Green Chile Chicken Stew Recipe

Prepare Chicken

If you don’t have cooked shredded chicken, poach or roast 1.5 lb (about 3 cups shredded) boneless skinless chicken breasts or thighs: simmer in salted water or broth 12–15 minutes until cooked through, let rest 5 minutes, then shred with two forks. Reserve 1/2 cup cooking liquid if desired.

Peel and dice potatoes into 1/2-inch cubes and parboil in salted water 6–8 minutes until just tender; drain and set aside. Dice onion and green pepper, mince garlic, chop cilantro, and measure out green chiles and corn.

Sauté Aromatics

Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and green bell pepper and sauté 5–7 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn’t burn.

Add Spices and Thickener

Stir in 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1.5 teaspoons salt, and 1/2 teaspoon black pepper. Sprinkle 2 tablespoons all-purpose flour (or masa harina) over the vegetables and cook 1–2 minutes, stirring, to remove raw flour taste; this will help thicken the stew. If using masa harina, cook only 30–45 seconds.

Deglaze and Simmer

Pour in 4 cups vegetable or chicken broth, scraping any browned bits from the bottom of the pot. Add the canned diced tomatoes with their juices, 1 cup roasted green chiles, parboiled potatoes, and 1 cup corn. Bring to a gentle boil, then reduce heat to a simmer and cook 10 minutes to allow flavors to meld and vegetables to finish cooking.

Finish with Chicken

Stir in 3 cups cooked shredded chicken and simmer 5 more minutes until chicken is heated through and stew has thickened to your liking. If stew is too thick, add up to 1/2 cup more broth or reserved chicken cooking liquid. Taste and adjust seasoning with additional salt and pepper if needed.

Ladle the green chile chicken stew into bowls. Garnish each serving with a sprinkle of chopped fresh cilantro and a lime wedge for squeezing over the stew.

Serve with sour cream or crema on the side and tortilla chips or warm corn tortillas. For extra heat, offer additional chopped roasted green chiles or hot sauce.