Green Chile Chicken Stew Recipe (2024)

This is not a good recipe for GCCS. New Mexicans use little to no cumin in our cooking and even less cilantro. Onion, carrots, potatoes diced. Saute w/a little s&p for ten min, add chopped garlic and green chillies. Toss in 2tbs flour, cook a few minutes and add homemade chicken stock. Let it come to a boil them turn down. Finish w/ a little cream and shredded roasted chicken breast. S&p to taste. Serve with shredded cheddar, corn & flour tortillas. My grandma's recipe 505 till I die 😂

This raised as New Mexican says, no to cilantro. I like cilantro, but it does not go with this dish. And, surely NYT foodie writer, you know that many many grocery stores across the US host traveling Hatch roasters? You can buy it fresh by the case and roasted out front. It’s pretty dang legit. I get a case each year in Virgina and seal-a-meal a few pods per package, freeze. Very economical.

New Mexicans in the know buy chile from Lemitar...more flavorful and grown more organically. We make our green chile chicken stew with chicken breasts which we shred with two forks after they've cooked in the broth. Carrots? Cilantro? Dredging in flour? Cornstarch? No way. Saute onions, add potatoes, a can of diced tomatoes, chile, chicken stock, a couple of chicken breasts, S and P and a little garlic, simmer until breasts are cooked, shred and put back in pot and simmer. Easy!

A couple notes from a Santa Fean:Hatch chile is best, but if you can't find them you can get away with widely available Anaheim chiles, roasted on a grill until they've got some black spots. Wrap them up hot to steam - they'll be easier to peel. Buy the mildest Hatch available, then bump up the heat in finished recipes with cayenne to taste.

Two things, already mentioned implicitly, here explicitly.First, green chile MUST be peeled before eating because the skin is much thicker and tougher than bell pepper skin and very unpleasant to eat. And to peel it, you roast it (which adds to the flavor).Second, cilantro NO! Approximately 10% of the population experiences cilantro as tasting like soap. People who have a shared group of olfactory-receptor genes, called OR6A2, pick up on the smell of aldehydes present in cilantro and soap.

I don't agree that the best chiles are grown in Hatch. Equally good green chiles are grown all over the lower 2/3 of the state. Hatch has the quantity and the marketing budget- that doesn't make their produce any better. It doesn't get any better than chile from Big Jim's in Corrales!Drives me crazy that people living in NM don't seem to understand that Hatch is a geographical location, not a type of chile. I get people in other parts of the country thinking so, because Hatch exports so much.

Worked 15 years in Produce. The best Anaheim chili (or for that matter any produce item) is the one that arrives at your market the freshest. Regardless of where grown. And if you can't find a really fresh Anaheim, there is a frozen pre-roasted product that comes in plastic tubs that is quite good in cooked applications.

There is no need to use large potatoes, peel and cube them. Use very small round potatoes with red, blue, or yellow skins; add them whole and do not peel them. Between 8 and 10 for this recipe. The color is attractive, the skins are tasty, and no prep work at all is involved.

New Mexico chilies, like most chili varieties, vary greatly in heat. (Amal Naj's book, "Chilies", notes that heat(=capsacin content) increases in dry, hot weather and with water deprivation (the pods on plants closest to irrigation channels are mildest). At my local grocery, they were sorted into mild/hot/extra hot- The first were like regular green peppers; the last were hotter than serranos. Before using, slice each one open and sniff.(Capsaicin, concentrated in seeds is mildly volatile.)

there is no need to dredge the chicken thighs in flour. Just salt n' pepa them and proceed. Also, no need for cornstarch - simply smash some of the potatoes against the side of the dutch oven towards the end. also I about doubled the green chile amount. It was great.

Chiles traveled from New Mexico to California with colonists in the late 1700s. When the Germans showed up, they bred the heat out of the ones in CA, and called them Anaheims. Hatch chiles are a different species and truly New Mexican. They have heat. If you don't like spicy hot chile, Anaheims would be a good substitute. And only the tiniest touch of cumin (perhaps) and no cilantro goes in GCCS in SF cooking.

I recommend waiting until 5-10 minutes before serving to add the green chile. That way the flesh and the flavor of the roasted chile stays in tact and doesn’t just get boiled away during cooking.

Why not thicken with masa (if necessary), rather than cornstarch? Tastes way better.

