holy hatch it’s cold outside! {chicken and hatch chili stew}

5 | January 7, 2010

When it’s still hot in Texas at the end of August I start to crave stew. Not any stew. Hatch chili stew. For two weeks starting August 31, hatch chili season begins here and the smell of roasting chilies at the store drives me into the kitchen. Well it’s January and the wind chill outside today is 12°. Enough said. Although there are not any fresh roasted hatch chilies in sight there are two cans residing in my pantry. Good enough. Today is hatch stew day in the Steele house!

You will need:

  • ideally 1 Whole Chicken, quartered , but all I usually have is chicken breast an thighs. Today I used 6 thighs (just as long as it is close to  3 cups of chicken)
  • 1 whole Medium Onion, Diced
  • 4 cloves Garlic, Minced
  • 1 cup Fresh Roasted Hatch Chilies or 2 cans Hatch Green Chilies, Chopped
  • 1 pound Dried Great Northern Beans, Rinsed
  • 9 cups Chicken Broth
  • 1 whole Jalapeno, Sliced
  • 1 cup Sweet Corn, Frozen or Fresh
  • 2 Tablespoons Ground Cumin
  • 1 Tablespoon Ancho Chili Powder
  • 1/2 to 1 Tablespoon of Cayenne Pepper (depending on level of desired heat)
  • Salt To Taste
  • 1 cup warmed Whole Milk
  • 2 Tablespoons Cornmeal or masa
  • 1/4 cup Fresh Chopped Cilantro
  • Sour Cream For Garnish
  • Grated Monterey Jack For Garnish

Place chicken in a dutch oven or large pot and cover with water. Bring to a boil. Cove. Simmer chicken and cook for 20 to 30 minutes or until done. Meanwhile, chop the onions, garlic, chilies, and jalapeno. Remove meat from bones. Set aside. (To make this really easy skip this step and buy a roasted chicken at the store.)

In a dutch oven saute onions and garlic until soft with a tablespoon of olive oil.

Add chopped chilies(again, a thousand times better if you use fresh roasted Hatch Chilies when in season), jalapenos, and rinsed beans.

Add chicken broth. Add cumin, chili powder and cayanne pepper. Bring to a boil. Cover reduce heat to low.

Shred chicken with a fork.

Simmer for 2 hours or until beans are done. Halfway through cooking process, add 3 cups of shredded cooked chicken and corn.

Mix warm milk with cornmeal (flour or masa will work as well) and pour into stew.

Cook for an additional ten minutes. Add cilantro.

Try to keep the baby out of the kitchen for 1 more minute.

Serve. Garnish with sour cream, and cheese if you wish. This is also really good with tortilla chips!

Crock Pot: This can also be made in a crock pot. Throw everything in the pot, frozen chicken is ok, except for the milk / cornmeal mixture and the cilantro. Cook on high for 4 hours or low for 8. Thirty minutes before it finishes cooking add milk/cornmeal mixture. Stir. Finish cooking and add cilantro before serving.

    Comments

  • JoEll


    This recipe looks wonderful….. I live in southwest Florida…. where can I find Hatch chilies? if not…. what would be GREAT replacement?

    Thanks

    • In Sock Monkey Slippers


      Hatch chilies season starts in late August. We get them in the store but I live in Texas and they are popular here. If you can’t find them fresh, a nice fresh alternative is an Anaheim pepper. And if you can’t find that go for the canned roasted hatch chilies. You can find those year round in the grocery store. They are usually by the canned jalapenos and are really good if you can not find fresh!

  • Sophia


    This sounds great! We have a bunch of green chili’s waiting to be used… do you think this could be done in the crockpot?

  • Cheri Lawson


    this sounds wonderful crock pot time!!

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