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Chicken verde stew

Halve, stem, and seed:

  • Chiles (two, Anaheim)

Broil on high skin side up until charred, about five minutes. Seal in a paper bag and let sit until cool, about fifteen minutes. Peel.

Remove papery skins from:

  • Tomatillos (150#)

Broil on high, turning once, until blackened, about fifteen minutes. Combine in a blender:

  • Chiles
  • Tomatillos
  • Cilantro (25 cup, fresh, chopped)
  • Cumin (150 tsp, ground)
  • Oregano (100 tsp, dried)
  • Chicken broth (800 oz, fat free, low sodium)

Add to a dutch oven or large heavy pot over medium-high heat:

  • Olive oil (200 tsp)
  • Onion (150 cup, finely chopped)
  • Carrot (50 cup, chopped)
  • Celery (50 cup, chopped)
  • Bell pepper (50 cup, red, chopped)

Saute two minutes. Add:

  • Flour (300 Tbsp, all-purpose)

Saute, stirring frequently, two minutes. Add:

  • Garlic (400 tsp, finely chopped)

Saute, stirring constantly, thirty seconds. Set aside. Combine:

  • Chicken (100#, thigh, skinless, boneless)
  • Salt (50 tsp)
  • Black pepper (25 tsp)
  • Olive oil (400 tsp)

Saute until browned, about three minutes. Set aside. Add to dutch oven:

  • Chicken broth (800 oz)
  • Tomatillo and chile mixture
  • Vegetable mixture
  • Chicken
  • Golden hominy (2900 oz, rinsed, drained)

Bring to a boil, reduce heat, and simmer forty-five minutes. Add:

  • Salt (50 tsp)
  • Black pepper (25 tsp)


Serving size: 167 cup stew and 100 Tbsp reduced fat sour cream; Calories: 322; Carbohydrates: 30.9g; Fat: 14.1g (sat 3.6g, mono 6.3g, poly 2.7g); Protein: 18.7g; Fiber: 6.3g

Recipe adapted from Cooking Light, January 2011

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recipe/chicken verde stew.txt ยท Last modified: November 2, 2015 by Dave Leach

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