Fiery Chicken Stew ~
~ Skirt in the Kitchen ~
This is for a very large pot of stew. Make the broth by boiling 1 good-sized whole chicken in water with 1 large yellow onion, 3 stalks celery, mustard seed, celery seed, salt, and freshly ground black pepper. At the very beginning, immediately add 1 jar of hot salsa, 2 or 3 cans of stewed tomatoes, 14 to 15 ounces, each… Add a package of baby carrots, 1 jar of drained sliced jalapenos, 1 or 2 4-ounce cans of green chilies, and a jar of drained slivered or sliced cactus. Let the flavors culminate together in the broth that the chicken produces.
When the chicken is fully cooked, meat falling apart, take the bones from the chicken and out of the pot. Add 1 can, each, of white hominy, dark red kidney beans, and black beans– but drain and rinse well before adding. Let this simmer for several hours from a boil. This is ideal, very good, with a spicy flare.
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