Recipes|Featured Main
Southwest Hatch Green Chile Stew
Difficulty Level: Easy
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Prep Time:20 Minutes
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Cook Time:PT1H20M1 Hour
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Yield:6-8 servings
Ingredients
- 1 tablespoon neutral oil
- 2 pounds chicken breasts, cubed
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano, crushed
- 1 teaspoon chili powder
- 6 cups chicken broth
- 1 pound Hatch or green chiles, roasted and chopped
- 5 carrots, peeled and large diced
- 2 large potatoes, peeled and cubed
- 1 ½ teaspoons salt
- Juice of half a lime
- Cheddar cheese, grated – (optional)
- Sour cream – (optional)
- Cilantro – (optional)
- 12.78g neutral oil
- 907.18g chicken breasts, cubed
- 1 large onion, chopped
- 2 garlic cloves, minced
- 8.52g ground cumin
- 4.26g dried Mexican oregano, crushed
- 4.26g chili powder
- 1419.53ml chicken broth
- 453.59g Hatch or green chiles, roasted and chopped
- 5 carrots, peeled and large diced
- 2 large potatoes, peeled and cubed
- 6.39g salt
- Juice of half a lime
- Cheddar cheese, grated – (optional)
- Sour cream – (optional)
- Cilantro – (optional)
Looking for a way to use those great Hatch Chiles? Look no further - this stew is great in a bowl with a tortilla slid down the side and a dollop of sour cream, or use it to smother a breakfast burrito or baked potato!
Preparation
STEP 1
In a large pot over medium heat, heat the oil and brown the chicken. Then add in garlic and onions until the onions are translucent, about 5 minutes. Add spices and cook until aromatic.
STEP 2
Add broth, roasted Hatch or green chiles, carrots and potatoes. Add salt to taste. Simmer uncovered on low for 45 minutes until vegetables are tender. Finish with fresh lime juice before serving.
Options
As a stew, top with grated cheddar cheese, sour cream, or cilantro, with a warmed tortilla on the side. Also, any burrito can be smothered with this stew, or try it over a baked potato!