This is the only green chile chicken stew I make.  I don’t know where I got this recipe.  I’m sure I got it out of a magazine at some time.  I just have a copy of the page out of the magazine.  I have been known to find a recipe in a magazine at the doctors office and ask them if they could make me a copy.  So this is probably where I got this.

green chili chicken stew



Chili Verde Con Pollo (Green Chile Chicken Stew)

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours, 15 minutes


  • 2-3 pounds chicken, or chicken parts
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons oil or butter
  • 2 tablespoons flour
  • 1 teaspoons salt
  • 2 cups green chili, peeled and chopped ( have used canned )
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 4 cups chicken stock or broth
  • 1 cup peeled, chopped tomatoes, canned or fresh
  • 2 large baking potatoes, peeled and cubed


  1. Cover chicken with water, add garlic and 1 teaspoon salt and simmer until chicken is tender, about 1 hour.
  2. Remove chicken from stock, debone and mince meat.
  3. De-fat stock by chilling and removing any accumulated fat from top of broth.
  4. In large pot, brown onion in oil,
  5. Add flour and stir until golden.
  6. Whisk in stock, and remaining ingredients and simmer until potatoes are tender, 45 minutes.


You can use leftover chicken and then use canned chicken broth

Categories: Featured, Soup

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