Southwestern Roasted Pepper and Chicken Stew {slow cooker recipe}
Recipe type: slow-cooker
Cuisine: southwest
  • 2 Poblano Peppers
  • 2 Jalapeno Peppers
  • 1 Medium White Onion
  • 1 Red Bell Pepper
  • 2-3 Tablespoons Chopped Fresh Cilantro
  • 1 Lime
  • 3 cups of cooked, shredded chicken (white or dark meat)
  • 1 Tablespoon Dried Mexican Oregano
  • 2 Teaspoons Ground Chipotle Chili
  • 1 Teaspoon Ground Smoked Paprika
  • 4 Cups Chicken Broth, ⅓ reserved for the pepper puree
  • 1 Can Black Beans, drained and rinsed (or 1.5 Cups of prepared black beans)
  • 1 Can of White Hominy, drained
  • 2 Cans of Unsalted Diced Tomatoes
  • Salt and Pepper (to taste)
To Roast the Peppers
  1. Preheat your oven to 450 degrees and place the top rack in the center.
  2. Wash and dry the peppers and then cut then in half (vertically). Remove and discard the seeds and the ribs.
  3. Place the peppers cut side down in a lightly oiled glass pan, brush a little oil (grapeseed or canola) on the top of each one, and then put the pan in the oven.
  4. Roast for 10-15 minutes or until the skin is blackened and the peppers are soft. (the Jalapenos will probably roast faster since they are smaller and can be removed before the Poblanos)
  5. Once soft, remove from the oven and allow to cool completely. Carefully peel the black skins and discard.
  6. Using a blender or food processor, puree the peppers with the reserved ⅓ cup of chicken broth. Store the pepper puree, tightly covered, until you are ready to assemble the stew. (can be stored 24-48 hours in the fridge)
To Make the Stew
  1. Dice the white onion and the bell pepper.
  2. Sauté both in extra-virgin olive oil, along with the Oregano, Chipotle, and Smoked Paprika, until the onions are soft and translucent.
  3. Add the onion/bell pepper mixture to your slow cooker.
  4. Pour in the chicken broth, pepper puree, diced tomatoes (with their liquid), rinsed black beans, hominy, chopped cilantro, and cooked chicken into your slow cooker. Cut the lime in half and squeeze the juice from each half into the stew.
  5. Cover the slow cooker and cook for 5-6 hours on low. Salt and pepper to taste before serving.
  6. Serve with cut fresh limes, fresh cilantro, cheese, sour cream, baked tortilla strips, and cubed avocado.
Cilantro is more of a Tex-Mex ingredient than Southwest .... you can leave it out if you don't enjoy the flavor of it.
Recipe by Following In My Shoes at