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New Mexican Chicken Stew
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Brief Description
Thickened with masa harina, this chicken stew is chock full of veggies and southwest seasonings.
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Main Ingredient
chicken
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Category: Soups
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Cuisine: Southwestern
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Prep Time: 20 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Serve with corn or flour tortillas or with a white rice side dish. Can be made up to 2 days in advance, but be careful not to scorch while reheating. A great and hearty stew.
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Posted By: mssavy
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Posted On: Dec 18, 2015
Number of Servings:
Ingredients:
- 2 gallons - strong chicken stock
- 6 cups - cooked chicken meat
- 5 - potatoes peeled, cubed into 1-inch pieces
- 4 cups - corn tortillas cut into 1/2-inch by 3-inch strips
- 3 cans - 15 oz. red kidney beans drained
- 1 cans - 28 oz. Rotel brand tomatoes and green chilies
- 1 cans - 27 oz. chopped green chilies
- 2 cans - 20 oz. hominy drained
- 4 cans - 15 oz. corn kernels drained
- 3 - yellow onions diced
- 3 cans - 15 oz. black beans with jalapenos undrained
- 2 tablespoons - chili powder
- 1 1/2 teaspoons - ground cumin
- 1 teaspoons - black pepper
- 2 cups - masa harina
Directions:
1. In a large pot add chicken stock, corn tortilla strips, onion, potatoes, chili powder, black pepper and cumin. Simmer until the potatoes are just tender, about 10 minutes.
2. In a small bowl, add 6 cups of the chicken stock mixture to the masa harina, stirring to blend well. Add this mixture back to the main chicken stock mixture, stirring well.
3. Add the remaining ingredients and reduce the heat. Simmer for an additional 20 minutes, stirring occasionally.
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