Green Chile Chicken Stew with potatoes, corn, and fresh Hatch green chiles!
On the long list of reasons I was so excited to move back to my home state of Texas, 'food' was quite high. And somewhere, underneath the subheading of food, 'Hatch green chile season' found its place.
While Hatch chiles come from New Mexico, Texas imports a fair share of them, as we are known to love our chiles. Green chile chicken enchiladas for two, anyone?
When my parents told me that Central Market was hosting their annual Hatch chile fest, and the giant rotating drum roasters were in full-force, I grabbed my husband and daughter to see the sights. And to eat them, too!
After green chile cheeseburgers, green chile quesadillas, green chile queso, and green chile Po' boys, they see the light. Welcome my toddler and husband, two new chile heads, to the club, please.
Hatch green chiles are worth celebrating each year. I bought two one-pound packages of the roasted ones, and shoved green chiles into almost everything we had for dinner last week. While stirring green chiles into my macaroni and cheese recipe is great, this green chile chicken stew is where it's at.
I should mention that I buy the green chiles labeled 'mild,' but if hot ones are more your style, go for it! I'm having trouble convincing a 3-year old to eat hot foods, but I guess I should be more patient.
This green chile chicken stew is so good that I will make it with canned green chiles when the Hatch ones aren't in season. Serve it with a small batch of cornbread, and enjoy it all season long.
Method for this green chile chicken stew:
My chicken stew method comes from Christy Jordan. Her cookbook has a wonderful simple chicken stew with potato chunks, sweet corn kernels, and an excess of freshly ground black pepper. The potatoes lend a starchy creaminess to the stew that lets the rest of the flavors shine through.
I adapted her recipe to include green chiles, while leaving out the tomatoes in her original recipe.
How to clean fire-roasted Hatch green chiles:
When you bring home whole roasted green chiles from the store, or if you roast them yourself over a gas flame, you still have a small amount of prep work to do. I know that this is much more labor-intensive and messy than buying canned green chiles, but I promise that the fresh flavor is so worth it!
First, use the back of a knife to scrape off the black skin. Try to get most of it off, but don't worry about a few black flecks here and there.
Next, split the chile open and remove the stem and seeds. It's easiest to do this while rinsing under running water, but I don't actually do this because I don't want to wash off the roasted flavor. Use a paper towel to grab tear the stem out and grab the seeds instead.
That's it! Now you're ready to chop the chiles and use them in any recipe that calls for them.
Also, if you buy slightly more fresh green chiles than you need, they freeze best already roasted and cleaned in this way. I divide up my clean chopped roasted chiles into 4-ounce portions (because most recipes call for as 4-ounce cans), and seal them in my Food Saver for using the rest of the year.
I know that it might still be summer weather where you live, but please save this recipe for Fall. It's a great recipe to double (or triple), and serve on Game Day!
Green Chile Chicken Stew
No cream green chile chicken stew.
- 1 tablespoon neutral oil
- ½ yellow onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 3 cups chicken broth
- ½ teaspoon salt
- ¾ teaspoon freshly ground black pepper
- 1 large Russet potato, peeled and chopped
- ½ cup (8 ounces) diced fire-roasted Hatch green chiles*
- 1 large chicken breast
- ½ cup frozen corn kernels
- fresh cilantro, for serving
- fresh lime wedges, optional, for serving
In a small 3-quart soup pot, heat the oil over medium-high heat.
Add the onion to the pot, and cook while stirring occasionally until softened and starting to turn golden brown on the edges, about 5 minutes.
Next, stir in the minced garlic and cook for 30 seconds.
Add the chicken broth, salt, pepper, chopped potatoes, and green chiles to the pot. Bring the mixture to a simmer.
Add the chicken breast (whole), cover and let cook until it's done, about 15 minutes. Remove the chicken to a cutting board, and use two forks to shred the meat. Add it back to the pot.
Stir in the frozen corn and let everything cook on a gentle simmer for about 5 more minutes.
Divide between two soup bowls, and serve garnished with fresh cilantro and lime wedges.
*The chiles should already be cleaned, peeled and diced here. Refer to post for directions on how to clean your chiles if they're whole after being roasted. If you're not using fresh chiles, use two 4-ounce cans of fire-roasted diced green chiles.
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Amount Per Serving: Calories: 201Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 992mgCarbohydrates: 26gFiber: 3gSugar: 4gProtein: 14g
Clara Dossett says
What, no mention, of the smell of these lovelies while they are roasting tumbler. It is the first sign of fall for me. We got 20 lbs roasted this past fall and we are still using them. This may be my recipe for this cold weekend coming up.
Jackie Thill says
Not sure why so many people comment on these posts that they are GOING to try the recipe. It's much more helpful to read after trying them. So if you did make the recipe please post your thoughts? Thanks all!!
Christina Lane says
We're a community here, and anyone can say whatever they want.
Terri Stringer says
I'm an old school cook and a going to make this with chicken breasts with skins and bones. Once cooked after about one hour, I will take the chicken off the bones and discard along with skins. Then I will add the other ingredients. I can't wait to try it.
Lee Nordmark says
I am so happy I found this recipe. I was looking for any recipe that include green chiles. I pretty much followed the way it says, with a little more salt, a little less pepper. I admit I am a garlic freak so I did but a little more of it and the chiles in. But I have to tell you, after moving from Az. to Delaware ( mexican food is a challenge here) this is absolutely my go to meal to satisfy my spicy need. I could probably eat it 3 times a week without blinking. I have hand made flour tortillas shipped in from AZ and fresh green chiles from NM. Serving it with a tortilla just makes it all heaven. Best meal in this town by far. Thank you , thank you. If you have any other green chile recipes, let me know. :)
Christina Lane says
I lived far away from Southwestern food for a few years, too, Lee, and it was difficult! I'm glad you got your fix. I do have a few other green chile recipes on the site here. Use the search bar :)
Newbie question... the peeled diced potatoes are uncooked when they go in yes? Thanks for the recipe about to try it tonight!
Christina Lane says
Yes, raw. Thanks for asking :)
Yummy! My husband said it’s a keeper 😊 Added a little cumin & red pepper flakes.
Is the green chile amount 1/2 cup or 8 oz. I think of 8oz as 1 cup.
Would you please clarify if it is 1/2 cup or chiles or 8 oz?
Has anyone made this keto friendly yet? What can you sub for the potato and corn? I saw a post where someone put zucchini in... need ideas please!
Christina Lane says
I love the idea of using zucchini instead of potatoes! As for corn...hmm...you might just have to leave it out? Corn is a grain, so it's not keto, right? What if you added crumbled bacon instead of corn?
Hatch, New Mexico Green Chile is the best! In fact most chile from our great state is awesome.