The Loaded Trunk was founded by Jonna Robison, an interior designer with a deep curiosity and passion for traveling the world, connecting with artisans in different cultures and sourcing unique and beautiful objets d’art. Published seasonally, the magazine features a curated collection of travel, lifestyle, nature, art and design inspiration for a life well lived.
inspired by nature
bring it home
The Beautiful Beaches of Laguna
A Luxurious Escape to the Sahara Desert
Swedish Strawberry Cake
When the weather turns cold, it seems all I want to eat are soups and stews. When I was in the kitchen experimenting with this recipe of Green Chile Chicken Stew, my husband followed his nose upstairs and asked, “What in the world are you making? It smells amazing and I want some as soon as it’s ready!”
This stew is truly delicious. And for an even tastier stew, get your hands on a micaceous clay pot (see the TLT blog entry on this fabulous pottery here). I made two batches side by side, one in my micaceous clay pot and one in my cast iron pot. My husband and I both agreed the stew cooked in the clay pot had more depth and greater flavor.
3-4 tablespoons olive oil
1 onion, chopped
1-½ teaspoons kosher salt
4 cloves garlic, minced
½ teaspoon cumin seeds, toasted then ground (use spice blender or mortar and pestle)
1 to 1-½ cups roasted New Mexico green chile, chopped, plus additional to save for garnish (if you can’t get Hatch chiles, you can substitute with Anaheim chiles). I roast them whole right on the flame of my stove until the skin is blistered with black spos.
6 cups chicken stock
2 cups red potatoes, peeled and cut into ½” cubes
1 cup corn kernels, fresh off the cob or frozen
3 cups cooked chicken (I like a rotisserie chicken so I can use both light and dark meat), cut up into smallish pieces
¼-½ teaspoon ground green New Mexico chile (optional)
Heat olive oil in a pot over medium heat and add onions and salt, stirring until soft and a bit translucent (5-6 minutes). Add garlic and cumin and cook for 1 minute. Then stir in chopped chiles and chicken stock. Bring to a boil.
Turn heat to low and stir in chopped chicken, potatoes and corn. Simmer for 20-25 minutes, until potatoes are just tender.
Season to taste with salt and pepper.
Serve with additional roasted chopped chile, cilantro, lime wedges and warm corn tortillas.
Makes 6 servings.
The fall/winter 2021 issue of The Loaded Trunk, based in Santa Fe, click here to subscribe and receive access to this issue as well as the entire library.
March 8, 2022
The Loaded Trunk is a travel and lifestyle magazine founded by Jonna Robison, an interior designer with a deep curiosity and passion for traveling the world, connecting with artisans in different cultures and sourcing unique and beautiful objets d’art. Published seasonally, the magazine features a curated collection of travel, lifestyle, nature, art and design inspiration for a life well lived.