Green Chili Stew

Today I wanted to make something warm, and enriching for the first really, cold day we have had. We needed to make a grocery store run, so I just looked for things I had in the kitchen. I came up with Green Chili Stew. It is probably a bit of a mixture of GCS and Tortilla Soup, actually. I never really follow are recipe as written, and I seldom measure; especially spices. 

3 chicken breasts cubed (pork works well too)

4 medium potatoes cubed

1 Large can of Hatch green chili sauce

1 tub of Bueno green chili (your choice of flavor--comes in hot, mild, and autumn roast)

1 can of Rotel (I prefer the one with habenero sauce for hotter flavor)

3 cubes of chicken bouillon

1 small onion chopped

1 serreno pepper deveined and chopped

1 jalepeno deveined and chopped

1 T. chili powder

1 T. oregano

1 T. cumin

1 tsp. salt

1 tsp. pepper

1 clove of garlic

1 package of frozen corn

1 can of beans (your choice--I use pinto or black beans)

Saute onion, serreno, and jalepeno (in your choice of oils or butters). Put all ingredients except corn and beans into crock pot. Add enough water to cover all the ingredients. I ususally start this early in the morning and cook on low all day, stirring occassionally. When potatoes are slightly soft, add corn and beans.

To Serve: Top with sour cream, cheese, and avacodos. Can be served with rice, and/or corn chips if desired. 

We actually had sweet cornbread with this tonight. Very yummy!