Spicy Green Chile Stew

$To make a great green chile stew, you need fresh and tasty ingredients. Here’s what you will need: - 1 lb chicken thighs, diced - 4 cups chicken broth - 2 cups tomatillos, husked and chopped - 1 cup green chiles (fresh or canned), chopped - 1 medium onion, diced - 3 garlic cloves, minced - 2 medium potatoes, peeled and diced - 1 tsp cumin - 1 tsp oregano - 1 tbsp olive oil - Salt and pepper to taste - Fresh cilantro for garnish These ingredients create a rich and flavorful stew. The chicken thighs add protein and a nice texture. Tomatillos give a tart flavor that balances the heat from the green chiles. While chicken is my go-to, you can try other meats too. Pork or beef works well if you prefer a different taste. Just remember, each meat brings its own flavor. You might need to adjust cooking times to make sure the meat is tender and juicy. If you can’t find some ingredients, don't worry! Here are some easy swaps: - Chicken broth: Use vegetable broth for a lighter taste or water if you have none. - Tomatillos: You can use canned tomatoes if tomatillos are hard to find. - Chicken thighs: Chicken breast works too, though it may be less juicy. - Fresh chiles: Canned green chiles are a good option if fresh ones aren’t available. These substitutes will keep your stew tasty and satisfying. Just remember to taste as you cook! {{ingredient_image_1}} Start by gathering all your ingredients. This makes cooking easy and fun. You will need: - 1 lb chicken thighs, diced - 4 cups chicken broth - 2 cups tomatillos, husked and chopped - 1 cup green chiles, chopped - 1 medium onion, diced - 3 garlic cloves, minced - 2 medium potatoes, peeled and diced - 1 tsp cumin - 1 tsp oregano - 1 tbsp olive oil - Salt and pepper to taste - Fresh cilantro for garnish First, peel and chop your tomatillos. Then, dice your potatoes and onion. Next, mince the garlic. Dice the chicken thighs into bite-sized pieces. This prep makes your cooking smooth and quick. Now, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes. You want the onion to be soft and clear. Then, stir in the minced garlic. Cook for 1 more minute until it smells great. Next, add the chicken thighs to the pot. Season with salt, pepper, cumin, and oregano. Cook until the chicken turns brown on all sides. This should take about 5 to 7 minutes. After that, pour in the chicken broth. Add the chopped tomatillos, green chiles, and diced potatoes. Stir everything together. Bring the pot to a boil, then reduce the heat to low. Let it simmer for 30 to 35 minutes. The potatoes should be tender, and the flavors will blend well. Once the stew is done, taste it. You may want to add a pinch of salt or pepper. This is your chance to adjust the flavor. Serve the stew hot in bowls. Garnish each bowl with fresh cilantro. This adds a nice touch and fresh flavor. Enjoy your hearty green chile stew with crusty bread or rice. To adjust the heat, think about the type of green chiles you use. Fresh green chiles can be much hotter than canned ones. If you like spice, use more chiles or a hot variety. You can also add a pinch of cayenne pepper for an extra kick. For a milder stew, use fewer chiles or try sweet bell peppers instead. Always taste as you go. This way, you can find the right balance for your taste buds. Texture is key in making a great stew. Make sure to dice the potatoes into even pieces. This helps them cook at the same rate. You can also use waxy potatoes for a firmer bite. When you sauté the onions and garlic, wait until they are soft and fragrant. This builds a strong base for your stew. Let the stew simmer gently. This helps the chicken become tender and the flavors blend well. Serve your green chile stew hot, topped with fresh cilantro. It pairs well with warm tortillas or crusty bread. You can also add a dollop of sour cream for creaminess. For a complete meal, consider serving it with rice or a simple salad. If you want a drink, try a cold cerveza or a glass of agua fresca. Each bite will feel like a warm hug on a chilly day! Pro Tips Use Fresh Ingredients: Fresh tomatillos and green chiles will provide a vibrant flavor that enhances the stew. If possible, choose locally sourced produce for the best taste. Adjust the Heat: If you prefer a milder stew, opt for canned green chiles which are usually less spicy. Conversely, add more fresh chiles for an extra kick. Make it Ahead: This stew tastes even better the next day as