Over 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.
- 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
- 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.