Super yummy and easy to make.I get so tired of the holier than thou comments about how a dish should only be made one way. Recipes are not immutable. The traditional way is not necessarily the best, or maybe the author is going for a different flavor profile. In the accompanying article he notes that he has modified to suit his tastes.

I think I'll try this recipe as written. I'm getting kind of cranky about demanded alterations to recipes that someone has polished enough to publish.

If you don’t have access fresh or frozen green chilis you can sub with two small cans of mild hatch chilis.

As other New Mexicans have noticed, if you scrape off the few bogus elements (cumin, cilantro) this is an honest rendition of our homely “we call it stew but it’s more like soup” state staple. I used the stated amount of chile, but added it in near the end since you want it intact, mild so my wife would enjoy it too, and used a couple of chicken beasts poached in the cooking liquid while it reduced a bit and added chile after vegetables. Really took me back home. Thank you!

I absolutely love this recipe exactly as written except that I used bone in chicken thighs. After cooking, I simply took the chicken out, took it off the bone and returned it to the pot.

Green chile is always always roasted whole (usually at site of purchase) to allow for the easier removal of the papery skin ( usually in a communal setting a couple hours after the chile have had time to steam in a bag after roasting) Or in small batches before preparing the rest of the dish if its fresh from your garden. Recipes that forgo that step are always a dead giveaway as egregiously inauthentic. Mexican oregano is a good flavor to add in our house...

Flavorful, but somewhat underseasoned. Would at least double the chiles.

Used double the green chile (4:1 mild to hot) 3 full potatoes, no carrots. Chicken thighs: browned in the soup pot first, then moved browned chicken to a separate pot and boiled in homemade broth to finish cooking. Build soup starting with aromatics on the browning fats remaining in pan. Shred cooked chicken and add to soup when potatoes are almost done - cook for 10 mins to incorporate flavors. Serve with sour cream, fried tortillas, and cheddar or cotija cheese. VERY yummy the next day :)

Been to NM, and like everyone else, fell in love with green chiles, so of course, I tried this. Didn't have everything, but I can't imagine it tasting much better. I substituted cumin with Tajin seasoning and added it when cumin was instructed, did not have chicken broth so used water, and when water was added, I put in garlic powder and red pepper flakes on top of what is stated. Served with crunchy tortillas, sour cream, and Cholula. And don't forget the lime.

The chiles need to be peeled and seeded, too.

Orale. The best thing about this recipe is reading all the comments from New Mexicans.

This was delicious. I modified it to suit me, (more cumin, added oregano & some cayenne for heat, used red onion & left out cilantro 'cause that's what I had). Added a single chicken breast right after I added broth & cooked for 10 min, removed & shredded it, added back in at the end. Resulted in 2-3 meals for me (I live alone).Here's what I wish: If you have the "perfect" recipe, don't read any others. Use yours. But if you have suggestions to make this one better/easier -- by all means!

I think I'll try this recipe as written. I'm getting kind of cranky about demanded alterations to recipes that someone has polished enough to publish.

I learned to cook New Mexican chili from Maria Martinez who was born and raised in New Mexico. She used cilantro and comino (cumin) in her chili0 stew. So please, stop harping about knowing the ONLY way to cook green chili. There are plenty of other southwest states that cook great red and green chili stews using both ingredients. The recipe's title is Green Chili Chicken Stew, not New Mexican Green Chili Stew. I love that State but the attitude here seems a little over the top.

As mentioned, Hatch is a region, not a type. A variety of chile is grown in the Hatch Valley: NuMex Big Jim, NuMex Sandia, NuMex Joe E Parker, New Mexico 6-4, NuMex Heritage 6-4, NuMex Heritage Big Jim, Barker Extra Hot, and NuMex R Naky . Some are green others are ripened until red when they are dried and used in several ways. You don't see the names of these varieties at the market just the heat level, so first try a few mild, medium, and hot to see what suits you.

Johnny Vee’s cookbook has a great recipe as does the Ghost Ranch cookbook.

I used pork stew meat (from a pork shoulder), roasted Hatch chilis, sauted zucchini (cut about the same size as the carrots), and a ears-worth of leftover grilled corn in addition to the other veggies in the recipe. I had a rich pork stock from deglazing a roast pan, which gave the stew a lot of depth. Obviously, I can't speak to chicken green chili stew, but as pork green chili stew, it is a 5-star recipe!