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The ingredients needed to prepare Mike's Spicy Green Chile Chicken Stew:
- Prepare ● For The Proteins
- You need 2 Pounds Hand Shredded Rotisserie Chicken
- Take ● For The Vegetables & Fluids
- Get 56 oz Hot Hatch Green Chilies
- Prepare 3 Or 4 Idaho Potatoes [cubed]
- You need 1 Can ROTELL Tomatoes
- Prepare 1 Pound Canned Tomatillos [hand crushed]
- Provide 1 Bunch Cilantro Leaves [rough chopped]
- Provide 3 LG Jalapenos [deseeded - rough chopped]
- Prepare 1 Green Bell Pepper [deseeded - rough chopped]
- Use 2 Sweet Spanish Onions [rough chopped]
- Take 2 Cans Chicken Broth [reserve 1 for finish to thin if needed]
- Get ● For The Seasonings
- Get 2 tbsp Ground Cumin [divided]
- Get 1 tbsp Green Chili Powder
- Get 2 tbsp Fine Minced Garlic
- Provide 1 tsp Fresh Ground Black Pepper
- Provide 1 tsp Sea Salt [or to taste]
- Take 1/2 tsp Epazote Herb
- Take 1/2 tsp Crushed Mexican Oregano
- Use ● For The Slurry [to thicken soup into a stew]
- Provide 2 tbsp Corn Starch
- Prepare 2 tbsp Water
- Take ● For The Sides [as needed]
- Provide Warm Flour Tortillas
- Prepare Fresh Tortilla Chips
- Take Leaves Fresh Cilantro
Instructions to make Mike's Spicy Green Chile Chicken Stew:
- Here's the bulk of what you'll need.
- Rough chop your vegetables and herbs. Add 1 can chicken broth, green chilies and seasonings. Mix well and simmer all for 45 minutes.
- Or, feel free to cheat with preshreadded rotisserie chicken.
- Add your shredded chicken to the pot.
- Add your potatoes and extra can of broth if needed. Simmer for 35 minutes.
- Create your slurry, if desired, to thicken. Make sure your pot is simmering on high. Slowly add a bit of your slurry and mix fast. Within a minute you'll know how thick she's become. Add more if you want her thicker.
- Serve with warm, fresh flour tortillas and tortilla chips.
- Garnish with fresh cilantro. Enjoy!
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