Green Chile Stew

By Chapter Eight in The Gathering Basket, Annamarie is getting closer to the truth.  She's on edge and maybe not ready for the truth. She brews a stew, a hearty winter green chili stew -- one of New Mexico's favorite winter dishes.  My daughter, Dakota, pulled her favorite recipe for this stew, which she still makes, even though she now lives in Atlanta, GA.

2 quarts chicken stock
1 sweet onion
2 cloves garlic
1/2 pound posole (cooked and water discarded) or canned hominy
5 green chiles
3 poblanos
(both chiles roasted and seeded and small diced)
5 tomatillo's (roasted and small chopped)
1 bunch cilantro
1 roasting hen (cooked and meat shredded)
1/2 cup cider vinegar
quesco fresco

Caramelize onion in a big stock pot.

Deglaze with cider vinegar.

Add everything, but queso and cilantro, all together and let simmer for an hour.

When ready to serve, top this steaming stew with the cilantro and queso fresco.

Serve with fresh corn or whole wheat tortillas and honey.

For more information about Dakota's recipes, e-mail her at dakotamweiss@netzero.net

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