Chuy's Green Chili Stew

Ingredients

2 cups (approximately 6 to 8 chiles) fresh green chilis*

1 (3- to 4-pound) whole chicken, cut into 8 pieces

1 to 2 tablespoons vegetable oil, or as needed

6 cups onions, sliced 1/2-inch thick

4 cups carrots, diced into 1-inch cubes

6 cloves garlic, minced

4 cups tomatillos, husks removed, rinsed and quartered

(or use jarred tomatillo sauce, salsa verde)

4 cups Roma tomatoes, quartered

(or a can of cut tomatoes)

1 tablespoon salt

1 tablespoon pepper

10 cups chicken broth

6 cups new potatoes, cut into 1-inch cubes

1/2 cup chopped cilantro

1 cup diced green onions

Flour tortillas for serving (optional)

* If this is too tame for you substitue a few habeneros

Preparation

Broil green chiles in the oven 2 to 3 inches from the heat or lay over open flame on grill, turning chiles as the skins blacken. Peel chiles and discard skins; dice chiles.

In a heavy-bottom pot, brown the chicken pieces over medium heat in vegetable oil, about 15 minutes.

Drain all but 1 tablespoon of drippings. Add onions, carrots and garlic; saut until onions begin to brown, about 10 minutes. Add tomatillos, tomatoes, salt and pepper and cook another 5 to 10 minutes. Add chicken broth and new potatoes. Bring to a boil, turn heat down to a simmer, and cook for about 30 minutes. Chicken should be thoroughly cooked and vegetables tender.

Remove chicken from pot and pull meat from the bones; discard bones and skin. Return chicken to pan.

Add green chiles, cilantro and green onions. Simmer for another 5 minutes. Serve with fresh flour tortillas.

Makes 6 to 8 servings.