot as many New Mexicans make green chile stew; I like to be able to taste something afterward! Feel free to add more chile if you like it really hot.
- 2 tablespoons canola oil
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1 large potato, diced ¼ inch
- 1 quart chicken broth
- 1 rotisserie chicken, deboned
- ½ cup fresh or frozen green chile
- ½ cup frozen corn
- 1-14 ounce can stewed tomatoes
- Heat oil in soup kettle over medium heat. Add onion, garlic, and potatoes. Saute until onions wilt and potatoes start to brown, about 10 minutes.
- Add remaining ingredients. Bring to a boil, then turn heat to simmer. Simmer for at least 1 hour.
How spicy do you like your food?