Getting back to normal around here very slowly. Forgive me. Between unpacking, my child’s Elmo and raisin obsession, laundry, and waiting for the insurance adjuster to come evaluate the damage from last weeks small tornado that passed through here, I’ve been a little busy. If you’ve been keeping up with us lately, you will know we just returned from Colorado and that means we drove through New Mexico just in time for Hatch Chilie season. I LOVE this time of year because this is when I can say, “Well butter my butt and call me a biscuit, it’s fall!” {Thank You Kinky Fiedman for burning that line in my head. Side story explanation: Years ago The Husband was playing a show in honor of Texas legend, Kinky Friedman. When I went to introduce myself after the show Kinky shook my hand and said, “Well butter my butt and call me a biscuit, you are a pretty one.” Needless to say a blushed a little but now that phrase has stuck with me and it just slips out of head sometimes. Now back to the chilies}

Not only is it a sign of fall in the southwest it is somewhat of a holy foodie season in my opinion. To honor the hatch and to please the request of my husband I’m bringing back a post from the past. So old in fact, it is actually the first recipe post to appear here! Hatch Chilie Chicken and White Bean Stew. This time I used freshly roasted chilies and nothing compares to it’s greatness! If you love Hatch season as much as I, try this one out. You will not regret it.

Hatch Chili Chicken and White Bean Stew

• 3 cups of cooked and shredded chicken, preferably white and dark meat
• 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 Serrano pepper, chopped
• 1 cup Sweet Corn Kernels, Frozen or Fresh
• 2 Tablespoons Ground Cumin
• 1 Tablespoon Ancho Chili Powder, or any smoked chili powder
• Salt To Taste
• 1 cup warmed Whole Milk
• 2 Tablespoons Cornmeal or masa
• 1/4 cup Fresh Chopped Cilantro
• avocado, lime, sour cream, Monterrey jack cheese are all optional toppers

First of all, if you have fresh hatch chilies let’s talk about roasting. Ideally you want to roast these tasty green chilies over an open flame, blow torch, campfire, charcoal grill…you get the idea. Unfortunately, there is a hurricane of sorts outside I can not demonstrate this. So let’s just use the broiler.

For this recipe, take 8 to 9 fresh chilies and place on a baking sheet or roasting pan lined with foil, optional. Place in the oven on the top rack under the broiler. Set broiler on low.

Roast for 5 minutes or until the skin is blistered and practically burnt. Flip chilies and roast for another 5 to 10 minutes until once again the skin is blistered. Note: I’m using a gas oven. Roasting time will vary so keep an eye on the chilies. Turn off broiler and let cool down in the oven for an additional 10 minutes. Once cooled, remove the chilies from the pan and place on a cutting board. With the back of a knife, or using your fingers (just wear gloves), gently peel of the blistered skin and discard. Once you have peeled the skin off all of the chillies, chop and set aside.

Now for the stew, sorry no pics I think my back is broken from hiking so I needed a break. You can check the original post for step by step photos, just be ware they were taken a long time ago with a very tiny camera:

1. In a dutch oven or large pot saute onions and garlic until soft with a tablespoon of olive oil.
2. Add chopped chilies(again, a thousand times better if you use fresh roasted Hatch Chilies when in season), serrano, and rinsed beans.
3. Add chicken broth, cumin, and chili powder. Bring to a boil. Cover and reduce heat to low.
4. Simmer for 2 hours or until beans are done. Halfway through cooking process, add 3 cups of shredded cooked chicken and corn.
5. After 2 hours of simmering away, mix the warm milk with cornmeal (flour or masa will work as well) and pour into stew.
6. Stir well and allow to simmer for an additional 10 minutes.
7. Add cilantro and stir.
8. serve

So good! I can smell football, golden leaves, halloween and 70° days now.