Veggie Green Chile Stew

This recipe is not by any means a copy of the Veggie Green Chile Stew served at Eske’s Brew Pub in Taos, New Mexico; rather, it is inspired by Eske’s very delicious dish.  Eske’s serves their green chile stew with ground turkey or without.  Making a green chile stew with vegetables only lends itself to the addition of ground beef, ground turkey, leftover chicken, etc. 

HEB Grocery stores in Central Texas sell hatch green chiles once a year, and I roasted a couple of batches, freezing them for later use.  Canned green chiles can be used instead of the roasted ones. 

1 medium onion, chopped

4 cloves garlic, minced

1 small jalapeno, seeded and finely chopped

2 tablespoons olive oil

8 cups chicken broth (or vegetable broth, if preferred)

2 medium size russet potatoes, unpeeled, cubed

4 carrots, thinly sliced

3 ribs celery, thinly sliced

1 cup roasted green chiles, chopped

Kernels from 2 ears of fresh corn

1 tablespoon cumin

½ teaspoon chili powder

1 teaspoon salt

Sauté onion, garlic, and jalapeno in olive oil.  Add chicken broth, vegetables, and seasonings.  Cook until vegetables are tender, about an hour or so.  Adjust cumin, chili powder, and salt to suit your taste.  To make a creamy stew, give it a couple of passes with an immersion blender, just enough to pulverize some of the vegetables.