This dish is on the menu of just about every restaurant featuring New Mexican food. It is simple, traditional New Mexican fare and differs according to the imagination and taste of the cook. It can be a plain soup or a thick stew, vegetarian or filled with meat. The only constant is the New Mexico green chile. Since I couldn't get New Mexico chiles, I used a combination California chiles and poblanos. In the off-season, use frozen chiles.
Makes 6 to 8 servings
2 tablespoons vegetable oil
2 pounds boneless skinless chicken breast or pork butt, cut into 1-inch pieces
1 1/2 cups diced onion
1 tablespoon minced garlic
10 green New Mexico style chiles, roasted, peeled, stems removed, chopped (or frozen chiles, available at Latino markets)
2 cups red potatoes, cut into 1/2-inch cubes
1/4 teaspoon oregano (preferably Mexican; available at Latino markets)
2 medium ripe tomatoes, peeled, seeded and chopped
Roux
1/4 cup vegetable oil
1/4 cup flour
6 cups chicken stock
In a large saute pan, heat the 2 tablespoons oil and brown the meat on all sides. Remove from pan.
In same pan, brown onions then add garlic and cook 1 more minute.
In the meantime, make the roux. Heat 1/4 cup vegetable oil in large saucepan over medium heat. When it is warm, gradually add flour. It should be the consistency of wet sand. Stir constantly until roux is thickened and lightly browned. Cool slightly then add chicken stock, about a cup at a time, and bring to a boil, stirring constantly. Lower to simmer.
Add chicken, onion and garlic mixture, chiles, potatoes, oregano and tomatoes to stock and roux. Add salt to taste.
Bring mixture to a boil, lower to simmer and cook until potatoes are tender and chicken is cooked, 45 minutes to an hour.
Serve in soup bowls.
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