New Mexico Green Chile Chicken Stew
Green chile is the soul of New Mexico cooking. This hearty stew is loaded with roasted Hatch green chiles, tender chicken, and potatoes in a fragrant broth. Serve with warm flour tortillas.
Ingredients
- 2 lbs (900g) boneless, skinless chicken thighs
- 1.5 cups roasted green chiles (Hatch preferred), chopped (or 2 cans diced green chiles)
- 3 medium potatoes, peeled and cubed
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon cumin
- 1 teaspoon oregano
- 2 tablespoons vegetable oil
- Salt and pepper
- Fresh cilantro, lime wedges, and warm flour tortillas for serving
Instructions
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1
Heat oil in a large pot over medium-high heat. Season chicken thighs with salt, pepper, and cumin. Sear until golden on both sides, about 3-4 minutes per side. Remove and set aside.
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2
Add onion to the pot and cook until softened, about 5 minutes. Add garlic and oregano, cook 30 seconds.
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3
Add potatoes, green chiles, and chicken broth. Return chicken to the pot. Bring to a boil, then reduce to a simmer. Cook for 30-35 minutes until the potatoes are tender and the chicken is cooked through.
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4
Remove chicken, shred with two forks, and return to the pot. Simmer another 5 minutes.
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5
Taste and adjust seasoning. Serve in bowls with cilantro, a squeeze of lime, and warm flour tortillas on the side.
