When I was in New Mexico I couldn't get enouh of this stuff. It is flavorful and amazing and not nearly as spicy as you might suspect. This is the best recipe I've come up with so far.
3 Tbs cooking oil
1/2 cup butter
3/4 cup flour
2 cups milk
3 cups chicken broth
2 medium onions, chopped
6-8 medium potatos, cubeb
2 lbs grilled chicken, cubed
1 cup chopped green chili pepper
3 Tbs powdered green chili
1 tsp garlic powder
1 tsp cumin
1 tsp oregano
1 tsp coriander
1Tbs ground sage
salt & pepper, to taste
Sauté onions and sage in cooking oil till golden brown and translucent; remove from pan. Melt butter and mix with flour; allow to brown a bit in the pan, then slowly add chicken stock and milk. Whisk to avoid lumps. Allow to come to a boil and thicken. Add the rest of the ingredients except the chicken. Simmer for 30 minutes. Add chicken at the end and serve. A garnish of fresh lime juice and chopped cilantro adds a nice freshness to the soup when served.
Traditional green chili stew has virtually no seasonings. This is just a tad spicy.
*Inspired by El Potrero Trading Post Green Chili Stew
