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Green Chile Chicken Stew

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5 from 2 reviews

Ingredients

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For the Stew:
  • 2 tbs. Ghee
  • 1 large poblano, seeded and chopped
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, chopped
  • 1 tsp. grey Celtic sea salt
  • 1 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 4 cups bone broth or meat stock
  • 1 jar Siete green enchilada sauce
  • 2 jars Jovial cannellini beans, drained*
  • 3 chicken breasts
  • 1/4 cup chopped fresh cilantro, chopped
  • Sour cream

Instructions

Place the ghee in a large dutch oven and melt over medium heat. Add the poblano and onion and cooking, stirring occasionally until tender, about 5 minutes. Stir in the garlic, salt, cumin and coriander and cook until fragrant, about 45 seconds.

Pour in the broth and enchilada sauce. Add the beans and chicken breasts. Bring to a simmer and cook, about 15 minutes. Using a pair of tongs, remove the chicken and place it on a cutting board. Cut the chicken into bite-size pieces and then add back to the pot. 

Garnish with cilantro and sour cream. Serve immediately. 

*if you prefer to use dried beans, then soak them overnight, increase the broth to 6 cups, and increase the cooking time to 4 hours.

 

Find it online: https://deliciouslyorganic.net/green-chili-chicken-stew/