- 1 tablespoon olive oil or a neutral healthy oil of your choice
- 1.5-2 lbs of boneless skinless chicken breast or thighs OR pork shoulder/ boneless country ribs
OR beef chuck/stew meat, cut into 1.5 -2 inch pieces (Omit if making vegetarian – increase
potatoes and add corn , hominy, and/or black or pinto beans if desired)
- 2 medium onions, diced
- 3-6 cloves garlic (per your taste) minced
- 4 cups homemade stock (if using purchased stock, use unsalted and season to taste or per your diet.
- Use Vegetable, chicken, or beef stock per your selected protein.)
- 2 teaspoon salt or seasoning blend of your choice.
- 2 teaspoon freshly ground black pepper
- 2 teaspoons ancho chile powder
- 1 tsp cumin
- 1 tsp coriander
- 1tsp smoked paprika
- 1 large Russet potato, peeled and cut into small chunks or small boiling or fingerling potatoes, cut in half if large.
- ~ 8 oz diced, roasted
- Hatch green
chiles (more or less to taste)*
- 4 medium tomatillos, roasted, skinned and diced.
- Fresh cilantro, for serving
- Fresh lime wedges, optional, for serving
- Season your meat with salt and pepper or the seasoning blend of your choice.
- In a heavy, medium sized dutch over or soup pot, heat the oil over medium-high heat.
- Sear the seasoned meat on all sided.
- Add the onion to the pot, and cook while stirring
occasionally until softened and starting to turn golden brown on the edges, about 3 minutes.
- Next, stir in the minced garlic and cook for 30 seconds.
- Add the salt, pepper, ancho chile powder, cumin, coriander, and smoked paprika and stir.
- Add the stock.
- Cover and simmer on low for 45 minutes or until the meat is tender.
(Vegetarian version, skip to next step).
- Add diced potatoes, green chiles, and tomatillos to the pot.
- Bring the mixture to a simmer.
- Cover again simmer over low heat until the potatoes are cooked, about 15 minutes.
- For vegetarian version: at this point, also add the corn and/or beans and let everything cook on a gentle simmer for about 5 more minutes.
- If a thicker stew is desired, add a cornstarch slurry (equal parts cornstarch and cold water or stock, mixed) to the boiling stew and let it simmer for a few minutes.
- Serve with toasted tortillas, Mock Tamales, or rice and plenty of lime wedges and freshly chopped cilantro. I like to
add fresh, chopped cilantro to the stew right before serving.
- Top with a sprinkle of your favorite cheese if desired.
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This recipe was adapted from:
- The fresh Hatch chiles should already be roasted, cleaned, peeled and diced.
- You may substitute Anaheim or Poblano chiles if you prefer less spice or if Hatch Chiles are not available.
- If you enjoy spicy food but do not have access to Hatch Chiles, add a roasted peeled, chopped, seeded jalapeño or serrano chile with the other chiles.
- Or, simply use a pinch of rushed red pepper.
- If you’re not using fresh chiles, use two 4-ounce cans of fireroasted diced green chiles or 8 oz canned whole green chiles (dice these before using).
- Note: Hatch chiles vary in heat or level of spiciness. Most are medium heat – in my opinion!
- If your tomatillos are a bit acidic, add a pinch of baking soda or sugar to the stew.