Sure smells good in my house… A big pot of Green Chili Chicken Stew is simmering away!
So Fall in Colorado has more than a few things going for it. Besides amazing weather, Hatch Green Chili’s are in season and the Bronco’s football is too. Us Colorado folk are pretty much obsessed with the two. I bought 3 bushels of the chili’s that are in my freezer, which I am very happy about, especially when I can grab a bag and whip up a pot of Green Chili Chicken stew.
I am pretty much a green chili snob and have only made with pork, but the other day my friend Johnny K texted over a little “food porn”. He is chili obsessed too and sent over a picture of his version of Green chili chicken stew and gave me inspiration to whip up my version of this spicy goodness and just in time for the Bronco’s game this afternoon.
Life is good in Colorado today. Not a cloud in the sky, 70 degrees, Bronco’s playing and we get to eat chili!
- 2 tbs olive oil
- 2 cups onions diced
- 4 garlic cloves minced
- 6 cups chopped Hatch Green Chili’s (see note)
- 1 28 oz can diced tomatoes drained
- 2 cups frozen corn
- 2 cups pealed and diced potatoes
- 1 rotisserie chicken chopped
- 8 cups chicken broth
- 2 tbs cumin
- 1 tbs Chimayo red chili powder (or other red chili to your liking)
- 2 tbs Hatch green chili powder (optional, use it if you have it)
- 2 tsp salt
- 1 tsp pepper
- 1/4 Wondra flour (see note)
- 1 bunch cilantro chopped
- In a separate pot of salted water add pealed and diced potatoes. Bring to a boil and cook until almost cooked through. About 10 minutes. Stain and set aside.
- Heat up olive oil in bottom of a large dutch oven. Add onions and saute for about 5 minutes. Add garlic, green chili and tomatoes.
- Stir in salt and pepper, cumin and ground chili.
- Add chicken broth and simmer for 20 minutes.
- In the meantime, remove meat from the rotisserie chicken and chop into bite size pieces.
- Add chicken, corn and potatoes into chili.
- Add flour to thicken and cook for another 10 minutes.
- Stir in chopped cilantro and serve.
Randy Flowers says
About to Can some Chicken Green Chili Stew and came across your recipe, caught my eye because you specifically called for Hatch Chile. We live 75 miles from Hatch and last year I went over and got 3 forty pound sacks, this year I am going to get 4, thats 160 pounds of Chile. I have an excellent Salsa recipe I make, and since I Can it, I start with a USDA tested shelf stable recipe and that recipe calls for 6 cups of Green Chile. So here is the question, is that 6 cups of fresh Chile, like right our of the field, or 6 cups of Green Chile already roasted. It makes a huge difference, as the roasted is much more condensed. I too am a Chile Snob, and I notice you also mention Chimayo red Chile, so I have to ask are you from NM or Colorado. Many people do not know NM has 2 different strains of Green and Red Chile, Hatch from Southern NM and Chimayo from Northern NM. I like them both and do not notice much difference between the two. I am told Chimayo has more Indian Influence. In NM some of the restaurants that are famous for their Chicken Green Chili Stew have recipes posted on line, El Pinto in Albuq is one of them. I notice they do not use Tomatoes in theirs, but I typically do in mine. Since I will be canning it, I will not use any flour, if it needs to be thickened, it can always be thickened right before serving. Other than that I will stick pretty close to your recipe, and change the preparation slightly. I live in Alamogordo a little over 4000 feet in altitude, so I will cook 90 minutes in the pressure canner at 15lbs, which will fully cook all the vegetables, for flavor I will brown the Onions/Garlic/Chicken in my big cast iron skillet, then add about half the chicken broth and the tomatoes. At this point I will just be adding the remainder of the ingredients and mixing, then bring to a boil. Once at a boil I will fill hot 1 quart mason jars, and place in my pressure canner for 90 minutes where it will actually cook and seal. I will let you know how it comes out. Thanks for posting your recipe. Chile season is upon us, about to go to Hatch to get my 4 bags.
Wow! What a great message! I have never canned green chili but was thinking about it this year because lack of freezer space! The chilies that I use are roasted and diced green chili. I am from Colorado but have spent extensive time in NM- about 25 years ago I went to Chimayo and fell in love with the little town and their chili- you are right it does have more of a native american flare than the Hatch. Search the site for other green chili recipes! There are a lot! 🙂 Keep me posted to your successful canning expedition!
Randy Flowers says
Well I prepared the recipe tonight and it came out fantastic, I doubled it and ended up with right at 15 quarts, 13 of which went in the canner and 2 to eat now. Great recipe!
Wow! Im so happy that you made it and that it turned out fantastic! SOunds like you will be stocked up for awhile! 🙂
NM chili head says
Made this last night. Absolutely delicious! The liberal amount of cumin gives this stew great depth of flavor! Served mine with cojita cheese, crema, cilantro & lime. This recipe yields a lot of stew so you will have plenty to share.
So excited that you made it! I serve it the same way!!! All my soup/stew recipes make a lot! I always freeze for a later date!!!
About how many servings is this recipe? Making it for a Salmon river trip dinner…need to feed 14 hungry boaters:)
Tami in Mancos, Colorado
That sounds fun! I would double the recipe. It’s tasty!
So, when subbing chopped green chiles for the hatch chiles, do we use 6 cups?
I would use 6 cups of the canned diced green chili’s. If the are not spicy enough, add some jalapenos! Too! oh- there is a brand in my store called Hatch green Chili- they are from New Mexico and very good- also, some good frozen varieties! Good luck!
Lea Ann (Cooking On The Ranch) says
I’m loving everything about this recipe, including the potatoes and corn. And thanks for the reminder about the Wondra flour. I really need to keep some on hand. Great looking pot of soup. Go Broncos. 🙂
Sounds great Heather and now that we have the key ingredients on board, we’ll have to whip up a batch when we get home.
Awesome! Hope you are having a safe drive back to TN!