We're still cooking ;)

Just really slow on the blogging front.  Alessa informed me it was my turn to make an appearance to blog about the Chile Verde Chicken Stew we made a few weeks ago.  I decided since we are making Falafel tonight I ought to get on and update with the last kitchen shenanigans before tonights fun.

OK, so the Chile Verde Chicken Stew from our Cooking with Beer cookbook.
My first experience cooking with fresh tomatillos (who knew they were sticky when you take the husk off)  Oh man did it make the Verde AWESOME!  This means I am changing the way I make my traditional chile verde from now on.

Now on to the recipe because you are really going to want this one, easy and YUM.

1/3 cup all purpose flour
1 1/2 tsp salt, divided
1/4 tsp black pepper
1 1/2 LBS boneless, skinless chicken breasts, cut into 1 1/2 in. cubes
4 TBS vegetable oil, divided
1 LB tomatillos (about 9) husked and halved
2 med onions, chopped
2 cloves garlic, chopped
2 cans (4 oz each) mild green chiles
1 TBS dried oregano
1 TBS ground cumin
1 tsp sugar
1 cup Mexican lager
1 can (14 oz) chicken broth
5 red potatoes, diced

Topping suggestions: Chopped cilantro, sour cream, shredded Monterey Jack cheese, lime wedges, diced avocado and/or hot pepper sauce

1. place flour in a bowl and season with 1 tsp salt and the pepper.  Toss chicken pieces until lightly coated; discard remaining flour.  Heat 2 TBS oil in large non stick skillet over medium heat.  Add chicken and cook until lightly browned on all sides; transfer chicken to dutch oven.

2. In same skillet, heat remaining 2 TBS oil.  Stir in tomatillos, onions, garlic, green chiles, oregano, cumin, sugar and remaining 1/2 tsp salt.  Cook over medium heat, stirring often, 20 minutes or until vegetables are softened.

3. Transfer contents of skillet to blender or food processor.  Add lager and broth and blend until almost smooth.  Pour over browned chicken and stir in potatoes.  Cover and bring to a boil over med-high heat.  Reduce heat to low and simmer, stirring occasionally.  1 hour or until potatoes are tender.