So Fall in Colorado has more than a few things going for it. Besides amazing weather, Hatch Green Chili’s are in season and the Bronco’s football is too. Us Colorado folk are pretty much obsessed with the two. I bought 3 bushels of the chili’s that are in my freezer, which I am very happy about, especially when I can grab a bag and whip up a pot of Green Chili Chicken stew.
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Ingredients:
2 tbs olive oil
2 cups onions diced
4 garlic cloves minced
6 cups chopped Hatch Green Chili’s (see note)
1 28 oz can diced tomatoes drained
2 cups frozen corn
2 cups peeled and diced potatoes
1 rotisserie chicken chopped
8 cups chicken broth
2 tbs cumin
1 tbs Chimayo red chili powder (or another red chili to your liking)
2 tbs Hatch green chili powder (optional, use it if you have it)
2 tsp salt
1 tsp pepper
1/4 Wondra flour (see note)
1 bunch cilantro chopped
Instructions:
In a separate pot of salted water add peeled and diced potatoes. Bring to a boil and cook until almost cooked through. About 10 minutes. Stain and set aside.
Heat up olive oil in the bottom of a large dutch oven. Add onions and saute for about 5 minutes. Add garlic, green chili, and tomatoes.
Stir in salt and pepper, cumin, and ground chili.
Add chicken broth and simmer for 20 minutes.
In the meantime, remove meat from the rotisserie chicken and chop it into bite-size pieces.
Add chicken, corn, and potatoes into chili.
Add flour to thicken and cook for another 10 minutes.
Stir in chopped cilantro and serve.
Credit to: rockymountaincooking.com