Chuy's Green Chile Stew

Chuy's Restaurant Copycat Recipe

Serves 6-8

2 cups (about 6-8 chilies) fresh Sandia green chilies
1 (3-4 lb.) whole chicken, cut into 8 pieces
1 to 2 tablespoons vegetable oil, or as needed
6 cups onions, sliced 1/2 inch thick
4 cups carrots, diced into 1 inch cubes
6 cloves garlic, minced
4 cups tomatillos, husks removed, rinsed and quartered
4 cups Roma tomatoes, quartered
1 tablespoon salt
1 tablespoon pepper
10 cups chicken broth
6 cups new potatoes, cut into 1 inch cubes
1/2 cup chopped cilantro
1 cup diced green onions
flour tortillas for serving

Broil green chilies in the oven 2 to 3 inches from the heat or lay over open flame on grill, turning chilies as the skins blacken. Peel chilies and discard skins; dice chilies.

In a heavy bottom pot, brown the chicken pieces over medium heat in vegetable oil, about 15 minutes. Drain all but 1 tablespoon of drippings. Add onions, carrots and garlic; saute until onions begin to brown, about 10 minutes. Add tomatillos, tomatoes, salt and pepper and cook another 5 to 10 minutes. Add chicken broth and new potatoes. Bring to a boil, turn heat down to a simmer, and cook for about 30 minutes. Chicken should be thoroughly cooked and vegetables tender.

Remove chicken from pot and pull meat from the bones; discard bones and skin. Return chicken to pan. Add green chilies, cilantro and green onions. Simmer for another 5 minutes. Serve with fresh flour tortillas.

Note: You can substitute a mix of New Mexican Anaheim and poblano chilies if Sandia chilies are unavailable.

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