Opulent Cottage: Hatch Chile Stew

Remember when I promised to share some of my Hatch chile recipes? I’m here to make good on my promise, cause it's Foodie Friday, and share a simple, healthful stew that I hope you all will enjoy!

Hatch chiles, the spicy, once-a-year delicacy that we all wait for from the time our stash runs out until every August, are still available at my local grocery store. If you have any Hatch chile recipes to share, I would love to see them, as we can't get enough of their peppery goodness.

I created this stew after eating a similar one at one of our favorite local restaurants, Chuy’s. Chuy’s originated in Austin, TX, and serves some of the best Tex-Mex dishes in the state. I really like to make everything from scratch though, and even while I was eating it I could think of a few additions of veggies that my family would enjoy. Here’s my version of their delicious classic, given the Andrea twist.

Hatch Chile Stew

1 yellow onion, chopped

5 cloves garlic

5 – 6 large tomatillos, husks removed, and chopped into ½ inch pieces

1 large can tomatoes

1 quart chicken broth

1 T cumin

1 lb chicken breasts

3 -4 large red potatoes

2 large carrots

½ lb mushrooms

3 large zucchini, sliced

2 roasted, peeled and chopped Hatch chiles, or 1 small can diced green chiles*

1 cup fresh corn kernels

Fresh cilantro, for garnish

Sauté onion for 5 minutes in a small amount of olive oil. Add garlic and chopped tomatillos and sauté, stirring often, for 5 minutes. Add tomatoes, with their juice, breaking apart if whole. Add broth and cumin, and bring to a boil, reduce heat, and simmer for 20 minutes.

Meanwhile, grill chicken on an outdoor grill or grill pan. Set aside to rest. When cool, cut into bite-size pieces.

Dice potatoes, carrots and mushrooms and add to stew mixture. (I was out of carrots today, but they are a really delicious addition to this stew.) Cook for 10 minutes, then add sliced zucchini, green chiles, and corn. Cook an additional 7 – 8 minutes, until zucchini and potatoes are cooked through. Garnish with cilantro.

*To roast chiles, place on a baking pan under broiler until charred. Turn over with tongs and broil second side. Let rest 5 – 10 minutes (some folks like to put them into a bag to steam), then scrape away blackened skin with a knife. While fresh Hatch chiles are the best, the canned version isn’t bad, either! I buy large cans, lay them out and freeze on a cookie sheet, and then toss into a freezer bag. 2 – 3 chiles equal the amount in one of the small cans.

Enjoy! Foodie Friday, held at Designs by Gollum, can be found here.