Submitted by Lisa Shaftel
Note: The original recipe uses pork loin, cut into pieces. You can replace the chicken with the pork, if you wish.
2 tablespoons vegetable oil
1 1/2 pounds boneless chicken thighs, cut into 3-inch chunks
Salt and freshly ground pepper
2 large celery ribs, finely diced
1 small red onion, finely diced
1 Anaheim chile, seeded and finely diced
2 garlic cloves, minced
2 teaspoons mild chile powder
1 tablespoon ground cumin (I used a bit more)
Pinch of dried oregano
2 cups chicken stock or low-sodium broth
1 cup 1/2-inch-diced carrots
2 6-ounce russet potatoes, peeled and cut into 1-inch dice
1 28-ounce can diced tomatoes
1 pound tomatillos—husked, rinsed and cut into 1-inch dice
Hot sauce, Chopped cilantro, for garnish
Corn tortilla chips, for serving
1. In a medium casserole or Dutch oven, heat the oil. Season the chicken with salt and pepper and cook over high heat until browned on 2 sides, about 2 minutes per side. Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add the chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the chicken is cooked through, about 25 minutes.
2. Transfer the chicken to a plate and shred with two forks. Meanwhile, simmer the stew over moderate heat until thickened, about 10 minutes. Stir the shredded chicken into the stew and season with salt, pepper and hot sauce. Ladle the stew into bowls, garnish with chopped cilantro and serve with a few tortilla chips.