Of course! Green Chile Stew with Chicken is a soul-warming, flavorful dish that’s a staple in Southwestern and New Mexican cuisine. It’s cozy, slightly spicy, and incredibly satisfying.
Here’s a classic recipe that you can make on the stovetop or in a slow cooker, along with tips for authentic flavor.
Why You’ll Love This Stew
· Comfort in a Bowl: Hearty, savory, and perfect for a cold day.
· Big, Bold Flavor: The star is the roasted green chiles, which provide a unique smoky, tangy heat.
· Versatile: Easily adaptable to your preferred spice level and ingredients.
· Great for a Crowd: This recipe makes a generous pot that’s perfect for feeding family and friends.
Classic Green Chile Stew with Chicken (Stovetop Method)
This method gives you the most control over the cooking process and develops deep flavor quickly.
Ingredients
· 2 tablespoons olive oil or avocado oil
· 1 large yellow onion, diced
· 3-4 cloves garlic, minced
· 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch chunks (thighs stay juicier)
· 4 cups (32 oz) chicken broth, divided
· 4 cups roasted, peeled, and chopped green chiles (This is about 1 – 1.5 lbs fresh, roasted OR three 7-oz cans of diced green chiles. For authentic flavor, use Hatch green chiles if you can find them.)
· 2 large potatoes (russet or Yukon Gold), peeled and diced into ½-inch cubes
· 1 teaspoon ground cumin
· 1 teaspoon dried oregano (preferably Mexican oregano)
· 1 bay leaf
· Salt and black pepper to taste
· Optional Thickener: 2 tablespoons all-purpose flour
For Serving:
· Warm flour tortillas
· Chopped fresh cilantro
· Diced avocado
· A squeeze of fresh lime juice
· Shredded cheese (monterey jack or cheddar)
Instructions
- Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Brown the Chicken: Season the chicken chunks with salt and pepper. Push the onions to the side and add the chicken to the pot. Cook, stirring occasionally, until the chicken is lightly browned on all sides (it doesn’t need to be cooked through at this point).
- Create the Base: Sprinkle the flour (if using) over the chicken and onions. Stir constantly for 1 minute to cook off the raw flour taste. This will help thicken the stew.
- Deglaze and Simmer: Pour in about 1 cup of the chicken broth, scraping the bottom of the pot to lift any browned bits (this is flavor!).
- Add Remaining Ingredients: Add the remaining chicken broth, chopped green chiles, diced potatoes, cumin, oregano, and the bay leaf. Stir well to combine.
- Simmer to Perfection: Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer gently for 30-45 minutes, or until the potatoes are tender and the chicken is cooked through.
- Final Seasoning: Taste the stew and adjust seasoning with more salt and pepper as needed. The stew should be slightly spicy and savory. Remove the bay leaf.
- Serve: Ladle the stew into bowls and garnish with your favorite toppings like cilantro, avocado, and a squeeze of lime. Serve with warm tortillas for dipping.
Slow Cooker (Crockpot) Method
This is a fantastic “set it and forget it” option.
- Sauté (Optional but Recommended): For the best flavor, follow steps 1-3 above to brown the chicken and onions on the stovetop. Transfer them to the slow cooker.
- Combine: Add the remaining ingredients (potatoes, green chiles, broth, spices) to the slow cooker. Stir to combine.
- Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are tender and the chicken is shreddable.
- Thicken (Optional): If the stew is too thin, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the stew, turn the slow cooker to HIGH, and cook for an additional 20-30 minutes until thickened.
Tips for the Best Green Chile Stew
· The Chiles are the Star: The quality of your green chiles makes all the difference.
· Mild to Hot: Use canned “mild” green chiles for a gentle stew, or seek out “hot” Hatch green chiles for more heat. You can often find frozen roasted Hatch chiles in the freezer section of grocery stores in the Southwest.
· Fresh Roasted: If you have access to fresh poblano or Hatch chiles, roast them over a gas flame or under a broiler until blackened, place them in a bowl covered with plastic wrap to steam, then peel off the skin, remove the seeds, and chop.
· Spice Level Control: The heat can vary. Start with the amount in the recipe, then taste and adjust at the end. You can always add a pinch of cayenne pepper or a diced jalapeño with the onions for more heat.
· Potato Alternatives: Feel free to substitute with sweet potatoes or add a can of drained, hominy (posole) for a more traditional New Mexican twist.
· Pork Version: This stew is traditionally also made with pork. Substitute the chicken with 1.5 lbs of cubed pork shoulder (trimmed of excess fat).
Common Questions (FAQ)
What’s the best way to thicken the stew?
The potatoes will naturally thicken it as they break down a little. Using flour in the initial step (as a roux) is the most common method. For a gluten-free option, use cornstarch slurry at the end of cooking.
Can I use canned green chiles?
Absolutely! Canned green chiles are a convenient and perfectly good option. Just be sure to get the plain diced green chiles, not the chiles in a tomato-based sauce.
How long does it keep?
Store cooled stew in an airtight container in the refrigerator for up to 4 days. The flavors often meld and improve the next day! It also freezes beautifully for up to 3 months.
Enjoy your delicious taste of the Southwest