No, really, it’s ridiculously easy.
And think of this recipe as a broad green chile stew framework, experimentation is encouraged. Feel free to post any modification suggestions in the comments!
One tablespoon olive oil or butter
Two cloves of garlic, minced
One/half medium onion, chopped (or a whole onion, just depends on your oniony-ness)
Four cup mushroom broth (broth, not cream of mushroom broth, blech). Here’s my favorite broth. You can also easily substitute chicken broth if you don’t like the taster or color of mushroom broth (it’s dark brown).
One 14.5 oz. can chopped tomatoes
One small rotisserie chicken, skin removed, shredded into chunks (don’t shred too small, big chunks are better for stew). (Yes you could cook the chicken, but why bother)?
Two cups chopped green chile. (Make sure your of your diners heat tolerance before going overboard with the chile or just make fun of them for being a chile wuss).
Pinch cumin
Salt
Pepper
Three medium potatoes (I prefer yukon golds), chopped and microwaved or roasted until just starting to turn soft.
Tortillas
Sour Cream
Heat olive oil or butter in large pot or dutch oven*. Add garlic and heat until fragrant. Add onions and heat until translucent.
Add mushroom broth, chopped tomatoes, chicken, green chile and cumin. Heat at a medium simmer for one to two hours. Depending on how much time you have and how much you want the flavors to blend. Taste occasionally and season as necessary.
Add the almost-cooked potatoes about a half-hour before you’re going to serve the stew. It’s ready when the potatoes are tender. Don’t cook the stew forever with the potatoes in it, or it they will just break down into mush.
Serve topped with a dollop of sour cream and a tortilla on the side.
*Note: This also works well in a crock pot. Just put the potatoes on top or stir them in later so they don’t break down too much.
