Green Chili Stew


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.

Ingredients:
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

Directions:
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.

My opinion:
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!

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