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Gallery Five-Chile Stew Recipe Summary Servings: 8

Ingredients Ingredient Checklist 8 cups homemade or low-sodium chicken stock, skimmed of fat 3 cloves garlic, peeled; 1 whole, 2 minced 1 cinnamon stick 1 dried guajillo, cayenne, or New Mexican pepper 2 whole allspice 2 whole black peppercorns 1 teaspoon salt, plus more to taste 4 boneless, skinless chicken-breast halves 2 fresh poblano peppers 4 fresh green peppers, such as 2 New Mexico or Anaheims plus 2 jalapeños 2 tablespoons unsalted butter 1 fresh serrano pepper, deveined, seeded, and cut in 1/4-inch dice 1 small onion, peeled and minced 1/2 teaspoon ground cumin 1 teaspoon dried oregano 4 Yukon gold potatoes, peeled and cut into 1-inch cubes 1/4 cup cilantro leaves, plus extra for garnish 4 ears fresh corn, husks and kernels removed Juice of 2 limes, plus 1 lime thinly sliced for garnish 1 small ripe avocado, thinly sliced for garnish

Gallery Five-Chile Stew

Recipe Summary Servings: 8

Five-Chile Stew

Five-Chile Stew

Five-Chile Stew

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 8 cups homemade or low-sodium chicken stock, skimmed of fat 3 cloves garlic, peeled; 1 whole, 2 minced 1 cinnamon stick 1 dried guajillo, cayenne, or New Mexican pepper 2 whole allspice 2 whole black peppercorns 1 teaspoon salt, plus more to taste 4 boneless, skinless chicken-breast halves 2 fresh poblano peppers 4 fresh green peppers, such as 2 New Mexico or Anaheims plus 2 jalapeños 2 tablespoons unsalted butter 1 fresh serrano pepper, deveined, seeded, and cut in 1/4-inch dice 1 small onion, peeled and minced 1/2 teaspoon ground cumin 1 teaspoon dried oregano 4 Yukon gold potatoes, peeled and cut into 1-inch cubes 1/4 cup cilantro leaves, plus extra for garnish 4 ears fresh corn, husks and kernels removed Juice of 2 limes, plus 1 lime thinly sliced for garnish 1 small ripe avocado, thinly sliced for garnish

Directions

Place the chicken stock in a medium saucepan. Add the whole clove garlic, cinnamon, dried pepper, allspice, peppercorns, and salt. Cover, and bring to a boil; reduce to a simmer over low heat.

Add chicken; simmer until cooked through, 15 to 20 minutes. Transfer chicken to a bowl. When cool enough to handle, shred chicken into thin strips. Set aside. Strain stock through a fine sieve; reserve. Discard solids.

Roast poblanos and green peppers over gas flame or under broiler, until blackened, turning as needed. Transfer to a small bowl, and cover tightly with plastic; let steam until cool enough to handle, about 15 minutes. Peel, seed, and remove stems from peppers. Reserve any liquid that has collected in bowl. Cut peppers into 1/2-inch-thick strips. Set aside.

Melt butter in stockpot over medium heat. Add serrano, onion, minced garlic, cumin, and oregano. Cook, stirring, until garlic has softened, 3 to 5 minutes. Add reserved stock. Cover, bring to a boil, and reduce to a simmer over low heat. Add potatoes, half the cilantro, reserved pepper strips, and any reserved pepper liquid. Cook, with lid slightly ajar, until potatoes are soft, 8 to 12 minutes. Add corn and reserved chicken. Cook over medium-low heat until warm, 5 to 10 minutes. Just before serving, add lime juice and remaining cilantro leaves. Stir well. Season to taste with salt. Serve in individual bowls, garnished with lime, cilantro, and avocado.

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All Reviews for Five-Chile Stew

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All Reviews for Five-Chile Stew

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    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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