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New Mexican Green Chile Stew

New Mexican Green Chile Stew
Posted 11/25/08 by camandari
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Views: 1040
Venues: Meats
On The Road: Tastes of the World
Produce & All Things Green
Spices & Herbs
Categories: Cilantro
Sub Categories: Chicken
Onion Family
Places: New Mexico, USA
Keywords: Green chiles, chicken, potatoes, mushrooms, vegetables
Servings: 6-8

A versatile & flexible stew, intoxicatingly flavored with roasted, chopped green chiles. It can be vegetarian but, traditionally, meat is added – chunks of pork shoulder or butt, stew beef, or chicken. This recipe takes the fast road by using chunks of boneless skinless chicken thigh, though you could poach bone-in chicken breasts or thighs in water, then shred the meat & use the chicken broth in the stew.
As for vegetables, beside chiles, there are always potatoes in Green Chile Stew … but from there the ingredients vary. You can add whatever you have on hand that needs to be used up … sliced carrots, celery, zucchini, or mushrooms, corn kernels or hominy, chopped tomatoes (fresh, peeled & seeded, or canned, with juice) or tomato paste.
With some good bread & a leafy green salad, this stew makes a complete, satisfying meal for lunch or dinner. It’s a dish you never have to angst over since it always turns out perfectly and is always delicious … especially the next day, if there’s any left over.



3 Tbl. vegetable or olive oil

1 ½  - 2 cups chopped onion (1 medium-large onion)

1 Tbl. minced garlic (4-6 cloves)

8 cups chicken broth (less, if you want a thicker stew)

1 ½ lbs. boneless skinless chicken thighs or tenders, cut into 1-inch chunks

1 lb. red or white potatoes, cut into ½ - ¾ -inch cubes (about 4 – 6 medium)

1 15-oz. can diced tomatoes, with juice (optional)

1 tsp. salt, or to taste

1 ½ tsp. dried oregano

1 tsp. ground cumin

2 cups cleaned & thickly sliced mushrooms (about 6 oz.)

2-3 cups roasted, peeled, chopped green chiles, seeds & membranes

     removed (about 16-25)

     [NB: if not available, substitute frozen chopped chiles, green chile sauce from a jar,

     or canned whole chiles that have been coarsely chopped. Chiles come in

    degrees of heat, from mild to hot: choose accordingly.]

½ cup chopped cilantro and/or parsley leaves (garnish)

1 cup sour cream (additional optional garnish)

1 cup grated Monterey Jack cheese (additional optional garnish)



Heat the oil in a 6-quart pot over high heat. Add the onions, lower the heat to medium,  and sauté until translucent, about 4 minutes. Add the garlic and sauté for another minute.

Add the broth, then the potatoes. Stir in the chicken, canned tomatoes (if using), salt, oregano, and cumin.

Bring the stew to a boil, then cover the pot and reduce heat to a simmer. Cook, stirring occasionally, for about 45 minutes, until the potatoes are nearly tender.

Add the mushrooms & green chiles, and simmer for another 15-20 minutes. Then taste and adjust seasonings, if necessary.

To serve: ladle the stew into bowls, and pass around chopped cilantro (and parsley, for those who are allergic to cilantro or simply don’t like it). If your guests are wary of the heat, you can also offer sour cream or grated cheese, though these are not traditional toppings.

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May. 07, 2010 09:32 am
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mainline madelyn dishes...

Our older son and his family love Mexican food. I have been looking for a recipe that is "portable" to make at least one evening easier for them. Steve is a school principal and Jess is a part time teacher....AND they have two active boys....This will be perfect, although I'll tone down the amount of chilis for the little ones :)

May. 05, 2009 01:11 pm
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moviecritic dishes...

That is one hot video!