Chicken Green Chile Stew (for the Babies)
Chicken Green Chile Stew (for the Babies) Here in New Mexico, everyone breaks out their favorite green chile stew recipe at the first sight of fall. Any gloomy day calls for green chile stew. Just check IG, on a gloomy day and you’ll see between one and 50 pictures of a New Mexican staying warm with green chile stew on the stove or in the crockpot. :)
LOL. The title of this recipe just makes me laugh. I’ve always been hesitant to blog my chicken green chile stew recipe because I use CANNED, MILD green chile [insert embarrassment here]. I must admit, I can’t do very spicy food. I don’t know when it changed for me, but it did. Now I’m just that weird New Mexican who orders my chile “on the side.” ANYWAY, all my friends and family end up loving my stew even though it doesn’t bring the heat, chile-wise. Okay, enough babble. Let’s get to cooking!
Ingredients:
2 boneless chicken breasts, cubed and cooked
2 russet potatoes, peeled and cubed
1 can petite diced tomatoes with juice
1 can pinto beans, drained
1 can chicken broth
2 cans MILD Hatch green chile
1-2 tbsp minced garlic
Half an onion
Salt and pepper to taste
Grab your Crockpot!
Step 1:
Cube and cook chicken.
Step 2:
Peel and cube potatoes.
Step 3:
Add all ingredients into your crockpot. Cook on low for 6-8 hours, stirring every so often. Keep the onion together or in large pieces so you can remove at the end. This is just for flavor.
Step 4:
Garnish with shredded cheese. You can add sour cream for a creamier stew.
Pro tip: Cut a tortilla into a jack-o-lantern or ghost with your kitchen shears, and make a super cute quesadilla to go with your stew!
Now that I have exposed myself for using canned mild green chile, here's your permission to enjoy it too. You’re not alone!
HAHA, “Get in losers, we’re eating mild green chile stew.” IYKYK.
Okay I’m really done now. Have the best day, and ENJOY. <3
Always and Whatever
XO