Some people like to roast their own and then make their own green chili.
I would be willing to bet that if I decided to undertake the task (much like pickling and canning), I would love the meditative aspects of the time and skill it takes.
I am not at that point in my life.
So, I support local adventurers, restaurants, and entrepreneurs – “King’s Chef” happens to be all three of those and is actually located around the corner from where I live.
Thus, we thank King’s Chef and dive deep, right into the Green Chile Chicken Stew recipe below!
Green Chile Chicken Stew
2 Tbs. olive oil
2 medium red potatoes, chopped
1/2 white onion, chopped
2 carrots, chopped
2 stalks of celery, chopped
1 large chicken breast
sea salt and pepper
1 cup green chile
grated cheese
In a large Dutch oven, heat the oil and add the chopped veggies, along with plenty of salt and pepper. Coat all surfaces with the oil and stir well. As the veggies begin to break down, add the chicken breast to sear on both sides and then cover to fully cook.
Once the chicken is cooked through, cut into small pieces with the back of a spatula or wooden spoon.
Stir in the green chile and allow everything to simmer for 3-5 minutes.
Serve topped with grated cheese.
