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CHUY'S GREEN CHILE STEW
Source: Chuy's - San Antonio, Texas
2 C. (approximately 6 to 8 chiles) fresh Sandia
green chiles *
1 (3- to 4-lb.) whole chicken, cut into 8 pieces
1 to 2 T. vegetable oil, or as needed
6 C. onions, sliced 1/2-inch thick
4 C. carrots, diced into 1-inch cubes
6 cloves garlic, minced
4 C. tomatillos, husks removed, rinsed and quartered
4 C. Roma tomatoes, quartered
1 T. salt
1 T. pepper
10 C. chicken broth
6 C. new potatoes, cut into 1-inch cubes
1/2 C. chopped cilantro
1 C. diced green onions
Flour tortillas for serving
* You can substitute a mix of New Mexican Anaheim and poblano chiles if Sandia chiles are unavailable.
Broil green chiles in the oven 2 to 3 inches from the heat or lay over open flame on grill, turning chiles as the skins blacken. Peel chiles and discard skins; dice chiles.
In a heavy-bottom pot, brown the chicken pieces over medium heat in vegetable oil, about 15 minutes. Drain all but 1 tablespoon of drippings. Add onions, carrots and garlic; sauté until onions begin to brown, about 10 minutes. Add tomatillos, tomatoes, salt and pepper and cook another 5 to 10 minutes. Add chicken broth and new potatoes. Bring to a boil, turn heat down to a simmer, and cook for about 30 minutes. Chicken should be thoroughly cooked and vegetables tender.
Remove chicken from pot and pull meat from the bones; discard bones and skin. Return chicken to pan.
Add green chiles, cilantro and green onions. Simmer for another 5 minutes. Serve with fresh flour tortillas. Makes 6-8 servings.