Green Chili Stew with Fried Black Beans and Garlic Roasted Chicken

Hatch chilies and roasted tomatillos are simmered in chicken stock thickened with fresh corn flour and served with cumin-fried black beans and garlic-roasted chicken..

Green Chili Stew with Fried Black Beans and Roasted Chicken

For the Beans

1 cup dried black beans
3 cups filtered water
1 teaspoon cumin seeds
1 tablespoon leaf lard
1/4 teaspoon epazote
1/2 teaspoon Mexican oregano
1/4 cup yellow onion, diced
1/4 cup fresh tomatoes, diced
sea salt and freshly-ground black pepper

Rinse beans and pick over.  Put in a bowl, cover with cool water and allow to soak overnight.  Drain, rinse and put into a heavy saucepot with 3 cups of filtered water. Bring to a boil, then reduce heat and simmer until tender, about 1 hour. Drain, reserving some of the liquid and set aside.

Toast cumin in a dry skillet over medium heat until fragrant.  Add lard, onions and tomatoes and cook until onions are brown and tomatoes have lost their shape.  Add beans, a little bean cooking water, oregano and epazote and simmer, uncovered until tender, about 20 minutes.  Add a little water if necessary to keep beans from drying out.  Mash beans with the back of a wooden spoon and season to taste with salt and pepper.

For the Chicken

fresh chicken pieces
1 tablespoon pastured butter
2 cloves garlic, minced
1 teaspoon smoked paprika
1/4 teaspoon chipotle powder
sea salt and freshly-ground black pepper

Melt butter over medium heat then add garlic, paprika and chipotle and allow to steep 15 minutes.  Rinse chicken and pat dry.  Brush liberally with butter mixture and season with salt and pepper.  Roast in a 375 degree oven, turning twice until juices run clear, about 35 minutes.

For the Green Chili Stew

1 pound tomatillos
1/3 pound fresh Hatch or Anaheim chilies
1 cup chicken stock (preferably homemade)
1/4 cup fresh cilantro, chopped
1 teaspoon vinegar
2 cloves garlic, minced
1/4 cup white onion, minced and rinsed
1/2 teaspoon piloncillo or rapadura (optional)
1 1/2 tablespoons coarse corn flour
sea salt and freshly-ground black pepper

Remove stems and husks from tomatillos and rinse. Split in half across the equator then place face down in a heavy skillet and roast until browned.  Transfer roasted tomatillos to the bowl of a food processor and coarsely pulse together with chilies, cilantro, garlic and onion.  Transfer mixture to a heavy saucepan, add 1/2 cup chicken stock and bring to a boil.  Reduce heat, add vinegar and piloncillo and simmer 20 minutes.  Add corn flour, stir and simmer until thickened, about 10 minutes.  Season to taste with salt and pepper.

To serve, spoon fried beans in the center of a serving plate,  Ladle green chili stew around the perimeter, then arrange pieces of roasted chicken over the top.  Garnish with chopped cilantro and dress with crèma Mexicana or sour cream.

12 thoughts on “Green Chili Stew with Fried Black Beans and Garlic Roasted Chicken

    1. Thanks! Native to southern Mexico and Central America, epazote is an herb with a flavor similar to to fennel or anise. It is traditionally used in black beans as a carminative.

  1. For those of you who don’t know what a carminative is, I looked it up:
    it’s a flatulence reliever AKA poot decelerator. ;-)

  2. I just want to know where you live that you’re able to get Hatch chiles. I lived in New Mexico for years and green chile–the real deal–is one of the things I miss the most. I visited Hatch a couple of years ago and, as luck would have it, most of the town was underwater from a terrible flood.

    The year after I moved to Kansas I went back to New Mexico for a visit just as the chiles were roasting. I loaded up my trunk with two bushels of roasted green and drove like crazy to get home. I put them in individual freezer bags and froze them that night (after a nine and a half hour drive). Then for the following Christmas–at GREAT expense, might I add–I sent several bags, along with some chicos and dried Chimayo red, to each of my kids, who were raised in New Mexico.

    Posole and chile for the holidays? Priceless!

    1. Hi, K.C.,

      I live in Austin, Texas. One of our local grocers (Central Market) holds a Hatch Chile Festival each August; I always load up for the winter :-)

      Don’t often see Chimayo chilies here, not sure why that is..

      Hatch

  3. I miss Central Market! I live outside KC now….. maybe the Whole Foods would have them around harvest time of year? Or you can grow your own chiles, they are pretty easy to grow…. or try localharvest.org to order some?

  4. I lived in Austin one summer, back in The Day (whenever that was :=] ) in a big ol’ house on Pearl Street. I remember heat, and water bugs so large I was afraid they would carry off my shoes!

    To answer your question about why no Chimayo chiles when Hatch are available, I think the answer is marketing, marketing, marketing. Hatch has people who are good at organizing and spreading the news. Chimayo tends to be smaller operations and not as media savvy. Hatch sees it as an economic engine of the town and I don’t know that Chimayo has ever really seen that perspective. BUT I’ve never tasted better red chile than Chimayo’s red. And it’s so interesting that their green is OK, but not spectacular. There’s something about the climate conditions as the peppers are ripening that makes them so sweet, even when they’re plenty spicy.

    –KC

    1. The heat and water bugs are both still here, hotter in the 1st case and bigger in the 2nd. BUT we have an 8-9 month growing season, longer with hoop houses & such.

      According to an article on Wikipedia, Chimayó is engaged in replenishing the native seed stock with an eye towards reviving the industry that they are famous for. Hope that’s going well!

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