Green Chile Chicken Stew With Green Chile Dumplings

Green Chile Chicken Stew with Green Chile and Cheese Dumplings

Heat about ½ cup oil in a large, deep Dutch oven. Add one large onion, peeled and chopped. When the onions are lightly browned, add about 3 large cloves and garlic that have been peeled and chopped, use more if you wish. Immediately after adding the garlic, add ½ cup flour and stirring constantly, cook until the flour is lightly browned. Pour in 2 quarts of chicken broth and about 1 1/2-2 cups roasted peeled and chopped green chile. Stir constantly until the gravy is thickened. Add 3-4 cups cooked chopped chicken. Reduce heat to a low simmer and stir on occasion to keep from sticking.

Now mix up the dumpling dough. Take two cups flour in a large bowl, add 2 tsp. baking powder, 1 tsp salt and 1 tsp. baking soda. Stir until all are mixed well. Melt about 2/3 cup butter and stir into the flour mixture and mix together, then stir in 1 cup grated sharp Cheddar cheese and ½ cup grated Parmesan. Beat together 1 egg, ½ cup roasted peeled and chopped green chiles and about a cup of buttermilk. Stir this into the flour mixture until well blended. If too dry, add more buttermilk, if to wet, more flour. Then spoon the mixture on top of the simmering stew, cover and cook about 20 minutes. At that time stick a toothpick in the center of one of the dumpling, if done it will come out clean. Top each serving with some more grated cheese if you wish.

If you wish, you could do this with a beef stew or even a pork stew.   Would also be a good way to use up leftover turkey at Thanksgiving.   

Be sure to use a high quality roasted green chile, preferably Hatch.   I use the jarred 505 green chile that you can order from 505 or sometimes can be found in local grocery stores, the Topeka WalMart carries it.      

Mario's Mexican Breakfast AKA Migas con Huevos

I have a very good friend in Wichita, by the name of Mario.  He is originallMy from Monterey, NL Mexico.  When I visit him, he sometimes makes this very simple and utterly delicious breakfast dish. I have made it many times and anyone who is a fan of Mexican food loves it too.  It is easy to fix for a crowd and a good way to use up stale corn tortillas.  This recipe is for one serving, just double, triple, etc for more people.

2 tbsp oil or lard

2-4 corn tortillas, torn into medium sized pieces

About ¼ cup chopped onion 

1-2 green chiles, seeded and chopped (optional for those who want some heat)

¼ cup cooked salsa, green or red

3-4 eggs, lightly beaten

In a medium sized skillet, nonstick if possible, heat the oil and then fry the tortilla pieces until the start to crisp a bit, stirring often.  Remove from pan and drain on a paper towel.  Add the onion and green chile if using and cook until tender, add the tortilla pieces, the eggs and salsa, cooking until eggs are done, stirring as needed.  Dish up and eat!

You may add some chorizo or diced ham when frying the onion and chiles.  You can top with grated cheese if you like, but I really think that isn't needed.

Breakfast (or any time) Casserole

I made a delicious breakfast casserole this morning. I chopped a small onion and a seeded green chile. I took a large non-stick skillet, sprayed with cooking spray and lightly browned the onion and chile. Then I added about a cup of diced ham and browned that as well. Finally, I added 3 cups of cubed, pre-cooked potatoes. When all were lightly browned, I placed them in a greased 8x8 or 9x9 inch pan. Then I beat 4 eggs with about a half cup of milk. I seasoned the egg mixture with some garlic powder and paprika. Then I poured the eggs over the potatoes, then sprinkled 1 1/2- 2 cups of grated cheese over the top. I baked it at 350 degrees for about 35 minutes, or bake until a knife stuck in the center comes out clean and the cheese is lightly browned. I allowed it to cool about 10 minutes, then ate it with some picante sauce on top. It was quite tasty. This recipe can be doubled to feed more people. It is also a very good lunch or supper dish as well.

You can replace with ham with cooked bacon or sausage or use turkey ham, bacon or sausage if you don't eat pork.