Green Chile Chicken Stew

Green Chile Chicken StewGreen chile stew is a traditional New Mexican fall favorite. Usually made with pork and hominy in addition to the chile, it is a great way to end a cool day. I used a rotisserie chicken instead of pork, and frozen corn instead of the hominy. Mine isn’t as hot as many New Mexicans make green chile stew; I like to be able to taste something afterward! Feel free to add more chile if you like it really hot.

Green Chile Chicken Stew
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 tablespoons canola oil
  • 1 small red onion, chopped
  • 2 cloves garlic, minced
  • 1 large potato, diced ¼ inch
  • 1 quart chicken broth
  • 1 rotisserie chicken, deboned
  • ½ cup fresh or frozen green chile
  • ½ cup frozen corn
  • 1-14 ounce can stewed tomatoes
  1. Heat oil in soup kettle over medium heat. Add onion, garlic, and potatoes. Saute until onions wilt and potatoes start to brown, about 10 minutes.
  2. Add remaining ingredients. Bring to a boil, then turn heat to simmer. Simmer for at least 1 hour.

How spicy do you like your food?

Happy eating!


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