HATCH GREEN CHILE CHICKEN STEW
Steps:
- Lightly oil baking dish; preheat oven to 350ºF
- Combine seasoning blend for the chicken in a small bowl and sprinkle evenly over the meat (see Recipe Notes below)
- Place in a lightly oiled baking dish; cover with foil and bake until it reaches an internal temperature of 165º F (this usually takes about 45 minutes--depending upon your oven)
- Once it's done, shred and set aside
- Chop onions
- Add chopped onions and roasted green chiles to food processor; pulse and set aside
- Heat large stockpot with oil; add onion/green chile mixture and cumin seeds; cook on medium high heat for about 5 minutes
- Reduce heat to medium and add chicken broth, garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander and salsa verde; cook for 5 minutes
- Add shredded chicken and bay leaves to broth; reduce heat to low and allow to cook for 15 minutes
- After 15 minutes, add canned white beans with their juice; cook additional 15 minutes; remove bay leaves; add salt and pepper to taste
- Garnish with a squeeze of fresh lime juice, cilantro and Cotija cheese
Nutrition Facts : ServingSize 1 cup, Calories 388 kcal, Carbohydrate 6 g, Protein 29 g, Fat 26 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 113 mg, Sodium 1090 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 17 g
HATCH GREEN CHILIE SOUP
Make and share this Hatch Green Chilie Soup recipe from Food.com.
Provided by drskyles1
Categories Low Protein
Time 1h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- fire roast green chili peppers remove seeds skin and stems.
- boil potatoes.reserve the potato water -- 4 quarts.
- add chicken soup base bring to boil.
- add some potato water to the blender.
- then:.
- potatoes, chili peppers, and sautted onions.
- blend all ingredients.
- make a rue/butter and flour.
- add remaining potato water.
- then sour cream and half and half.
- simmer for 30 minute on low heat.
- top with sun dried tomato slice, melted cheese and green onions.
- add 1 cup roasted sweet corn if you desire -- .
Nutrition Facts : Calories 357.1, Fat 20.2, SaturatedFat 12.5, Cholesterol 57.4, Sodium 128.3, Carbohydrate 38, Fiber 3, Sugar 3, Protein 7.9
HATCH CHILI
I've been making this Hatch green chili for years and it never fails to please!
Provided by james
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 4h50m
Yield 8
Number Of Ingredients 11
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into smaller pieces.
- Place cubed pork in a resealable plastic bag; coat with flour, 2 tablespoons salt, and 2 tablespoons pepper. Heat oil in a skillet over medium heat. Cook pork in the hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker set to High.
- Add the Hatch chiles, remaining salt and pepper, chicken stock, diced tomatoes with peppers, onion, cumin, and garlic to the slow cooker. Mix and cover. Cook on High until pork is tender and flavors blend, about 4 hours.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 35.5 g, Cholesterol 60.5 mg, Fat 12.5 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 2.4 g, Sodium 3164.6 mg, Sugar 3.8 g
POTATO AND GREEN CHILE SOUP
This is a local take on a classic green chile potato soup. Can be garnished with sour cream, chives, green onions, bacon, etc.
Provided by Franny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute.
- Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes. Be sure the soup does not boil.
- Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 36.2 g, Cholesterol 47.5 mg, Fat 16.3 g, Fiber 5 g, Protein 14.9 g, SaturatedFat 10.2 g, Sodium 585.9 mg, Sugar 8.9 g
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