Creamy Green Chile Chicken Stew Recipe

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Ingredients:

Serving

6 slices bacon
2 large yellow onions , halved lengthwise and thinly sliced
kosher salt
freshly ground black pepper , to taste
1 (12-oz) bottle light beer or lager
1 quart chicken broth, plus more if desired
1/4 cup fresh lime juice
2 tsp dried mexican oregano, crushed
2 tsp ground cumin
4 large medium- hot green chiles (such as poblano , about 1 lb), roasted, peeled, seeded and coarsely chopped
1 (15-oz) can cannellini beans, rinsed and drained
2 cups corn kernels (from about 3 cobs) or cooked and drained white hominy
4 carrots, peeled and cut into 1/2 -inch pieces
2 bay leaves
8 boneless, skinless chicken thighs (about 1 3/4 lb)
3/4 cup sour cream, divided
warm corn tortillas

Directions:

Heat a large pot over medium-high heat. Add the bacon and cook, turning occasionally, until it's crisp and the fat is rendered, 7 to 8 minutes. Transfer the bacon to a paper towel-lined plate, crumble and set aside. Add the onions, salt and pepper and cook over medium-high heat, stirring often, until deep golden brown and caramelized, about 20 minutes. Reserve half of the onions for the whole wheat flatbread recipe, or for another use.
Add the beer to the remaining onions, stir to scrape up any browned bits and continue to cook over medium-high heat, stirring occasionally, until the onions are moist and the beer is somewhat reduced, about 10 minutes. Stir in the chicken broth, lime juice, oregano, cumin, chiles, beans, salt and pepper, and bring to a boil over high heat. Reduce the heat to simmer and cook for 10 minutes. Purée the stew until smooth, using a blender (in batches) or in the pot with an immersion blender.
Add the corn, carrots, bay leaves and crumbled bacon to the stew and bring to a boil over medium-high heat. Add the chicken, reduce the heat to medium-low and simmer until cooked through, 20 to 25 minutes. Using a slotted spoon, transfer the chicken to a plate and set aside until it's cool enough to handle. (Meanwhile, leave the pot on the stove and allow the contents to simmer gently.) Shred the chicken, then return it to the pot.
Stir in one-fourth cup of the sour cream. Thin, if desired, with additional broth, season to taste and gently simmer for 10 minutes more, stirring occasionally. Remove from the heat and discard the bay leaves. You should have about 12 cups of stew. Ladle the stew into bowls, garnish with dollops of sour cream, if you like, and serve with tortillas on the side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	563.96 Kcal (2361 kJ)
Calories from fat	367.68 Kcal
		% Daily Value*
Total Fat	40.85g	63%
Cholesterol	83.64mg	28%
Sodium	478.02mg	20%
Potassium	1075.51mg	23%
Total Carbs	38.87g	13%
Sugars	17.33g	69%
Dietary Fiber	12.85g	51%
Protein	14.66g	29%
Vitamin C	20.5mg	34%
Vitamin A	0.6mg	19%
Iron	2.6mg	14%
Calcium	65.6mg	7%

Amount Per 100 g
Calories	199.26 Kcal (834 kJ)
Calories from fat	129.91 Kcal
		% Daily Value*
Total Fat	14.43g	63%
Cholesterol	29.55mg	28%
Sodium	168.89mg	20%
Potassium	380mg	23%
Total Carbs	13.73g	13%
Sugars	6.12g	69%
Dietary Fiber	4.54g	51%
Protein	5.18g	29%
Vitamin C	7.2mg	34%
Vitamin A	0.2mg	19%
Iron	0.9mg	14%
Calcium	23.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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