Adobe Winter Stew

From Dish Amelia:

This recipe is adapted from the restaurant The Pink Adobe, in Santa Fe, NM, my hometown. This recipe yields around 4 quarts, but is easily adjusted to alternate amounts by how much of all the ingredients you use, if you can believe it. I found a cookbook from the longtime restaurant at a used cookbook store in New York city of course. Its a bright, simple, spicy stew that the Pink Adobe calls Gypsy Stew. Cheap to make and suitable for a shivering army, this is hearty, brothy and meltingly cozy. And yes of course there’s green chile in it.

Ingredients:

3 chicken legs with skin
1 large or 2 small chicken breasts (or even just one normal equivalent sized whole chicken with two legs)
2 large spanish onions (hubba hubba) quartered or just cut a few times in bite size pieces.
7-8 cloves of garlic, peeled and sliced in half lengthwise
2 14oz. cans of whole peeled tomatoes and juice/liquid
1 lb or 2 cups of roasted, peeled, seeded NM green chiles (mine were pretty hot) you could alternately use poblanos, or reconstituted dried green chiles, or frozen, or Anaheims, but the canned will not work here.
1 pint of dry sherry 1box of low sodium chicken broth, and a bit of water
1 block of jack cheese.
S&P

In a heavy pot with a lid, put the onions, garlic, chicken, broth and half the sherry. Cut the breasts into smaller evenly sized hunks, and pull off the skin from the majority of leg, but leave some. Cover and simmer slowly for an hour, or until the chicken is just cooked. In a bowl, put the chiles and tomatoes, and tear them apart with two forks. There’s no reason to be neat here, this is rustic you know. When the chicken is cooked, remove to a bowl and when cool enough, tear from the bone and into pieces. Add the chiles, tomatoes, chicken and rest of sherry to the pot. Season with s&p. Continue to simmer a while longer, as things come together.

To serve, cut jack cheese into half inch cubes and put in the bottoms of the bowls. Ladle the stew over the cheese and by the time you open a beer, maybe squeeze a lime in your bowl, and breath on your spoon, the cheese will have melted from the bottom and slithered its way into every bite of this lovely meal.

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