You are currently browsing the tag archive for the ‘Green Chili Stew’ tag.
In case you missed it, we love macaroni and cheese and have graduated from the blue box to homemade amazingly delicious recipes. While we love, love, love our original recipe, every now and then we want something a little different. Not to mention, some of our favorite San Antonio memories involve sitting at a table at Silo and sharing the amazing green chili and orzo macaroni and cheese with friends. J found this Serious Eats recipe, which with a few modifications is really close.
2 teaspoons cornstarch
1 (12-ounce) can evaporated milk (we used fat-free because it’s what our local HyVee had)
2 bone-in, skinless chicken breast halves (about 1 pound total) (we used boneless skinless because it’s what we had on hand)
Half pound dry elbow macaroni (Or the whole box like us)
3 tablespoons unsalted butter
4 ounces grated American cheese (or your favorite mild cheese, we like Monterrey jack cheese)
8 ounces grated pepperjack cheese
1 (3.5 ounce) can chopped green chilies
1 cup homemade or store-bought salsa verde (in a pinch you can use the Texas Two-Step green chili stew)
1/2 cup chopped fresh cilantro leaves
6 scallions, thinly sliced
Combine cornstarch, evaporated milk, and eggs in a small bowl and whisk until homogenous. Set aside. Season chicken with salt. Place chicken breasts in a large Dutch oven or stockpot and cover with water by 4 inches. Bring to a boil over high heat, then reduce to a simmer and cook until chicken is cooked through, about 5 minutes after a boil is achieved. Using tongs, transfer to a large bowl and set aside. Return water to high heat until boiling and add pasta. Cook, stirring occasionally, until barely al dente. Drain pasta and return to pot. While pasta is cooking, pull chicken meat into bite-sized shreds and set aside, discarding bones (which is why we used boneless, skinless in the first place.) When pasta is cooked, return to low heat. Add butter and stir until melted. Add evaporated milk/egg mixture and cheese. Stir until smooth and creamy. Stir in chopped chilies, salsa verde shredded chicken, cilantro, and scallions.
We baked this for about 15 minutes in a 350 degree oven to let it set.
This is now my second favorite macaroni and cheese recipe ever. Plus, it freezes well.
One thing I miss about Texas is the abundance of Hatch green chilies at HEB. And the green chili enchiladas at Chuys. We’ve tried a few recipes from scratch to match the sauce and a stew without luck. Until we found Cookwell & Company’s Two-Step Green Chile Stew Mix. With a few modifications, it was the closest we’ve had since leaving Texas.
Two-Step Green Chile Stew Mix
2 chicken breasts (Shredded or diced)
rice or barley (to help thicken the stew)
corn (we omitted this time, but will add in the future)
1-2 tablespoons vegetable oil
1 cup chicken broth (if needed)
Mexican blend shredded cheese
Heat stew over medium heat until simmering, turn down to low. Sautee chicken in oil until cooked through. Add to the stew. Add rice or barley. Cook for 10-15 minutes simmering until stew is cooked down, by about a third. Add the corn. If the stew has reduced too much, add the chicken broth. Add the corn and simmer for about 2 minutes or until heated through. If frozen, cook another five minutes. Ladle into bowls and top with cheese.
Perfect for a late fall evening. Just enough spice and flavor to not need any additions. I cannot wait to try this in the crock pot later this winter!