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| Pueblo Green Chile Chicken Stew Ingredients 2 lb boneless, skinless chicken breasts, cubed (or 6 c left-over cooked chicken, turkey, or pork) 1 TBSP olive oil 3 ears of corn, corn sliced from the cob (or 1 cup frozen corn kernels) 2 stalks of celery, chopped 2 medium potatoes, peeled and chopped 12 oz of canned diced green chiles (or less if you prefer and your choice of mild or hot) 4 to 6 c chicken broth (or bouillon) (I like 'Better Than Bouillon.') 2 tsp cumin (or chili powder) 1 tsp oregano (or cilantro) Instructions In a large pot, lightly brown the chicken in the olive oil. Add remaining ingredients and cover. Simmer for one hour. Serve with warm flour or corn tortillas. Source: adapted from recipe by Six Hip Chix  |
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