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)

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


  • Cover chicken with water, add garlic and 1 teaspoon salt and simmer until chicken is tender, about 1 hour.
  • Remove chicken from stock, debone and mince meat.
  • De-fat stock by chilling and removing any accumulated fat from top of broth.
  • In large pot, brown onion in oil,
  • Add flour and stir until golden.
  • 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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