Embracing the burn, one chile at a time.

As August nears its end, one of the great culinary blessings show up in your favorite neighborhood Produce department. Its that wonderful time of year when Hatch green chiles are plentiful. To get the season off right, its practically a moral imperative to start off with a flavorful green chile stew:

Chicken Green Chile Stew with Tamale Corn Dumplings

Ingredients:

4 cups low sodium chicken broth

2# chicken – Breast and thighs

1 tablespoon oil

1 Small yellow onion rough chopped

1 small onion diced

2 Ancho Chiles, seeds removed

2 Pasilla Chiles seeds removed

2 cloves of garlic minced

4 hatch green chiles(mild or hot depending on heat desired) roasted and seeds removed

1 Red Bell Pepper Roasted and seeds removed

3 Roma tomatoes Roasted

1/2# tomatilloes Roasted

12oz Double IPA -Suggestions – Breckenridge 471 small batch, Dogfish head 90 minute IPA, Lagunitas Maximus

2 Tablespoons Cumin

1 bayleaf

1 teaspoon dried thyme

Tamale Corn Dumplings (recipe follows)

1/4 cup chopped fresh cilantro

Salt and Pepper

Combine chicken, chicken Broth, 1 onion roughly chopped, and dried Chiles in a pan and bring to a boil. Cook the chicken until tender. Remove Chicken, shred it, and set aside. Strain and reserve the broth. In a separate pan add the oil and heat. Caramelize the onions. Add the garlic, green chiles, red pepper, tomatoes, and Tomatilloes and saute for 5 minutes. Add the Chicken Broth, Double IPA, Cumin, bay leaf, thyme, honey, and salt and pepper. Bring to a boil. Reduce heat and simmer for 30 minutes. Puree the soup in a blender, or using a hand blender. Return to a simmer, and add the dumplings. Cook until the dumplings are done, about 5 minutes. Add shredded chicken, cilantro, and remove from the heat. You can Serve it immediately, or if you can wait let it chill overnight in the fridge.

Tamale Corn Dumplings

Ingredients:

1/2 cup Masa Harina

2 tablspoons oil

1/2 cup water

1 tablespoon cumin

2 large eggs

1/2 tablespoon pure chile powder – Ancho, Pasilla, or guajillo

1/4 cooked sweet corn

Combine Oil, water, and cumin in a saucepan and bring to a boil. Add the masa. Reduce heat and cook and stir until the mixture pulls away from the sides, about 2 minutes. Remove from heat. Add in the chile powder, corn, egg, and egg white and mix. Wet your hands, and roll the dumplings into small half tablespoon sized balls.

Beer pairings:
Something bold is needed to stand up to the bold flavors in the stew. I recommend a hoppy IPA, Double IPA , or Red Ale.

Suggestions: Lagunitas Maximus, Breckenridge Small Batch 471 Double IPA, Dogfish Head 90 minute IPA, 60 minute IPA, Stone IPA, St. Arnold Ellissa IPA, Bear Republic Hop Rod Rye, Racer 5 IPA, or Red Rocket Ale.

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~ by thebrewgeek on Wednesday, August 20, 2008.

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