⭐️⭐️ Hatch Chile Stew ⭐️⭐️
With Chicken and Heirloom Beans
Tortilla Strips, Sour Cream, Avocado, Radish, Cilantro
Hatch Chile Aficionados, you’re gonna love this stew! It is chock-full of a whole pound of fire-roasted chopped Hatch chiles. But don’t worry, I used the mild ones so it is not too spicy, just bursting with New Mexico green chile goodness. There is also red Hatch chile powder in the recipe for another layer of chile flavor and so you can adjust the spice-level to your liking. 🔥
Chicken and heirloom beans make it a hearty meal while all the garnishes give it pizzazz. Home-fried tortilla strips are dusted with Hatch chile powder and give the stew a spicy Southwest crunch. Sour cream, avocado, radish, and cilantro bring creamy, peppery, and herby notes. Unlike some stews where chicken and/or beans take center stage and chiles play a supporting role, here, the chiles are the star. ⭐️
Hatch Chiles are chile pepper varieties commercially cultivated in the Hatch Valley of Southern New Mexico. It is said that the soil and climate of the area contribute to the especially pleasing flavor of the chiles. (from Fresh Chile Co. here) 🌶
Hatch Chile Stew with Chicken, Heirloom Beans Recipe
- 1 -16 oz. package Hatch Green Chile (fire-roasted, peeled, frozen, mild, chopped)
- 2 T. olive oil
- 1 medium white onion, small dice
- 4 garlic cloves, minced
- 1 lb. ground chicken
- 1 t. cumin seeds
- 1 t. coriander seeds
- 2 t. dried mexican oregano
- 1 t. Hatch Red Chili Powder (medium heat) add more to taste
- 1 t. smoked paprika
- 3 c. chicken stock
- 2 c. cooked cassoulet heirloom beans
- sea salt
Defrost the package of chopped green chiles. A quick-thaw method is to submerge the vacuum sealed package in a big pot of cold water. It should be ready to go in less than 30 minutes.
Heat olive oil in a large deep sauté pan over medium heat. Add onion and cook until soft. Add garlic and cook for two more minutes, stirring occasionally. Add chicken and cook until lightly browned.
Meanwhile toast cumin seeds and coriander seeds in small dry pan, then grind with mortar and pestle. Add cumin, coriander, oregano, chili powder, and paprika to the chicken mixture. Cook for a few minutes to heat the spices and to bring out their aromas, then add the defrosted Hatch chiles.
Add chicken stock and beans. Briefly bring to a boil, then simmer for 20 minutes. Add salt to taste.
I find that ground coriander in the supermarket spice section has little taste, but the whole seeds, first toasted then ground to order have super fragrant floral notes with nutty, lemony flavors.
Additionally, freshly ground cumin seeds have a more intense, complex flavor than the jarred ground cumin.
Read how to cook, and about cassoulet heirloom beans here. Since cooking beans takes time, I always cook a pound at a time, then freeze the extra cooked beans in their liquid for other recipes. The beans here were left over from my Lamb Shank with Cassoulet Beans recipe.
- corn tortillas
- avocado oil
- Hatch chili powder
- sea salt
Cut tortillas into thin strips. Fry in hot oil until golden. Remove strips to paper towels and immediately season with Hatch chile powder and sea salt.
- sour cream
- avocado, cubed
- radish, thinly sliced
- tortilla strips
Ladle Hatch Chile Stew into warm shallow bowls. Top with a dollop of sour cream, avocado, and radish. Sprinkle tortilla strips on top. Garnish with cilantro.
More Hatch Chiles
Cream of Hatch Chile Soup here
Grilled Artichoke, Hatch Chile Garlic Mayonnaise here
Spicy Hatch Chile Salsa Roja Rice here
Calabacitas with Hatch Chiles here
Smoky Pork Chops with Fresh Corn and Fire-Roasted Hatch Chile, Pickled Okra here
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