Green Chile Chicken Stew

43 Reviews

Prep: 2 hr 30 min
Cook: 40 min
Ready In: 3 hr 10 min

“This stew will keep you warm and cozy on those cold winter days!! I got this recipe together after months of harassing my friends in New Mexico in search of the perfect green chile chicken stew. I make it at least once every month (I myself use a pressure cooker). Serve with warm flour tortillas. This recipe has a lot of chile peppers. Be sure to tone it down if you can't handle heat!” - by Georgette

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Metric US

Original recipe yields 8 to 10 servings

Directions

Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces.
Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.

Nutrition

Amount Per Serving (8 total)

Calories
401 cal
20%

Fat
16.5 g
25%

Carbs
27.5 g
9%

Based on a 2,000 calorie diet

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Reviews (43)

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Esmee

May. 7, 2003

"This recipe was good. I was too scared to add the habenero peppers since I thought it would make it too spicy for my guests. I added jalepeno peppers instead which did not add much flavor. Next time I..." See more prepare this recipe I am going to follow the directions 100% -- I think that it will turn out better."

BOLOTY

Dec. 28, 2009

"I added chicken boullion and replaced the tomatoes with Ro-Tel. It was absolutely wonderful. After 7 years this is still highly requested. Depending on who's eating it I might leave out the habaneros,..." See more regular, mild or hot Ro-tel and always thicken it up with flour and chicken broth. Clears a stuffed nose better that any medication!"