Marie’s Crunchy Green Chile Chicken Stew

Rinse and chop 3 red potatoes and 1 white onion. Mince 4 garlic cloves, dice 2 tomatoes, and peel and chop 3 cups of fresh green chile (canned green chile can be used ). Keep the veggies separated.

Take 2 chicken breasts and chop into chunks set to the side.

Set oven temp to 350 and preheat.

Take large stock pot and add 2 tbsp of olive oil turn heat to medium high, once hot add the chicken and brown slightly (you only need to cook the outside of chicken ). Once browned remove chicken and add 1 tbsp of smart balance to the pot, melt the butter and then add the garlic and the onion cook until they are transparent. While the garlic and the onions are cooking scrape the bottom of releasing all the browned pieces from the pot.

Once translucent add the browned chicken and 2 cans of fat free chicken broth set temp to medium. Add potatoes, green chile, 1 tsp of fresh ground pepper corn, and 1 tsp cumin, cook for 30 minutes stirring occasionally, if the stew is too watery you can add instant potato flakes to thicken (be careful to not overdo it no one wants to eat paste!). Once done add salt to taste.

While the stew is cooking take 5 yellow corn tortillas and slice into strips, place on a cookie sheet and spray with Pam. Place in oven and cook until crunchy about 7-10 minutes. Once cooked remove from oven and set to the side.

Portions:

Male: 2 ½ cups stew with a handful of tortilla strips and ¼ cup of shredded low fat cheese.

Female: 1 ½ cups stew with a handful of tortilla strips and 1/8 cup of shredded low fat cheese.

Stew is the best put your New Mexico Green Chile to the test! Stay tuned for another of Marie's creations tomorrow.
~Mario