I fell in love with Hatch Green Chilis when I was in the 5th grade. My older brother was stationed at an Air Force Base in New Mexico in the early 90's and we went on a family road trip to visit him the summer of 1992. During that time, I was able to experience the beauty of culture and food in New Mexico influenced by native tribes throughout the area. Still to this day, when Hatch chili season comes around, I have a joyous pep in my step, knowing I have some roasted Hatch chilis coming to me very soon. When my freezer runs low on chilis, I always turn to the canned Hatch chili brand. For this recipe I enjoy the hot chilis, but if you want to pair down the spice, use mild or medium instead and if you can 't find Hatch chilis, I am so sad for you, but any canned green chili can be substituted.
A quick spicy stew for a hearty weeknight meal. Made with a variety of three green chilis, this stew will have you loving the spice.
2 tablespoons Olive Oil
1 lb ground chicken
1/2 teaspoon black pepper
1 teaspoon salt
3 cloves garlic, chopped
1/2 tablespoon cumin
1 tablespoon chili powder, preferably green chili
1 tsp Mexican oregano
1 cup onion, diced
1 jalapeño, small diced (seeds and stems removed)
1 serrano chili, small diced
1 can Hatch green chili ( I love the HOT ones)
1 can hominy, drained and rinsed
1 can white beans (Great Northern or similar), drained and rinsed
1 12 oz can Mexican Lager, water or broth
1 bay leaf
1/8 tsp baking soda
1/2 cup chopped cilantro
Juice from 1 lime or 1 1/2 to 2 tablespoons lime juice.
Salt and Pepper to taste
Heat olive oil in Instant Pot on sauté high. Add ground chicken, pressing into the bottom of the pot, in one even layer. Let the chicken sear for 5 minutes do not stir. After 5 minutes, add salt, black pepper, garlic, cumin, and chili powder and begin breaking chicken into crumbles, mixing spices into chicken. emove chicken with a slotted spoon, set aside.
With the instant pot still on saute mode, add onion, jalapeno, and serrano peppers. Lightly season with salt (about 1/2 tsp). ook until veggies soften, about 3 minutes. urn instant pot off. dd hatch green chilies with liquid. dd drained and rinsed hominy, drained beans, beer, Mexican oregano, bay leaf, and baking soda. Stir to combine. Instant pot on high pressure, cook for 8 minutes. Allow pressure to release naturally for 10 minutes, then quick-release remaining pressure. emove lid. Stir in cilantro and juice from one lime. dd salt and pepper to taste.
Serve with tortilla strips, chopped cilantro, red onion, avocado, and queso fresco.
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