I still remember the first time I tried Green Chile Chicken Stew. I was visiting a friend in New Mexico during late summer, when Hatch chiles were being roasted at every corner market. The air was filled with this bold, smoky scent I couldn’t quite place—it was sharp, earthy, and somehow comforting. I had no idea what I was about to taste.
When my friend served me a bowl of this stew, it looked simple—chunks of chicken, soft potatoes, and a greenish broth. But the first spoonful changed everything. It was hearty and flavorful, with a subtle kick from the roasted chiles and a depth I didn’t expect from such a humble-looking dish. That night, with a warm tortilla in hand and the rain tapping softly outside, I fell in love with Green Chile Chicken Stew.
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Now, it’s a regular comfort food in my kitchen—especially when the weather cools down. It’s one of those recipes that feels like a hug in a bowl. I love how it blends bold flavor with homestyle simplicity, and how you can make a big pot to feed a crowd—or just freeze leftovers for later.
In this post, I’ll walk you through exactly how to make this cozy classic, step-by-step. Whether you’re cooking for a chilly evening or looking for your next quick dinner recipe, this stew delivers big taste with minimal fuss. And if you’ve never cooked with Hatch green chiles before, this is the perfect place to start.
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Table of Contents
What You Need to Make It
Here’s everything you need to make a warm, flavorful pot of Green Chile Chicken Stew. This list is straightforward, but each ingredient plays a key role in building that signature flavor — rich, slightly spicy, and deeply comforting.
Main Ingredients:
- 2 tablespoons olive oil – for sautéing the vegetables and sealing in flavor
- 1 medium onion, diced – adds sweetness and body to the base
- 2 cloves garlic, minced – essential for a savory depth
- 1 ½ pounds boneless, skinless chicken thighs or breasts – thighs add more flavor, but both work
- 1 teaspoon salt – to enhance the overall taste
- ½ teaspoon black pepper – for mild spice
- 4 cups low-sodium chicken broth – creates the flavorful base
- 2 medium russet potatoes, peeled and cubed – makes the stew hearty and satisfying
- 1 ½ cups roasted Hatch green chiles, chopped – the star of the dish; mild or hot, your choice
- 1 teaspoon ground cumin – adds warmth and enhances the chile flavor
- 1 teaspoon dried oregano – brings subtle herbal notes
- 1 teaspoon smoked paprika (optional) – for a deeper smoky kick
- Juice of ½ lime – brightens the stew and balances the heat
- Fresh cilantro, chopped (for garnish) – optional but recommended for a fresh finish
To Serve:
- Buttermilk cornbread – perfect for soaking up the broth
- Warm flour tortillas – another great pairing
- Extra lime wedges & cilantro garnish – adds a burst of freshness before serving
Tip: If Hatch chiles aren’t in season, you can use canned green chiles or frozen roasted Hatch chiles from specialty stores. Just make sure they’re fire-roasted for maximum flavor.
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How to Cook Green Chile Chicken Stew
This stew is simple to prepare and comes together in just one pot. Here’s how to make it:
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 4–5 minutes, until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Brown the Chicken
Add the chicken thighs or breasts to the pot. Season with salt and black pepper. Cook for 4–5 minutes per side until lightly browned. Don’t worry about cooking the chicken all the way through—it will finish cooking in the broth.
Step 3: Add the Broth and Potatoes
Pour in the chicken broth. Add the cubed potatoes, roasted Hatch green chiles, cumin, oregano, and smoked paprika (if using). Stir well to combine.
Step 4: Simmer the Stew
Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for about 25–30 minutes, or until the chicken is fully cooked and the potatoes are fork-tender.
Step 5: Shred the Chicken
Remove the chicken pieces from the pot and shred them with two forks. Return the shredded chicken to the stew and stir to combine.
Step 6: Finish and Serve
Squeeze in the fresh lime juice. Taste and adjust seasoning if needed. Serve hot, garnished with chopped cilantro and a wedge of lime.
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FAQs – Green Chile Chicken Stew
How do you thicken green chili stew?
To thicken green chile stew, you can:
Mash a few potatoes in the pot once they’re tender. This adds natural thickness without changing the flavor.
Simmer uncovered during the last 10 minutes to let excess liquid reduce.
Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water), then simmer for a few more minutes until the stew thickens.
What makes chicken stew taste better?
Use roasted Hatch green chiles for that signature smoky heat.
Add cumin, oregano, and a splash of lime juice at the end for balance.
Sauté aromatics like onions and garlic until golden for a deep, savory base.
Let the stew simmer slowly so flavors meld naturally.
How long does green chili stew last in the fridge?
Green chile chicken stew keeps well in the fridge for up to 4 days.
Store it in an airtight container and reheat on the stovetop or in the microwave until hot throughout.
How to Store and Reheat
- Cool stew to room temperature before storing
- Store in airtight containers
- Keep in fridge up to 4 days
- Freeze in meal-sized portions for up to 3 months
- Leave space in containers for expansion when freezing
- Label containers with date
- Reheat on stovetop over medium heat, stirring occasionally
- Thaw frozen stew overnight in fridge or use microwave defrost
- Add broth or water if stew thickens too much when reheating
- Avoid overheating to keep chicken tender
Green Chile Chicken Stew
Ingredients
- Amount Unit Name Notes
- 2 tbsp Olive Oil
- 1 lb Boneless Chicken Thighs Cut into chunks
- 1 cup Onion Diced
- 3 cloves Garlic Minced
- 2 cups Green Chiles Roasted peeled & chopped
- 3 cups Chicken Broth Low sodium preferred
- 2 cups Potatoes Diced
- 1 tsp Ground Cumin
- 1/2 tsp Oregano Dried
- to taste — Salt & Pepper
- Optional — Fresh Cilantro For garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chicken and cook until lightly browned, about 5–7 minutes.
- Stir in onions and garlic. Cook until softened, about 3 minutes.
- Add green chiles, potatoes, cumin, oregano, salt, and pepper.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer uncovered for 30–35 minutes, or until potatoes are tender.
- Adjust seasoning if needed.
- Garnish with fresh cilantro and serve hot.