Green Chile Stew

1. 1

   First, cut up the boneless skinless chicken and put into a large pan with olive oil. Sear all sides. While it is cooking, cut up all veggies. Peel and cut up potatoes.

2. 2

   Add the chicken stock and veggies. Put chilies in a blender. (I suggest cooking the chilies or broiling them so they are nice and soft before putting in the blender.) Add chilies and a little water to the blender and blend until smooth. Add to pot. Cook for 15 minutes or until the potatoes are cooked through. If you need a visual, see the related blog post link.

* Per serving · 4 servings · Values may vary.

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