22 mexico chicken stew Recipes

chicken (3 to 4 lbs.), cut into 8 pieces, whole bay leaves, whole black peppercorns, salt, frozen corn , defrosted and drained, green bell peppers, halved, stemmed, and seeded, anaheim or new mexico green chiles, halved, stemmed, and seeded, serrano chiles, halved, stemmed, and seeded, canola oil, yellow onions, chopped, minced garlic, ground cumin, ground coriander, posole or hominy, drained, white beans, drained, whole tomatillos, drained and roughly chopped, lime wedges, chopped cilantro, and tortilla chips

vegetable oil, divided, onions, chopped (about 3 cups), garlic cloves, minced, flour, salt, ground cumin, fresh ground black pepper, boneless pork shoulder, fat trimmed and meat cut into 1 1/2-in . cubes (butt), ground red dried new mexico chile, reduced-sodium chicken broth (i replaced some of the broth with chicken boullion and water), bay leaf

white onions, chopped, garlic, minced, vegetable oil, boneless pork shoulder , trimmed of excess fat and cut into 1 inch pieces, frozen roasted new mexico green chilies, peeled seeded and chopped, chicken stock, salt, pepper, potatoes (yukon gold work well) or 1 1/2 lbs other boiling

beef steaks, potatoes, chicken broth, red beans, black beans, diced tomatoes with green chilies, chopped new mexico green chilies, yellow onion, garlic, oil, salt, pepper

pork, hominy, drained (yellow or white ), diced tomatoes with green chilies, low sodium chicken broth, vegetable oil, onion, chopped, garlic cloves, minced, new mexico chile powder (mild, medium, or hot ), dried ancho chile powder, ground cumin, salt, fresh ground pepper, fresh cilantro leaves, chopped or 4 tbsp dried cilantro, lime , per serving

head garlic, country-style pork ribs (not lean), cold water, reduced-sodium chicken broth (32 fl oz), dried oregano (preferably mexican), crumbled, dried new mexico or guajillo red chiles * (2 oz), boiling-hot water, coarsely chopped white onion (1 large), salt, white hominy (also called pozole), drained and rinsed, accompaniments: fried tortilla strips (see cooks note, below); 1/2-inch cubes of california avocado; thinly sliced cabbage or lettuce; chopped white onion; chopped radishes; lime wedges; crumbled dried oregano (preferably mexican); dried hot red pepper flakes

vegetable oil, divided, onions, chopped (about 3 cups), garlic cloves, minced, flour, salt, ground cumin, freshly ground black pepper, boned pork shoulder (butt), fat trimmed and meat cut into 1 1/2-in. cubes, ground dried red new mexico chiles, reduced-sodium chicken broth, bay leaf

boneless top round beef, cut into 1 1/2-inch cubes, peeled thinly sliced gingerroot (about 2 oz), dried new mexico chiles, soaked, seeded and deveined, garlic cloves, coarsely chopped, shallot, coarsely chopped, water, vegetable oil, sugar, fish sauce, mushroom soy sauce, salt, fresh ground pepper, chicken broth, green coconut juice, tamarind juice, fresh cilantro stem, for garnish, cucumber , slices

corn oil, chopped onion, garlic cloves, chopped, dried ancho chilis*, stemmed, seeded , torn into pieces, dried new mexico chilis, stemmed, seeded , torn into pieces, tomatoes, seeded, chopped, canned unsalted chicken broth, dried oregano, crumbled, ground cumin, ground allspice, lamb stew meat (preferably shoulder), well trimmed, cut into 1-inch pieces, low-salt kidney beans, drained

reduced-sodium chicken broth (10 fl.oz. ), stewed tomatoes, dried new mexico chiles, stems and seeds discarded and chiles torn into pieces, white onion, sliced 3/4-inch-thick, garlic cloves, peeled, cilantro, coarsely chopped fresh, peanuts , dry-roasted, ground cumin, salt (to taste), olive oil, rotisserie-cooked chicken (2 lb), pink beans , in sauce (preferably goya), chopped fresh cilantro , sour cream

pork butt , trimmed of fat, yellow onions, quartered, ground cumin, bay leaves, dried mexican oregano, salt, black peppercorns, cayenne, chile verde , recipe follows, corn tortillas, accompaniment, diced, seeded tomatoes, accompaniment, sour cream, accompaniment, fresh mild green new mexico chiles , or anaheims, fresh hot green new mexico (big jim ) chiles, or anchos or poblanos, vegetable oil, chopped white onion, minced garlic, minced, seeded jalapeno pepper, dried mexican oregano, salt, ground cumin, all-purpose flour, chicken stock , or canned low-sodium chicken broth, chopped fresh cilantro

