Cheryl's Kitchen, Health and Wellness

Chicken chile verde

Chicken chile verde

It’s green chile season – one of my favorite times of year! Roasted chiles are special to me, and really, my whole family. Growing up in Wyoming and having easy access to Colorado and New Mexico chiles was part of each August. The smell of green chiles being roasted on the side of the road is my favorite smell of all time.
This spicy chicken green chile makes for a wonderful comfort food. It’s perfect in a big bowl topped with fresh chopped cilantro and melted cheese.
Green chiles are a rich source of vitamin C, B6, copper, iron, potassium, phytonutrients such as Carotene-B, Carotene-A, Cryptoxanthin-B and Lutein-zeaxanthin. Chiles help with bone care and skin care, help delay aging, help with digestion and eye care – and they taste amazing!

6 servings
45 minutes to 1 hour prep time
Use organic ingredients if possible

Ingredients:
2 cups cooked chicken meat, chopped
3 tablespoons organic avocado or olive oil
1 large white onion, chopped
15 Anaheim green chiles, roasted, skinned, seeded and chopped
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chile powder
1 teaspoon salt
½ teaspoon pepper
6 cups chicken bone broth
1 can of beer of your choice
2 cups water
1 cup water and 3 tablespoons arrowroot or cornstarch, for thickening the stew
1 bunch cilantro, chopped, for topping
Grated cheese, for topping
Chopped avocado, for garnish
Corn chips, for garnish
Flour tortillas, if you wish to dunk them in your stew

Directions:
In a large stock pot, pour your oil and let heat to a medium-hot temperature. Add your chopped onions, garlic, spices, and salt and pepper and let sauté for 10 minutes. Add your green chiles and chicken meat and stir well. Pour in your bone broth, beer and the 2 cups of water and stir. Let simmer 45 minutes on medium heat. Taste to make sure your salt levels are good.
Mix your 1 cup water and arrowroot or cornstarch in a small bowl and stir until smooth. Whisk in your thickening mixture. Let cook another 10 minutes, and serve.
Top each bowl of chili with fresh chopped cilantro and cheese. Great served with a tortilla. Enjoy – and know you’re fighting those pesky wrinkles while you eat!