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.
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.