Green Chili Chicken Stew

Recently we've spent some time in the New Mexico mountains.

It's one of our favorite things to do!

We have no access to t.v., Internet, news, or phone.

It's fantastic!

The cherubs play in the snow and sled.

The Mr. unwinds.

And I usually finish a good book.

We can't wait to get there . . . .

. . . and we hate it when we have to leave!

One night, while there, I made this new recipe.

We love New Mexican food: the green chilies, the green chilies, and the green chilies!

You can probably find the green chili sauce at a grocery store in your area.

"Can you substitute another green chili sauce in the recipe?"

Honestly, I don't know -- I'm sure you could. I just don't know how it will change the taste!

This recipe is fast, easy, and delicious! Also, any leftovers freeze well!

El Pinto's Green Chili Chicken Stew
(From the El Pinto Website)

1 pound chicken, cooked. (I roasted leg quarters; de-boned and cut into bite sized pieces. Chicken breasts would be great too.)
1 quart chicken broth; canned is great
3 cups red potatoes, cut into cubes (I used red and golden potatoes)
1 16oz jar El Pinto green chili sauce
1 TBSP oil
1 1/2 cups frozen corn
1/2 onion, chopped
1/4 cup flour
1/2 tsp. salt
1/2 tsp. pepper

Heat the vegetable oil. Add the chopped onion and saute. Add the chopped potatoes and saute a bit to achieve a bit of color on the potatoes. Add the flour and stir well. Add the chicken broth and stir well. Bring to a boil. Add garlic, chicken and green chili sauce. Reduce heat and simmer until the potatoes are completely cooked. Add the frozen corn and heat well. Salt and pepper to taste. Makes 8 servings.

Comments

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