Green Chicken Stew

I posted this a few years ago, but since it’s soup and stew weather, and since I just put a batch of this in the slow-cooker (well, actually in the Wolfgang Puck rice cooker, but that’s another story), I thought I’d repost it.


This is a really, really simple recipe with a Southwestern flair. Since it’s mostly just “open cans, dump” it’s also quite fast to assemble. The only “cooking” required is to pre-cook some chicken.

Cook–any old way that’s easy or comfy for you–a chicken, or just cook 5-6 chicken thighs. White meat’s not as juicy and tasty, so I major in dark meat for this, but you can pick and choose for your own taste. I generally skin the chicken before cooking, but whatever suits you. Cooking the day before and store the chicken in the fridge–or even a week and freeze–then cool and de-bone the chicken.

Just assemble the ingredients listed in any order you want in a slow cooker:

Chicken, as above
1-28oz (or two 15oz) can of green enchilada sauce
2-4oz cans chopped green chiles
2-15oz cans white hominey
1-15oz can of cannellini beans
1-4oz can chopped mushrooms
1-chopped onion, pre-“sautéed” (the quotation marks are cos I “sautée” onions for such as this by placing them in a microwave safe container with a lil olive oil and nuke ’em for a minute or so. YMMV. 2 mins at half power works best in my microwave.)
about 2C water

You can feel free to add some “sautéed” minced garlic–do the garlic with the onions so as not to overcook the garlic–some freshly ground black pepper and even some cumin to taste. I do. Heck, I’ve also been known to add some Rotel’s Diced Tomato & Green Chilies for a lil added taste touch. But not the tomato and habaneros Rotel also sells. (Too much heat for my Wonder Woman.)

rotel

Crock pot as normally. Eat with (white, if you have ’em) corn chips, corn bread, lightly toasted corn tortillas, or whatever suits your fancy.

A couple of small notes: while I do rinse the cannelini beans, I do not rinse the hominy. While most folks do rinse the hominy, I’ve not found it adds any benefit to do so. 😉


This is a chicken “white bread” version of a pork posole recipe. If you prefer, you can pre-cook some pork chops, pork shoulder or whatever, and substitute that for the chicken. It’s just as good but with a slightly different flavor. 😉

Tuesday Passing Shot

The 0!’s entire administration to date has been a Kabuki theater production written by Jean-Paul Sartre on crack, produced by Karl Heinrich Marx and Friedrich Engels (without benefit of the opiate of the masses), and directed by Chairman Mao.

For the American Sheeple, attendance and applause is mandatory. For the rest of us, the response is more complex…

Who Needs the “Right” Way?

Apparently I don’t. *heh* Sharing folders between my Linux Mint VM and the Windows 7 it was running on wasn’t really all that straightforward and I “needed” (OK, wanted) access to some files while in Mint–and to “drop some files off” in appropriate places from Mint to Win7. So, rather than sit down and just make file sharing between the physical computer and the virtual one work “right” I just used the Opera Unite feature I’d already enabled on the Opera 10.10 beta I was running on the Win 7 “side”.

Yeh, yeh, that meant I had to download and install the same Unite-enabled beta for Linux, too. Big deal. A few seconds’ download and install. Seriously. Mind you, this is really only so I can designate shared folders on the virtual machine as well.

And there I was: able to log onto folders I’d already shared using Opera Unite on the Windows 7 physical computer and drop in files I’d downloaded on the Linux “side” as well as access some media files and a pdf I wanted to read on the Linux side.

Nice. Now, if I just pack up the Opera Unite (XXXX computer, whatever :-)) url and password onto a flash drive, I can easily and securely access files on my physical machine (and even the VM, if I keep it “on”) when I’m out and away. Yes, I can do a similar thing using Logmein, but this is easier, more lightweight and just plain more elegant. Fun.