Description
A hearty green chile stew featuring tender chicken and vibrant roasted peppers, perfect for family gatherings.
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 (peeled, chopped Hatch green chiles)
- 6 – 8 cups chicken (or mixed chicken/vegetable broth)
- 2 medium russet potatoes (cubed)
Instructions
- Start by roasting the poblano peppers. Broil them until the skin is charred, then peel, deseed, and chop them.
- Heat oil in a large pot, then sauté the diced onions, carrots, and celery until they soften.
- Add the garlic, and continue to sauté for another minute until fragrant.
- Stir in the dried oregano, New Mexico red chile powder, ground cumin, and season with salt and pepper.
- Next, add the chopped poblano peppers and roasted Hatch green chiles, combining them well with the sautéed vegetables.
- Pour in the broth, then add the boneless chicken breasts. Bring the mixture to a simmer.
- Cook for about 25-30 minutes, allowing the chicken to become tender and flavorful.
- While the chicken simmers, cook the cubed russet potatoes separately until tender. Drain and set them aside.
- Once the chicken is cooked, shred it using two forks, blending it back into the stew.
- Lastly, incorporate the cooked potatoes into the pot, mixing everything together.
Notes
Taste the stew as you go, adjusting seasoning for desired flavor. For added richness, consider adding a splash of cream or topping with sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: green chile stew, chicken stew, comfort food, Mexican cuisine, family recipe
