Tuesday, September 1, 2009

Hatch Chile Week - Day Three: Hatch Chicken Stew

Hatch, New Mexico is located 37 miles north of Las Cruces via I-25. The northern most incorporated community in Doña Ana County, the Village of Hatch is home to some 1,673 residents, many of whom work in the fertile fields of the surrounding Hatch Valley. The area produces the world famous Hatch Chile and is home to the annual Hatch Chile Festival, which draws thousands to the village. Hatch is located just west of the banks of the Rio Grande. So one of those oh-so southern traditions to me is having a 'queen' of a festival...is there a Hatch Queen? If so, where do I sign up?

Enough of that, for today's Hatch Special I'm serving up a hearty, tasty Hatch Chicken Stew. I know it is a thousand degrees where I am but I still love a good hot soup sometimes, plus it's sort of fall...mind over matter, if I wish it to get cool, eat like it's cool, dress like...wait, what am I saying, I'm not wearing a sweater in 100 degree heat! You get the picture though, this is a tasty stew well worth eating year round.

Hatch Chicken Stew

2 Whole Cloves Garlic
Rib Meat and Bones from 3 Split Chicken Breasts
1/4 White Onion
1/4 Red Onion
1 Tbsp Ground Cumin
3 Qt Water
1 Cup Carrot
1 Tbsp Black Pepper
1 Tbsp Chile Powder
4 Ribs Celery
4 Chopped Tomatoes
2 Cloves Crushed, Minced Garlic
3 Chopped, Seeded, Roasted and Rinsed Hatch Chiles
1 Qt Chicken Stock (see recipe below)
1 Tbsp Chile Powder
1 Lb Chopped Yukon Gold Potatoes
1 Tbsp Salt
1 Tbsp Ground Cumin
1 Tbs Flour
1 Tbs Olive Oil
1/2 Qt Chicken Broth
3 Chopped Chicken Breasts

1. In a large stock pot, bring first ten (through Celery) ingredients to a boil, allow them to simmer two hours.
2. Remove stock from heat, strain and set 2 quarts of it aside for use in the stew. Freeze additional quart for future use.
3. Heat stock pot with olive oil over medium heat. Dredge cubed chicken in flour. Place dredged chicken in stock pot, once all sides are cooked, add liquids (chicken stock and broth) to pot.
4. Add cumin, salt, chile powder, tomato, potato, garlic and hatch chilis to pot.
5. Bring to boil, allow to simmer (covered) for 4 hours. Stir occasionally.

I didn't have the energy to make cornbread the night this was served so we ate it with a crusty demi-baguette, but this would be delicious with cornbread!


The Duo Dishes said...

Never even heard of a hatch chile, and now this is the 2nd recipe with it. Sounds really savory, warm and comforting.

Gloria Chadwick said...

This sounds soooo good and I like that you made your own stock. I bet the chiles just melted in the soup and really flavored the chicken since it's simmered for 4 hours. You go, girl!! Can't wait to see what you hatch up tomorrow. :)
Oh, and I crown you Hatch Chile Queen of the foodie blogosphere this week!! LOL

Kerstin said...

I really enjoyed reading your background on hatch chiles, I keep seeing them on blogs and now I actually know what they are :) Your stew looks so delicious - yum!

Hornsfan said...

Duo - It's well worth finding some Hatch...they are tasty! But from what I've read, they are descendants of the Anaheim pepper so I guess you could sub those or poblanos.
Gloria - They do just melt into the stew, I loved this, it's going to become a regular come winter! Thanks for the title, I'm happy to be reigning Queen this week :)
Kerstin - Thanks, as I mentioned to the Duo, Hatch are well worth seeking out!

Cinnamon Girl aka Reeni♥ said...

I will eat this tasty stew any old time!! Your the Hatch Chile Queen in my book!

Anonymous said...

I agree with Gloria and Reeni that you totally get the Hatch Chile Queen crown! The chicken stew with hatch chiles sounds amazing!

girlichef said...

I could eat chicken soup/stew in any form...anytime of year! This is a great, comforting sounding bowl of goodness. Man, I NEED some Hatch chiles!!