Ingredients:
8 tablespoons butter
3 cups of Hatch or Anaheim green chili peppers, deseeded and chopped
1 large sweet onion, chopped
1/2 of a red bell pepper, deseeded and chopped
1 large carrot, peeled and chopped
2 cloves of garlic, peeled and minced
1/2 cup all-purpose flour
1 can of green chili enchilada sauce, 19 ounces
5 cups of chicken stock
1 teaspoon salt
1 teaspoon cayenne pepper powder
3 medium russet potatoes, peeled and chopped into bite size cubes
1 cup canned whole kernel yellow corn, drained
1 can diced tomato, 15 ounces, drained
1 can black beans, 15 ounces, drained and rinsed
3 cups of fully cooked gas or charcoal grilled chicken, chopped into bite size cubes
Lime juice per serving to taste
Directions:
1. Using a 6-quart Dutch oven or a large pot on medium heat. Add butter until melted. Add green chili peppers, onion, red bell pepper and carrots. Cook for 8 minutes or until soft, stirring occasionally. Stir in garlic and cook for 1 minute.
2. Slowly stir in flour for 2 minutes until thickened. Add green enchilada sauce, chicken stock, salt and cayenne powder. Stir until combined. Bring to a boil then reduce heat to simmer. Stir in potatoes and cook for 25 minutes or until fork tender, stirring occasionally.
3. Add corn, diced tomato, black beans and chicken, stir until combined. Cook on medium heat for an additional 10-20 minutes until stew reduces and thickens to your liking, stirring occasionally. Serve with a splash of lime juice.