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My own recipe. Enjoy.

Chicken Green Chili Stew
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Ingredients

• 1 non-reactive large pot
• 1 1/4 cups of flour
• 1 1/8 cups of butter
• 1/8 cup of light olive oil
• 3 large bay leaves
• 1 1/2 large onion(chopped between fine and medium)
• A bulb of garlic(sliced)
• 4 - 8 cups of 505 FLAMEROASTED GREEN CHILE
• 1 - 2 tablespoons of cumin
• 1 - 2 tablespoons of oregano
• 1 15oz can of fire roasted diced tomatoes(Hunts)
• 25 - 30 pieces of boneless, skinless chicken thighs
• 5 - 8 tablespoons of Better Than Bouillon roasted chicken base.
• Salt , pepper and cayenne pepper to regulate heat and taste.

Business

• Fire up the grill hot and sear the chicken thighs. A bit of char is ok. Don't cook all the way through. Set aside to cool. Then dice. Save any liquid and add to the stew as well.
• Place the fat, bay leaves, onion and garlic in pot and let simmer slowly for 15 minutes.
• Turn heat to low, and incorporate the flour into the fat so it is as one. • Stir in the tomatoes.
• Then, stir in the 505 green chili. 4 or 5 cups for now.
• Then, stir in 5 tablespoons of the Better Than Bouillon chicken
base. • Then, stir in 1 tablespoon of the cumin and oregano.
• Slowly start adding good quality water to the flour concoction.
Turn up to a medium heat.
• When pot is half full of the simmering stew, add the diced chicken and accompanying liquid.
• Keep adding water until the stew gets a stew consistency. Not too runny, not too thick.

Adjustments

• This recipe is hit and miss depending on the quality of the cumin, oregano and green chiles. Sometimes the 505 chiles can be hotter than usual. It is not consistent.
• Add some of the remaining tablespoon of the cumin and/or oregano to taste.
• Add more of the Better Than Bouillon chicken base and green chiles to taste.
• Stir one last time. The stew as well.