I’ve made enough of this family favorite recipe over the years to float a good-size boat. It’s that good. I can see that the ingredient list looks long, but I promise there are shortcuts that make this quite manageable, because the actual cooking time is under 10 minutes. For example, I almost always use canned beans unless I happen to have some home-cooked in the freezer. I buy grilled chicken breasts from the grocery store. Heck, this is one of the few occasions when I use pre-shredded cheese.
The fresh peppers do matter, though, especially the roasted poblanos. However, I do my future self a big favor by making a big batch at once and then freezing the peeled and seeded peppers in recipe-size portions. That way, when I’m craving this recipe, I have them on hand, which is a big time saver on a busy day.
This is the version of this stew that I make most often because it suits a range of palates and spice preferences. However, your choice of hot peppers can make it your own. You can ratchet up the kick with hotter peppers or tame it by omitting or cutting back on the jalapeño and serrano.
If you plan to freeze this stew, don’t add the cheese at first. Just let it cool uncovered, then transfer into airtight containers. Add the cheese and cornstarch when you thaw and reheat it, just before serving.
Makes about 2 quarts
Garnish with sour cream, scallions, and cilantro and serve with lime wedges
Place the butter in a Dutch oven or large saucepan, set over medium-high heat and melt. Add the onion and salt and stir to combine. Add the jalapeno, serrano, ground chile powder, smoked paprika, oregano, and cumin seed. Stir to combine and cook until almost tender, about 3 minutes. Add the flour, stir to combine, and cook for 2 minutes while stirring. Reduce the heat if the mixture begins to scorch.
Add the stock and milk and bring just to a slow boil, stirring continually. Reduce the heat and simmer until the mixture thickens, about 4 minutes. Add the beans, roasted chiles, and chicken and stir to combine. Add the green hot sauce and simmer, stirring occasionally, until warmed through, about 5 minutes.
Toss the cheese with the cornstarch, add to the stew, and stir slowly until the cheese melts, about 2 minutes.
Serve warm with sour cream, scallions, cilantro, and a squeeze of lime juice.
©Copyright 2024 Sheri Castle
Sheri shares her recipe for a warm stew of roasted green chile, chicken and white beans.
Sheri Castle, award-winning food writer and cooking teacher, is known for melding culinary expertise, storytelling and humor, so she can tell a tale while making a memorable meal. Her creative, well-crafted recipes and practical advice inspire people to cook with confidence and enthusiasm. She's written a tall stack of cookbooks and her work appears in dozens of magazines. In 2019, the Southern Foodways Alliance named Sheri among Twenty Living Legends of Southern Food, calling her The Storyteller.
Sheri says that she's fueled by great ingredients and the endless pursuit of intriguing stories, usually about the role that food plays in our lives, families, communities and culture.
When she steps away from the kitchen or a local farm, Sheri enjoys spending quiet time at her home near Chapel Hill. She hails from the Blue Ridge Mountains of North Carolina.
In each episode of "The Key Ingredient," renowned food writer and cooking teacher Sheri Castle celebrates beloved ingredients, tracing their journeys from source to kitchen. Sheri introduces us to farmers, chefs and other food experts, sharing stories, recipes and tips along the way. Join Sheri & friends to learn the stories behind some of North Carolina's most beloved ingredients.