the flavors continue to develop. Prepare it in advance for a more robust taste. Garnish Generously: Fresh cilantro adds a bright note to the stew. Consider adding lime wedges for an extra layer of flavor when serving. {{image_2}} You can easily make green chile stew vegetarian or vegan. Start by removing the chicken. Instead, use hearty vegetables. Good choices include mushrooms, zucchini, and bell peppers. Replace chicken broth with vegetable broth for flavor. You can still enjoy the spices and flavors. This stew will be rich and satisfying. If you want to switch up the protein, consider using turkey or pork. Both meats work well in this stew. For a plant-based option, try lentils or beans. They add protein and texture. Chickpeas are also a great choice. They soak up the flavors of the stew nicely. Green chile stew varies by region. In New Mexico, they often add potatoes and more spices. Some places use pork instead of chicken. In Texas, they may include beans. Each region brings its twist to this dish. You can customize it based on your taste and location. Try adding ingredients you love to make it your own. To store leftover green chile stew, first let it cool. Then, transfer it to an airtight container. Keep it in the fridge for up to three days. This helps maintain the stew's rich flavor. If you want to store it longer, freezing is a great option. Freezing green chile stew is easy. Place the cooled stew in freezer-safe bags. Remove as much air as you can before sealing. Label each bag with the date. You can freeze it for up to three months. When ready to eat, just thaw it in the fridge overnight. Reheating green chile stew is simple. Pour the stew into a pot over medium heat. Stir it often to warm it evenly. You can also use the microwave. Heat it in a microwave-safe bowl for two to three minutes, stirring halfway through. Make sure it's hot all the way through before serving. Enjoy the warm, hearty goodness! Green chiles are young peppers that are harvested before they fully ripen. They are commonly found in Southwestern cooking. Their flavor is bright and can be mild to hot. I love using both fresh and canned green chiles in my recipes. They add a nice kick to dishes like stews, salsas, and casseroles. Yes, you can use canned tomatillos instead of fresh ones. Canned tomatillos save time and still pack a punch of flavor. They also have a nice tangy taste that works well in green chile stew. Just make sure to drain and rinse them before adding to your dish. This helps reduce extra liquid in your stew. You can easily make this stew ahead of time. Just cook the stew as directed and let it cool. Once cool, store it in an airtight container in the fridge. It will stay fresh for up to three days. You can also freeze it for up to three months. When you're ready to eat, just reheat it on the stove or in the microwave. This makes meal prep super easy! Green Chile Stew blends fresh ingredients and flavorful meats into a comforting dish. I shared the steps, tips, and variations to fit your taste. Whether you're cooking for yourself or friends, you can adapt this stew easily. Remember to store leftovers well and reheat them for future meals. With a bit of practice, you'll master making this dish. Enjoy your cooking journey and share this tasty stew with loved ones!$

A flavorful and hearty stew featuring chicken, tomatillos, and green chiles.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

1 lb chicken thighs, diced
4 cups chicken broth
2 cups tomatillos, husked and chopped
1 cup green chiles, chopped
1 medium onion, diced
3 cloves garlic, minced
2 medium potatoes, peeled and diced
1 tsp cumin
1 tsp oregano
1 tbsp olive oil
to taste salt and pepper
for garnish fresh cilantro

Instructions

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced chicken thighs to the pot, seasoning with salt, pepper, cumin, and oregano. Cook until the chicken is browned on all sides, around 5-7 minutes.
Pour in the chicken broth, followed by the chopped tomatillos, green chiles, and diced potatoes. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and simmer for about 30-35 minutes, or until the potatoes are tender and the flavors have melded together.
Taste and adjust the seasoning with more salt and pepper, if necessary.
Serve hot, garnished with fresh cilantro on top.

Notes

Adjust the spice level by using milder or hotter chiles.

Keyword chicken, comfort food, green chile, spicy, stew