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Green Chile Stew With Chicken

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A hearty and comforting stew featuring tender chicken, vibrant vegetables, and roasted green chiles, perfect for chilly evenings.

Ingredients

Scale
  • 1½ –2 lb boneless chicken breasts, cut into 6 pieces
  • 1 –2 Tbsp oil
  • 4 garlic cloves, roasted and chopped (or finely chopped raw)
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 onion, diced
  • 1½ Tbsp dried Mexican oregano
  • 1 tsp New Mexico red chile powder
  • 2 tsp ground cumin
  • Salt and pepper to taste
  • 2 poblano peppers, broiled until charred, peeled, seeded, and chopped
  • 12 –14 oz roasted Hatch green chiles, peeled and chopped
  • 6 –8 cups chicken broth (or mixed chicken/vegetable broth)
  • 2 medium russet potatoes, cubed

Instructions

  1. Broil the poblano peppers until the skins are charred. Remove from heat, cool slightly, peel, seed, and chop.
  2. Heat oil in a large pot over medium heat. Sauté onions, celery, and carrots for about 5-7 minutes until soft. Add garlic and sauté until fragrant.
  3. Stir in roasted poblano and Hatch green chiles. Add the dried oregano, red chile powder, ground cumin, salt, and pepper. Mix well.
  4. Add chicken breasts to the pot, and stir to coat them in the spice mixture. Pour in 6 to 8 cups of broth, adjusting according to your preferred stew thickness.
  5. Bring to a boil, reduce heat to low, and let simmer for about 30-40 minutes.
  6. Meanwhile, boil cubed potatoes in a separate pot until tender, about 10-12 minutes. Drain and set aside.
  7. Once the chicken is cooked through, remove it from the pot. Shred the chicken using two forks and return it to the stew.
  8. Stir in the cooked potatoes and warm everything together for another few minutes.
  9. Serve hot, garnishing with fresh cilantro or avocado if desired.

Notes

For a thicker stew, add more potatoes or let it simmer longer. Taste and adjust seasoning as needed.

Nutrition

Find it online: https://sousviderecipe.com/green-chile-stew-with-chicken/