This New Mexico classic utilizes the first harvest of green garlic, onions, and chive blossoms making it a bold and bright variation on this inviting savory stew. Give it an Autumn feel by adding roasted butternut squash, or roasted pumpkin.
4 small cans of Hatch Green Chili
6 cups bone broth, or vegetable broth
4 stalks of green garlic, or 4 cloves, minced
1 cup green onions, minced
1 tbsp, chopped chives, blossoms for garnish, or cilantro
2 cups roasted chicken, shredded or chopped, or tofu, cubed
2 large carrots, small dice
1 bunch of spinach, or Bokchoy, chopped
1 lime, juiced
1 tsp. sea salt, to taste
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. turmeric, ground
1 tsp. dried oregano
2 tbsp. olive oil, or other
2 tsp. of arrowroot, mixed with 2 tsp cold water, or flour to thicken the stew.
1 cup sheep or goat Yogurt, or vegan sour cream, to finish the stew
See Cooks Notes.
In a medium saucepan or pot, on medium heat, add the olive oil. Add chopped onions and saute for 3-4 minutes. Add chopped garlic, with a pinch of salt, and cook for another 3-4 minutes.
Add all the spices, and saute for 1 minute. Add the chopped Chilies and saute for 3-4 minutes. Add another pinch of salt, and combine.
Add the chopped carrots, and broth of choice, and simmer for 10 minutes. Add the arrowroot slurry and stir in. Add the roasted chicken, or tofu cubes, and fold them into the stew.
Add the chopped spinach, bok choy, or whatever greens you are using. Cook until the greens are tender.
Squeeze the lime juice into the stew, and taste for seasoning.
In four shallow warm bowls, ladle in the stew. Drizzle with yogurt. Add chopped chives, or cilantro, and serve.
Cooks Note: Be sure to add cool water to the arrowroot to make a slurry to keep it smooth. Add any seasonal vegetables to cook alongside the seasons.
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