I have a new favorite soup …. stew. Whatever it should be called.
Either way — this slow cooker Southwestern Roasted Pepper and Chicken Stew is fabulous. And it’s going to be THE Super-Bowl game day recipe featured on my table this year. So … if you get invited to my house in a few weeks, get ready for some fantastic, Southwest flavor.
(but, please — someone — bring chocolate … I don’t trust myself to experiment with sweet recipes these days. ‘Cause I pretty much wanna eat all the chocolate in the world right now)
When I sat about brainstorming ideas, I knew that I wanted to experiment with Southwestern flavors as opposed to my usual Tex-Mex, AND I wanted to make a soup. Since I’ve never been to Arizona, New Mexico or the other states that boast the best posole and fry bread, I wasn’t completely sure what ingredients and flavors make up Southwestern cuisine. But after several days of research, I learned that many of the ingredients I already know and love are an everyday part of this area’s food.
Poblano and jalapeno peppers, lime, hominy, black beans, tomatoes, dried chipotle, Mexican oregano and chicken.
Well, once I made that discovery, I went to work, playing with ingredients and techniques until I had the perfect, “make your tongue smile” combination of flavors swirling around in my slow cooker.
Oh, did I mention this was a slow cooker recipe? Yep, with a little prep work ahead of time to oven-roast the peppers, when it comes time for game day, you simply have to toss everything in your slow cooker and wait for the perfect, most comforting comfort food ever … and then you’ll watch your Superbowl crowd lap it up, especially when they get to personalize their experience with sour cream, fresh limes, cheese, avocados, baked tortilla strips and monteray jack cheese. Set all of those condiments out next to the soup and let your guests go to town.
(Just get yours first … ’cause this will go fast!)
- 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)
- Preheat your oven to 450 degrees and place the top rack in the center.
- Wash and dry the peppers and then cut then in half (vertically). Remove and discard the seeds and the ribs.
- 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.
- 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)
- Once soft, remove from the oven and allow to cool completely. Carefully peel the black skins and discard.
- 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)
- Dice the white onion and the bell pepper.
- Sauté both in extra-virgin olive oil, along with the Oregano, Chipotle, and Smoked Paprika, until the onions are soft and translucent.
- Add the onion/bell pepper mixture to your slow cooker.
- 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.
- Cover the slow cooker and cook for 5-6 hours on low. Salt and pepper to taste before serving.
- Serve with cut fresh limes, fresh cilantro, cheese, sour cream, baked tortilla strips, and cubed avocado.
Looks good doesn’t it? Let’s hope the folks at Wayfair.com think so as well! I have been invited, along with others, to compete in their blogger Super Bowl Cook-Off … we have all brought our A-game and our best snack, appetizer, and entree recipes to the table!
So, what do you think? Does my recipe have a chance?
And, if you’re wondering about Wayfair, it is an online store (home of a “zillion things”) where you can purchase kitchen equipment and gadgets, books, furniture, tools, home decode, and way, way, WAY more.
disclosure: I was compensated on behalf of Wayfair.com to participate in their Super-Bowl cook-off. Any and all opinions (and the recipe!) in this post are completely my own.
