Ingredients:
4 tablespoons butter
3 cups of Hatch or Anaheim green chili peppers, chopped
1 large sweet onion, chopped
1/2 of a red bell pepper, chopped
1 large carrot, peeled and chopped
2 cloves of garlic, minced
1/2 cup of flour
1 can of green chili enchilada sauce, 19 ounces
5 cups of chicken stock
1 teaspoon salt
1 teaspoons cayenne powder
3 medium russet potatoes, peeled and chopped into cubes
1 can corn, 5 ounces, drained
1 can diced tomato, 15 ounces, drained
1 can black beans, 15 ounces, drained and rinsed
3 cups of cooked chicken, chopped into bite size cubes
Lime juice per serving to taste
Directions:
1. Heat a 6 quart Dutch oven or a large pot on the stove, on medium heat. Add the butter, then green chili peppers, onion, red bell pepper, carrot and garlic. Stirring occasionally until softened, about 7 minutes.
2. Add flour, stir and cook for 2 minutes. Add green enchilada sauce, chicken broth, salt and cayenne powder. Stir until all incorporated. Bring the pot to boil, then reduce to medium heat, add potatoes and cook for about 25 minutes or until potatoes are fork tender.
3. Add corn, diced tomato, black beans and chicken, stir until combined. Continue to cook on medium heat for 20 minutes, or until stew is hot enough to serve.
Serve with a splash of lime juice (or to taste) in each bowl.