From 70 degrees to this....?

 We had record heat this last week but we knew it wouldn't last so from 70 degrees to 32 degrees in 24 hours is a bit much to take!

We have about 6-8 inches on the valley floor. 

And we (my husband) finished the roof on the shed about 6 hours before it started to snow!

So today is GREEN CHILI STEW day.

We grow our own green chilies so we have an abundance and it is a good thing we all like them.

This is one way I make it and it is pretty much all to taste so this might be a bit hot for some.

Green Chili Stew

 

1 lb boneless skinless chicken breast cooked and shredded
4 potatoes peeled and cubed into one inch cubes

1 medium carrot, sliced and diced
2 1/4 cups chicken broth plus water to cover the potatoes and carrot
5 large Hatch or Anaheim chilies that have been roasted see below for directions
or use 2 (4 ounce) can chopped green chilies
1 teaspoon salt
1/2 teaspoon pepper

1 teaspoon garlic powder
1/2 teaspoon ground cumin (optional)
2 tablespoons cilantro, finely chopped
1 teaspoon cornstarch
1/4 cup cold water
1 cup whole milk
Sour cream
Tortillas warmed

Directions:

Place chilies on a hot grill and roast about 3-5 minutes until the skin begins to blister, turning frequently to blister all sides. The key is blistering the skin without cooking the chilies. Continue until the chilies are generously blistered on all sides.
Place in a plastic bag and seal this will allow them to sweat for about 5 minutes. Sweating loosens the blistered skin.

Use gloves and remove the skin and seeds leaving the chilies.

 Put in food processor to finely chop them.
Trim fat from chicken. Cook and shred chicken into bite size cubes.
Boil the potatoes and carrot in the chicken broth for about 5 minutes. Add salt, pepper, garlic, cumin, chilies and chicken together and boil for about 3 minutes. I let this sit for a few hours so the flavors can blend.
Mix cornstarch and cold water; stir into stew. Cook stirring frequently, until heated through and thickened. Turn the heat down and add the milk. Bring the heat back up and serve hot with sour cream on top sprinkled with cilantro and tortillas.

We love this and it can really warm you up!

Enjoy,

Barb