Free Recipe Five Chile Stew

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for Five Chile Stew Recipe

8 c Low sodium chicken stock
1 Garlic clove; left whole
2 Garlic cloves; minced
1 Cinnamon stick
1 Dried guajillo pepper
2 Whole allspice
2 Whole black peppercorns
1 ts Salt; or to taste
4 Boneless skinless chicken
-breast halves
2 Fresh poblano peppers
2 New Mexico or Anaheim chiles
2 Jalapeno peppers
2 tb Unsalted butter
1 Fresh serrano pepper
1 sm Onion; minced
1/2 ts Ground cumin
1 ts Dried oregano
4 Yukon gold potatoes
1/4 c Cilantro leaves
4 Ears fresh corn kernels
Juice of 2 limes
1 Thinly-sliced lime; for
-garnish
1 sm Thinly-sliced ripe avocado;
-for garnish

Five Chile Stew Preparation

Place the chicken stock in a medium saucepan. Add the whole garlic clove, cinnamon, dried pepper, allspice, peppercorns, and salt. Cover, and bring to a boil; reduce to a simmer over low heat. Add chicken; simmer until cooked through 15 to 20 minutes. Transfer chicken to a bowl. when cool enough to handle, shred chicken into thin strips. Set aside. Strain stock through a fine sieve; reserve. Discard solids. Roast poblano, New Mexico and jalapeno peppers over gas flame or under broiler, until blackened, turning as needed. Transfer to a small bowl, and cover tightly with plastic; let steam until cool enough to handle, about 15 minutes. Peel, seed, and remove stems from peppers. Reserve any liquid that has collected in bowl. Cut peppers into 1/2-inch-thick strips. Set aside. Melt butter in stockpot over medium heat. Devein, seed and cut serrano pepper into 1/4 inch dice. Add serrano, onion, minced garlic, cumin, and oregano. Cook, stirring, until garlic has softened 3 to 5 minutes. Add reserved stock. Cover, bring to a boil, and reduce to a simmer over low heat. Peel potatoes and cut into 1-inch cubes. Add potatoes, half the cilantro, reserved pepper strips, and any reserved pepper liquid. Cook, with lid slightly ajar, until potatoes are soft, 8 to 12 minutes. Add corn and reserved chicken. Cook over medium-low heat until warm, 5 to 10 minutes. Just before serving, add lime juice and remaining cilantro leaves. Stir well. Season to taste with salt. Serve in individual bowls, garnished with lime, cilantro, and avocado. Makes 8 servings. Cuisine: Mexican Source: Martha Stewart Living Magazine, Jul/Aug 1997 S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 180 Calories (kcal); 5g Total Fat; (21% calories from fat); 17g Protein; 21g Carbohydrate; 42mg Cholesterol; 310mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 8

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