cut up pork , chicken, or beef, oil, heaping tbsp flour, fresh chopped garlic, chicken bouillon, crushed tomatoes, potatoes, diced, thawed chile products of new mexico green chile with or without the juice, salt, kitchen bouquet, shredded cheese , optional, warm tortillas or crusty bread, optional

pork - trimmed or 8oz chicken, flour, olive oil, red new potatoes or your choice. approx 1lb potato., tomato, hatch green chilis, garlic, new mexico red chili powder, qt chicken stock, cumin

dried pasilla or red new mexico chile peppers or 1 ancho chile pepper, stemmed and seeded, water or chicken stock, to cover, dry marcona almonds, toasted, blanched hazelnuts, toasted, sweet or smoked sweet paprika, roasted piquillo peppers packed in water, drained well, thick) stale good-quality white bread, diced, garlic, grated or made into a paste, very ripe tomatoes , grated on a box grater, splash of sherry vinegar (about 1 1/2 tbsp), kosher salt and freshly ground pepper, evoo, evoo, plus more for drizzling, white or yellow potatoes, chopped or quartered, kosher salt and freshly ground pepper, stalks celery, finely chopped, fresh bay leaf, onion, finely chopped, bundle fresh parsley , tied with kitchen string, dry white wine, chicken or seafood stock, mussels or clams, scrubbed, shrimp, peeled and deveined, evoo, for drizzling, serrano ham, thick center-cut pieces cod or other sustainable white fish, sliced crusty bread , for serving, gremolata , recipe follows, garlic, halved, fresh parsley leaves, fresh thyme sprigs, leaves stripped and chopped, anchovy fillet or in hot pepper, garlic, grated, zest of 1 lemon

water, anaheim chilies, coarsely chopped, poblano peppers, coarsely chopped, jalapeno peppers, pressed, serrano peppers, pressed, yellow wax chile peppers, pressed, habanero peppers, pressed, dried new mexico chile, coarsely chopped, ancho chili, coarsely chopped, dried pasilla peppers, coarsely chopped, dried arbol chiles, tomatillos, coarsely chopped, avocado, coarsely chopped, tomato, coarsely chopped, red onion, coarsely chopped, potatoes, coarsely chopped, stalks celery, sliced to a 1/4 inch, garlic cloves, pressed, garlic cloves, whole, fresh cilantro, chopped, fresh parsley, chopped, monterey jack cheese, crumbled, ground pork, lamb, cubed, red kidney beans, beef stock, chicken stock, lime juice, fish sauce, ground ginger, chili powder, celery seed, mace, oregano, cumin seed, thyme, bay leaves, sugar, salt and pepper

anaheim green chilies, lean pork loin, vegetable oil, onion, finely chopped, minced garlic cloves, jalapenos, diced, chicken broth, beer (optional), oregano, salt, pepper, bay leaves, cumin, diced tomatoes, potatoes, diced 1/2-inch, butter, flour

head garlic, water, chicken broth, country-style pork ribs, dried oregano (preferably mexican), crumbled, dried new mexico red chiles, boiling-hot water, white onion, salt, two 30-oz cans white hominy (preferably bush s best), corn tortillas, vegetable oil, diced avocado, sliced iceberg or romaine lettuce, chopped white onion, diced radishes, lime wedges, dried oregano, dried hot red pepper flakes

this earthy-tasting , full-flavored pork and hominy stew originated in mexico, although it is now extremely popular in the american southwest. this stew is typically accompanied by an assortment of crunchy toppings (each in a small bowl) and warm tortillas. verde means green in spanish and green pozole, not surprisingly, is lighter and more refreshing than red pozole. green pozole is prepared with lots of cilantro, fresh jalapenos, and tomatillos. these ingredients are cooked for a very short time; the flavors are bigger, brighter, and fresher than pozole with red sauce. a slightly different set of garnishes accompanies green pozole as well: diced tomato, diced avocado, and minced jalapeno. in other words, forego the cilantro, oregano, and ancho chile puree garnishes suggested for pozole rojo., stew, bone-in pork picnic shoulder roast , (about 5 lb), salt and ground black pepper, vegetable oil, onions , chopped coarse (about 3 cups), garlic cloves , minced or pressed through a garlic press (about 5 tsp), chopped fresh oregano leaves , or 1 tsp dried mexican oregano, low-sodium chicken broth, hominy , white or yellow, drained and rinsed, verde sauce, tomatillos , husked, washed, and quartered, jalapeno chiles (medium) , stemmed, seeded, and chopped coarse, onion , chopped coarse, water, fresh cilantro leaves and stems (about 5 cups), limes , cut into quarters, head romaine lettuce , sliced crosswise into thin strips, radishes , sliced thin, onion , minced, fresh cilantro leaves , roughly chopped, fresh oregano , or dried mexican oregano, chopped, corn or flour tortillas , warmed