Recipe: Pablano Mexi Chicken Stew

Friday, September 18, 2009 by Traci Baker
The offical start of fall is just around the corner!  With the nights getting cooler and campfires popping up everywhere I thought I’d share this stew recipe I found from Chef Dave Fouts.

Poblano Mexi Chicken Stew
Serves: 10

1 teaspoon vegetable oil                           
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
½ cup celery, chopped
½ cup carrots, chopped
1 cup onions, chopped
1 poblano pepper, chopped fine
3 cloves garlic, chopped fine
2 tablespoon flour
5 tomatoes, cut in half and seeds removed and chopped
1 cup frozen corn
1 can low sodium black beans, drained
1 pound boneless skinless chicken, cut into ¼ inch cubes
½ gallon low sodium chicken stock
¼ cup chopped fresh cilantro

Directions:
  • In a large stock pot over medium high heat add oil.
  • Once oil is heated add celery, carrots, onions, poblano pepper, and garlic and sauté for 5 minutes.
  • Next add the chili powder, cumin, salt, pepper, and flour and sauté an additional 3 minutes.
  • Add tomatoes, corn, black beans, chicken, and chicken stock and bring to a simmer.
  • Turn heat to medium low and simmer for an additional 45 minutes remembering to stir occasionally to keep the food from sticking to the bottom of the pot.
  • Remove from heat and add fresh cilantro and serve.

Note: This freezes well for up to three months.
Nutrition: calories 170, calories from fat 30, 3.5g fat, cholesterol 25mg, sodium 610mg, carbohydrate 21g, dietary fiber 4g, protein 18g.

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