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Mike's Spicy Green Chilie Chicken Stew
Mike's Spicy Green Chilie Chicken Stew

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We hope you got insight from reading it, now let’s go back to mike's spicy green chilie chicken stew recipe. You can have mike's spicy green chilie chicken stew using 32 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Mike's Spicy Green Chilie Chicken Stew:
  1. Prepare ● For The Meat
  2. Prepare 1 LG Rotisserie Chicken [shreaded from bone]
  3. Use ● For The Canned Goods
  4. Provide 5 (14 oz) Cans Chicken Broth
  5. Use 1 (10 oz) Can ROTELL Tomatoes
  6. Get 1 (1 Pound) Can Tomatillos [drained - crushed]
  7. You need ● For The Fresh Vegetables
  8. Take 3 Pounds Fresh Roasted Hatch Green Chilies [peeled - stems/seeds removed - chopped - reserve 1 pound - we used extra hot chiles]
  9. Take 1 EX LG Vidalia Onion [chopped]
  10. Prepare 6 Cloves Garlic [smashed - minced]
  11. You need 2 EX LG Jalapeños [seeds/membranes removed - chopped]
  12. Take 1 LG Bunch Fresh Cilantro [leaves - chopped - add 1/2 initially - reserve other 1/2 for your finish & garnish]
  13. Take 1/2 Cup Green Bell Peppers [chopped]
  14. Take 3 LG Potatoes [peeled - chopped]
  15. Use ● For The Spices
  16. Provide 3 tbsp Ground Cumin [reserve 1 tbsp]
  17. Use 1 1/2 tbsp Granulated Garlic Powder [reserve 1/2 tbsp]
  18. You need 1 1/2 tbsp Granulated Onion Powder [reserve 1/2 tbsp]
  19. Use 1 tbsp Salt [or more to taste]
  20. You need 1/2 tsp Celery Seed
  21. Provide 1 tsp Green Chile Powder
  22. Take 1 tsp Mexican Oregeno [crushed]
  23. You need 1/2 tbsp Fresh Ground Black Pepper
  24. Use ● For The Finish
  25. Get 1/2 Cup Mexican 3 Cheese [added last]
  26. You need ● For The Sides & Garnishments
  27. Provide Sour Cream
  28. Use Shreaded Cheese
  29. Take Flour Tortillas
  30. Provide Tortilla Chips
  31. Take Fresh Cilantro
  32. You need Queso Fresco Cheese
Instructions to make Mike's Spicy Green Chilie Chicken Stew:
  1. Strip chicken meat from bones and shread.
  2. Chop your vegetables. Add 1/2 Cilantro leaves and potatoes last.
  3. Canned goods needed. Add to pot with all seasonings.
  4. Simmer for 30 minutes.
  5. Add potatoes and simmer 20 minutes longer - or until potatoes are soft. In the last 5 minutes - add anything that says, "reserves." Except for cheese and cilantro.
  6. Turn off heat and allow stew to set for 10 minutes. Then, add cheese and reserved cilantro and mix.
  7. Serve hot with warm flour tortillas or, sturdy tortilla chips with cilantro, cheese and sour cream. Enjoy!

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