PBC Green Chile Chicken Stew
Yolanda’s Green Chile
This is some popular stuff! Customers smother Burritos, Quiches and Focaccia Pockets with it. They eat it by the bowl and cup. They purchase containers from our retail freezer to take to friends and former Pagosa residents now living afar. They even take it on camping and rafting trips. Now you can make it at home.
Be sure to use a really good green chile. Of course you can use chile you’ve roasted yourself, or purchased from your favorite roadside vendor. I’ve specified Bueno in the recipe, but there are other good Colorado and New Mexico brands. Customize the level of heat by changing up the amounts of mild and hot chile. And once you’ve made it a few times, try a double recipe, pack some up and freeze it for your next camping trip.
During our busy summer season, Yolanda will make 72 quarts of Green Chile Chicken Stew a week. So if you have the hankering, but not the time, we’re bound to have some you can come by and pick up.
Ingredients
- 1/2 ounce butter
- 1 whole medium onion, diced
- 3 scallions, sliced
- 2 tablespoons chopped cilantro
- 1 teaspoon ground cumin
- 4 cloves garlic, minced
- 3 cups water
- 3 28 ounce containers Bueno Mild Green Chile, defrosted
- 1 28 ounce container Bueno Hot Green Chile, defrosted
- 1 3/4 pounds boneless skinless chicken thighs, roasted and diced
- 2 1/2 quarts chicken stock
- 1 1/2 teaspoons ground black pepper
- 5 teaspoons Kosher salt
- 2 1/2 ounces butter
- 4 ounces cornstarch
Instructions
- Melt the half ounce butter in a large stock pot. Add onion, scallion, cumin, cilantro, garlic, salt and pepper. Saute till the onion is translucent and the cumin is fragrant. Add the water, then bring to a boil. Add the diced chicken, and bring to a simmer. Add mild and hot green chile, return to a simmer.
- Meanwhile, bring the chicken stock to a boil, then keep it at a simmer. Melt the 2 1/2 ounces butter in a large sauce pan and add the cornstarch, mixing well to combine, making a roux. Add the hot chicken stock to the roux, whisking well. Add the chicken stock immediately to the chile, mixing well to prevent lumps. Let the chile return to a simmer to thicken.
- Serve immediately, or cool, portion and freeze for later use.
Leave a Reply