Categories: New Mexican Recipes

Ingredients

• 1 whole chicken
• enough water to cover chicken
• 2 tablespoons vegetable oil
• 1 onion, diced
• 8 to 10 tomatillos, diced
• 1 jalapeno, diced
• 6 to 8 cloves garlic, chopped
• 9 mild to medium hot roasted chiles, diced
• can of diced tomatoes
• 2 tablespoons cumin
• 6 new potatoes
• 1 bunch of cilantro
• 1 tablespoon Mexican oregano
• juice of 2 to 3 limes
• agave nectar for balance

Directions

1. Stew whole chicken in just enough water to cover it for about an hour or until chicken is tender. Remove chicken and allow to cool before picking meat and discarding bones and skin. Reduce broth to about a quart and a pint. Dice or shred meat and return to broth and add tomatoes.

2. In microwave, cook potatoes for 4 or 5 minutes (just until done) cool potatoes slightly and then dice. Add to chicken pot.

3. In separate pan saute onion, tomatillos, and jalapeno until softened. Add garlic, roasted chiles, Mexican oregano and cumin. Continue to saute for a couple of minutes. Add juice of lime and puree mixture in food processor until blended but still chunky. Add this mixture to chicken pot.

4. Chop the stems and some of the cilantro leaves. Add to the chicken pot.

5. Season to taste with salt, black pepper, and perhaps agave as you heat and stir the green chile chicken stew. You may need to add some red chile flakes if you use mild green chiles.

6. Serve the stew with chopped cilantro and green onions.

7. This stew is better the second day.

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