When I lived in New Mexico I was a little obsessed with green chile and for a period of time used it in everything – sauces, burgers, stuffed mushrooms, pizza, enchiladas, relish – you name it and I was probably putting green chile in it. I especially loved roasting my own when they were in season each August. During chile season you can find someone roasting and selling them on every street corner in Albuquerque. The smell of roasted green chile is heavenly to me – smokey and spicy – and it always reminds me of New Mexico.
I’m adding yet another green chile dish to the repertoire and this time it’s green chile stew, which is a classic New Mexico dish. I got to thinking about making this after I pulled off my beef bourguignon extravaganza back in October – I loved the long process of layering and building flavors, so I thought I would try making green chile stew with similar techniques. Green chili stew is a simple, humble bowl of goodness so it’s so important to take the time to really build out the flavors. In my opinion, a thirty minute green chili stew just won’t do – it needs more time.
So, thinking about beef bourguignon, you need fat, meat, aromatics, and red wine and multiple techniques to coax out all of the flavor. Switch out bacon for butter and olive oil, beef for chicken, and red wine for mexican beer suddenly you’re on a similar path that leads to a whole new destination – a bowl full of chicken, tender potatoes, and green chile flavor.
It’s warming and comforting – perfect for a cold and chilly night.
A slow cooked stew full of chicken, tender red potatoes and green chile.
30 minPrep Time
1 hr, 30 Cook Time
2 hrTotal Time
- 2 large bone-in, skin-on chicken breasts (patted dry and seasoned with salt & pepper)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large onion, sliced
- 2 garlic cloves, mashed
- 1 tablespoon flour
- 24 ounces Mexican beer (I used Corona)
- 2 cups chicken broth
- 4 sprigs fresh cilantro
- 2-3 sprigs fresh parsley
- 2 sprigs fresh thyme
- 8 ounces canned green chiles (see note)
- 5 red potatoes, quartered and roasted (see note)
- 4 tablespoons sour cream (for garnish)
- 1 avocado, diced (for garnish)
- Lime (for garnish)
- Preheat the oven to 325 degrees
- In an oven proof stock pot, melt the butter with the olive oil over medium heat
- Brown each chicken breast, skin side down, until nicely browned. You don't need to worry about cooking it through - just let it the skin get nicely browned
- Remove the chicken from the pot and set aside
- In the same pot, cook the onions for about 5 minutes
- Add in the mashed garlic and cook for another 2-3 minutes
- Sprinkle the flour over the onions and garlic and stir to coat
- Pour in the stock and beer, scrap the bottom of the pan to remove all the brown bits
- Add in the herbs, stems and all
- Bring the mixture to a strong simmer
- Add the chicken back to the pot
- Put the stock pot in the oven and let it simmer for about 1 hour or until the chicken is cooked through
- Once the chicken has simmered and is cooked through, remove the pot from the oven
- Take the chicken out of the pot and set aside to cool
- Using a fine mesh sieve, strain the liquid into a separate pot or large bowl and discard the solids
- Add the liquid back to the original pot and bring to a simmer so it can reduce
- While the broth is simmering, remove the skin and bones from the chicken breasts and disgard
- Chop the chicken into bite sized pieces
- Add the chicken back to the pot with the broth
- Stir in the green chiles
- Let the stew simmer another 10 minutes or so
- Add in the roasted potatoes and simmer an additional 5- 10 minutes
- Serve the stew with a dollop of sour cream, diced avocado and a squeeze of fresh lime juice
Green chiles are only in season during the August-September time frame, so I often used canned Hatch green chiles, which I can find at my local grocery store in the Mexican food aisle
For this stew I roast the potatoes separately - just toss the quartered potatoes in olive oil, salt and pepper and then roast at 425 degrees for about 30 minutes. You may find other stew recipes that call for cooking the potatoes right in the stew, but I've found that the potatoes often fall apart and disappear into the sauce. You can make the potatoes in advance or just roast them up while the stew simmers at a low heat on the stove.