Like any good New Mexican, I love green chile (also known as Hatch chile) in any form; rellenos, enchiladas, scrambled into eggs, topping a cheeseburger… really, you can’t go wrong. My favorite way to use green chiles however, is to create a stew.
To begin, you will need the following ingredients:
To begin, create a stock using chicken breasts; once chicken is fully cooked, remove, allow to cool, then shred. To add additional flavor to the stock, add 1-2 bullion cubes.
Saute onions & carrots until onions are translucent, and add to chicken stock with diced potatoes, shredded chicken, posole, garlic cloves & diced green chiles. Allow mixture to stew for at least 2 hours.
Serve with shredded cheddar cheese, a dollop of sour cream & tortilla chips or a flour tortilla for dipping. For extra spice, serve with a cocktail made with Serrano-Infused Tequila.