Johnny Vee’s green chile chicken stew.

Santa Fe chef Johnny Vollertsen, better known as Johnny Vee, will be in Austin this week to cook at the Lake Austin Spa and Resort, which always hosts some of the best culinary professionals in the country. The cooking classes are only open to overnight guests of the spa, but Vollersten shared this recipe for green chile stew that’s perfect now that fall is greeting us every morning. (Afternoons are another story, but I think you can eat cheddar cheese biscuits in any weather.)

Green Chile Chicken Stew with Cheddar Biscuits

1 cup chopped onion
2 Tbsp. bacon fat
3 garlic cloves, minced
1 1/2 cups roasted, peeled and chopped chilies
3 Tbsp. flour
1 Tbsp. jalapeño pickle juice
3 cups chicken stock
1 tsp. cumin seeds, toasted and ground
1 tsp. salt, or to taste
Fresh ground pepper to taste
1 tsp. Mexican oregano
2 large red potatoes, diced into 1-inch squares
1 1/2 cups poached chicken meat (legs, thighs, breasts or combo of)

In a large skillet over medium-high heat, sauté onion in lard until soft and translucent. Add garlic and allow to brown slightly. Stir in roasted chilies. Sprinkle flour over onion mixture, stir in and let brown slightly

Stir in pickle juice, stock, cumin, salt, pepper, oregano and potatoes. Reduce heat to simmer and cook about 10 minutes or until potatoes are almost tender. Stir in chicken. Pour stew into buttered casserole dish and top with cheddar biscuits. Bake at 450 degrees for 20 minutes or until biscuits are nicely browned. Serves 6.

Cheddar Cheese Biscuits

2 cups flour
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/2 tsp. salt
1/2 tsp. ground red chile
4 tsp. baking powder
4 oz. cold unsalted butter
1 cup shredded sharp Cheddar cheese
1 cup heavy cream

In a medium bowl, combine flour, garlic powder, pepper, salt, red chile and baking powder. Use a pastry cutter or 2 knives to cut the butter into the flour mixture until it resembles coarse meal. Stir in the cheese. Add cream and mix lightly with a wooden spoon until dough just holds together. Cover and let rest 10 minutes. Using a large spoon, break off dollops of biscuits and drop onto surface of stew. Bake stew uncovered in 450 degrees oven for 20 minutes or until biscuits are nicely brown.

— Chef Johnny Vollertsen