This is one of those recipes we make a lot when its green chile season in Colorado. And if it seems a little early to be posting about green chiles it is. But here in Colorado, the green chiles are being harvested and roasted in big drums. And even though its still August, that means its time for green chile stews and soups.
We love the traditional pork green chilestew but didnt always want the fat and calories. I started making this version when we craved that delicious roasted green chile flavor. Instead of making a roux and using pork, this lightened up version has chicken in a light broth. You can make it with chicken thighs or breasts. I usually use bone-in thighs as they add a lot of flavor. But if you really want to make it light, use boneless and skinless breasts. And instead of adding a heaping pile of cheese to your chile, add a swirl of plain yogurt and diced cilantro or just a little bit if sour cream if you insist on being naughty. This can be made on the stove top or in the crockpot. And yes, you can substitute canned chiles if you dont have access to fresh Hatch chiles but it just wont quite be the same!
- 20 chopped freshly roasted Hatch green chiles, skins, pith and seeds removed
- 3 chicken breasts or 6 chicken thighs (bone-in but skin removed)
- 1 yellow onion, chopped
- 3 carrots, chopped
- 8 garlic cloves, diced
- 2 (32 ounce) boxes organic chicken broth or equivalent of homemade broth
- 2 cans of organic pinto beans (optional)
- 1 can chopped stewed tomatoes (optional)
- kernels from 2 ears of corn (optional)
- cilantro, chopped for garnish
- 2 tbsp plain yogurt or sour cream (optional)
Prepare all green chiles by removing stems, seeds and pith. Carefully wipe away any charred skin but do not rinse the chiles under water or youll lose a lot of their flavor-filled oils. Roughly chop chiles and set aside.
In a large stock pot, heat olive oil until it begins to lightly shimmer. Add chicken and brown until all sides are lightly browned but not cooked all the way through. Remove from the pan and set aside. There should be a little bit of fat from the chicken left in the pan. Add 2 more tablespoons of olive oil, onions and carrots over medium heat. Cook for about 8 minutes until vegetables are softened. Add garlic and cook for about one minute until fragrant. Turn heat up to medium high. Add some chicken broth to deglaze the pan and use a spatula to remove any cooked bits from the bottom of the pan. Add remaining broth.
Put browned chicken back in the stock pot with the vegetables and turn heat down to simmer. After 30 minutes, add chopped green chiles. Season with sea salt and pepper. Cook for another hour then add tomatoes and optional beans and corn. Remove chicken from pot, remove meat from bone and cut or shred into spoon-sized bites. Simmer on low for another 15 minutes (approximately.)
Serve with freshly diced cilantro and a swirl of plain yogurt or sour cream.
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