Few dishes capture the heart and soul of the Southwest quite like New Mexican Green Chile Chicken Stew. This hearty, flavorful stew brings together the smoky heat of roasted green chiles, tender chicken, and a blend of southwestern spices that make it a true comfort food classic. Whether served on a chilly evening or shared with friends during a casual get-together, this dish celebrates New Mexico’s rich culinary traditions in every spoonful.
Ingredients
- 2 tablespoons olive oil or vegetable oil
- 1 ½ pounds boneless, skinless chicken thighs or breasts, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups roasted New Mexican green chiles, chopped (Hatch chiles are ideal)
- 3 medium potatoes, peeled and cubed
- 4 cups low-sodium chicken broth
- 1 cup diced tomatoes (optional, for a touch of acidity)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or green onions, for garnish
- Lime wedges, for serving
Instructions
- Sear the Chicken:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken and cook until lightly browned on all sides. Remove and set aside. - Sauté the Aromatics:
In the same pot, add chopped onions and cook until they turn translucent, about 4 minutes. Stir in minced garlic and cook for another minute, taking care not to let it burn. - Add the Green Chiles:
Stir in the roasted green chiles, releasing their smoky aroma. If using Hatch chiles, you can mix mild and medium varieties depending on your heat preference. - Build the Stew:
Add the seared chicken back to the pot along with cubed potatoes, chicken broth, diced tomatoes (if using), cumin, oregano, and paprika. Stir well to combine. - Simmer to Perfection:
Bring the stew to a gentle boil, then reduce heat and simmer uncovered for about 30–40 minutes, or until the potatoes are tender and the broth has thickened slightly. - Season and Serve:
Taste and adjust seasoning with salt and pepper. Serve the stew hot, garnished with chopped cilantro or green onions, and a squeeze of lime juice for brightness.
Serving Suggestions
Pair this stew with warm flour tortillas, cornbread, or Spanish rice for a complete Southwestern meal. A dollop of sour cream or shredded cheese on top adds a creamy contrast to the spicy broth.
A Taste of New Mexico
This stew isn’t just a recipe—it’s a reflection of New Mexico’s heritage, where green chile is more than an ingredient; it’s a way of life. The roasted chiles give the stew a distinctive earthy heat that balances perfectly with the savory chicken and tender potatoes. Each bite is smoky, spicy, and soul-warming, reminding you why New Mexican cuisine holds such a special place in American food culture.