Frosty January days and boldly flavored, heartwarming stews prove the perfect match. On the weekends, beef chuck simmers all day with red wine and root vegetables for a rich Sunday repast. During the week, we turn to quicker-cooking concoctions with plenty of lean protein and vegetables.
The green chile chicken stew that follows takes inspiration from the green chile pork stews popular in the American Southwest. The combination of roasted chiles and corn tastes timeless, especially with a hefty dose of cumin and a splash of fresh lime. Here, the corn flavor arrives in two forms: toothsome hominy and ground corn flour for tortillas. Boneless, skinless chicken breasts or thighs cook up in less time than other meat.
