Dutch Oven Green Chile Stew

Dutch Oven Green Chile StewOver the last few camping trips, I have been working on my Dutch oven cooking skills. Last weekend, I cooked a green chile stew in the Dutch oven. I’m not sure where I got this recipe, but it sure is good! I had made it once before, and we found it too spicy, so I cut back on the cumin this time. I warmed some tortillas over the fire to serve with the stew, and it was a perfect dinner.

Dutch Oven Green Chile Stew
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tablespoons canola oil
  • 1¼ pound chicken breast, diced
  • ½ medium onion, chopped
  • 1 14 ounce can diced tomatoes with juice
  • 1 14 ounce can low sodium chicken broth
  • 2 medium potatoes, diced
  • ½ cup green chile
  • 1 teaspoon garlic powder
  • ¾ teaspoon cumin
  1. Heat the Dutch oven over coals. Brown chicken and onion in oil, stirring frequently. Add remaining ingredients; stir to combine. Continue to cook until potatoes are soft, about 45 minutes.

I always do as much chopping and measuring ahead of time as possible. For this trip, I had diced the chicken and onion, and measured out all the ingredients so I just had to add them to the oven.

Happy eating!


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