Five chile stew
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | 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 | teaspoon | Salt; or to taste |
| 4 | Boneless skinless chicken breast halves | |
| 2 | Fresh poblano peppers | |
| 2 | New Mexico or Anaheim chiles | |
| 2 | Jalapeño peppers | |
| 2 | tablespoons | Unsalted butter |
| 1 | Fresh serrano pepper | |
| 1 | small | Onion; minced |
| ½ | teaspoon | Ground cumin |
| 1 | teaspoon | Dried oregano |
| 4 | Yukon gold potatoes | |
| ¼ | cup | Cilantro leaves |
| 4 | Ears fresh corn kernels | |
| Juice of 2 limes | ||
| 1 | Thinly-sliced lime; for garnish | |
| 1 | small | Thinly-sliced ripe avocado; for garnish |
Directions
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 jalapeño 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 ½-inch-thick strips. Set aside. Melt butter in stockpot over medium heat. Devein, seed and cut serrano pepper into ¼ 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@..." Per serving: 180 Calories (kcal); 5g Total Fat; (21% calories from fat); 17g Protein; 21g Carbohydrate; 42mg Cholesterol; 310mg Sodium Food Exchanges: 1½ Grain(Starch); 2 Lean Meat; ½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Recipe by: Martha Stewart
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