(WORT) — This week Sara’s Table shares with us a recipe inspired from her time living in Albuquerque, New Mexico and the state’s most famous question–red, or green?
Green Chile Chicken Stew
2 tablespoons vegetable oil
2 tablespoons flour
1 white onion, cut into 1/2-inch dice
1 whole roasted chicken, meat shredded into pieces
Kosher salt and freshly ground pepper
2 garlic cloves, minced
3 medium-small white or yellow potatoes, diced
4 carrots, diced
Two 4-ounce cans green chiles, drained
1 quart chicken stock or low-sodium broth
Garnish (if desired) Cilantro, Shredded Cheese, Sour Cream, Lime Wedges
Heat vegetable oil in a pot, adding the flour to make into a roux for the stew base. Add in diced onion and garlic and let soften, mixing in with the roux. Wisk in chicken stock so no lumps form. Add potatoes, carrots and green chile. Bring to a boil, reducing heat to a simmer for 40-45 minutes or until the potatoes and carrots are tender. Add in shredded chicken and simmer for another 10-15 minutes.
Season with salt and pepper to taste and serve with garnishes of cilantro, cheese, sour cream, and lime. Serve with warm flour tortillas or corn bread.