Recipe by Georgette
"This stew will keep you warm and cozy on those cold winter days!! I got this recipe together after months of harassing my friends in New Mexico in search of the perfect green chile chicken stew. I make it at least once every month (I myself use a pressure cooker). Serve with warm flour tortillas. This recipe has a lot of chile peppers. Be sure to tone it down if you can't handle heat!"
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1 (4 pound)
1 (4 ounce) can
canned green chile peppers, chopped
habanero peppers, seeded and minced
1 (14.5 ounce) can
potatoes, peeled and cubed
salt and pepper to taste
This recipe was good. I was too scared to add the habenero peppers since I thought it would make it too spicy for my guests. I added jalepeno peppers instead which did not add much flavor. Next time I prepare this recipe I am going to follow the directions 100% -- I think that it will turn out better.
I didn't find this to be thick enough to be stew, more of a soup really.
I added chicken boullion and replaced the tomatoes with Ro-Tel. It was absolutely wonderful. After 7 years this is still highly requested. Depending on who's eating it I might leave out the habaneros, regular, mild or hot Ro-tel and always thicken it up with flour and chicken broth. Clears a stuffed nose better that any medication!
This is really good and so easy. I used HOT frozen green chile instead of the canned and habanero. Served with tortillas. Yummy.
Great stew! I used savory instead of marjoram. I also used 2 cans of Rotel. I added a can of cream of chicken soup and used about 3-4 T. of cornstarch to thicken it.
This is good, but when I think of stew, I think of something thicker than this. All the flour did was make the broth very slightly opaque. Maybe the recipe needs a more precise amount of water or a water to flour ratio. I used 2 serranos with seeds instead of habaneros, and this was just about right for me. It warmed my lips and the back of my throat without scalding anything. Overall, excellent combo of flavors. Served with Mexican cornbread and also with Baked Tostitos. I liked it better with the Tostitos, but my cornbread was a little too moist for this soup. It needs a dry bread.
Excellent start… I added 1 bunch cilantro, 5 green onions, juice of 3 limes and 2 tbl. cider vinegar. If you can, use fire roasted Hatch green chilies…. (I purchase one case of hot a year.. they freeze well).. I added 3 cups….
Couldn't locate the habaneros, so substituted fresh jalapenos instead. Was surprised that it wasn't too hot for those who couldn't handle really spicy food. The family raved over it! This will definitely be a repeated recipe
* Percent Daily Values are based on a 2,000 calorie diet.
Green Chile Chicken Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 149
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