recipe reviews for:

Green Chile Chicken Stew

“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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Reviewed: Nov. 11, 2009

This seems like a lot of seasoning, but it was perfectly flavorful. I have to admit- I went a little crazy with this recipe: added a can of black beans, a can of cream of mushroom and then topped each bowl with some diced avocado and sour cream. I served it with buttered tortillas and it was out of this world!

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Citrus_Punch

Home Town: Wilton, Iowa, USA

Living In: Muscatine, Iowa, USA

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Reviewed: Sep. 30, 2009

Excellent base recipe and easily adaptable to make with what's already in the cupboard! I used boneless skinless chicken breasts, homemade canned turkey stock, poblano peppers (roasted first) and diced canned tomatoes with diced green chilies already in them. Cooking time was cut to 1-1/2 hrs. and the flavors were fantastic. We can't handle anything too spicy, but this had enough heat for pizazz while allowing all the other flavors to come through…like a really good curry almost!

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wellspringsia@starband.net

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Reviewed: Mar. 23, 2009

I backed way off on the peppers and added some asperagrass. It was wonderful

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doconnor1

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Reviewed: Mar. 23, 2009

This was a great quick meal for dinner. I used a small bit of green chile and omited the habanaros. At the end of the cooking time I added a bag of southwestern mixed vegtables.

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NarumKnits

Cooking Level: Expert

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Reviewed: Nov. 18, 2008

I would change the name of this recipe to soup but it was delicious all the same. Just a little too thin to call stew. I cooked it on Saturday and we had it for dinner on Sunday. It was delicious! We added some tortilla chips at the bottom and a sprinkle of jack cheese to the top. Everyone raved about it. I will definitely make this one again...just a little spicier though! Update: Made this again tonight and although I didn't have the habanero peppers, it was delicious. I just added about 1/2 cup of sliced jalapenos and a can of spicy Rotel. LOVE THIS RECIPE!!!

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Jennifer

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Sep. 26, 2008

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….

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John

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Reviewed: Jun. 11, 2008

This is a great stew to warm you up on a cold winter day.

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karen

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Reviewed: Nov. 10, 2007

Delicious...didn't have all ingredients on hand to make exactly as written, but had most; used half pinto beans and half potatoes. Didn't plan to use the habaneros because I thought they would be too hot for me. I look forward to making this again as written!

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Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Sep. 6, 2007

I wanted a change from my usual pork and green chile stew, and this was fabulous! I added extra green chile, and made the recipe more brothy by adding additional water. I used pasta instead of potatoes, just because I was wanting a more spicy, soupy meal. It was delicious! Thanks for the post, Georgette!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Apr. 13, 2007

This was really good. I have been looking for a hearty stew like I had in New Mexico, but this wasn't it. I will make it again though. Very good.

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dededickey

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 3, 2007

This was OK, but I was expecting green chile, and this is something entirely different. I'd suggest leaving out the stewed tomatoes and going easy on the water. This might make a good burrito filling.

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JenniferJP

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Reviewed: Jan. 31, 2007

I love this! I used chicken breasts because they were on sale, and used the pressure cooker. Substituted jalapenos because I shared it with a friend who just had a baby, and she is not fond of spicy foods. Next time I'll add the hotter peppers. Also, used corn starch rather than flour. Will make this again and again! Thanks for sharing it!

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Happyeliz

Cooking Level: Intermediate

Home Town: Mission, Kansas, USA

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Reviewed: Dec. 10, 2006

I thought this was really good. Some of us ate it as soup, and some strained out the 'pork and veggie mixture and made tacos. I added a large can of hominy and cooked this in the crock pot. I also used a pork tenderloin, which shreds very easily when it has cooked in the crock pot. I cooked at high for 6 hours.

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HYSTREET

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Reviewed: Nov. 1, 2006

This is really delicious, but I made a variation that takes less time. I put everything in right at the start and only cooked it for 1 hour. It seemed cooked plenty. Also I used fresh tomatoes, about 1 1/2 cups fresh chile peppers (grilled, peeled & chopped), doubled all spices, garlic, and onion, and replaced cumin with curry powder that includes cumin.

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Mark S.

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Reviewed: Feb. 22, 2006

My husband and I really liked this meal! I couldn't find habanello peppers, so I used 2 small cans of jalapeno peppers and it turned out very spicy. Too spicy for the kids although they said they would like it if it was toned down. I would have given it 5 stars, and possibly should have, be we are not real big on soups or stew so when I make this again I will probably serve it along with some other main dish.

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CWOOD28

Cooking Level: Expert

Home Town: Corona, California, USA

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Reviewed: Sep. 16, 2005

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.

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sweetslady

Cooking Level: Expert

Home Town: Goldsboro, North Carolina, USA

Living In: Wichita, Kansas, USA

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Reviewed: Mar. 17, 2005

I have changed the name of this to "Spicy Chicken Soup". It was definitely not a stew, but a delicious soup. I added cilantro, rice, and 2 jalapenos instead of the habanero peppers. This really reminded me of mexican soup. The only thing missing was avocado strips which would have been perfect. The flavor of the chicken was very good. We ate lots of it while shredding for the soup.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Feb. 25, 2005

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.

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Feb. 11, 2005

WOW!! This was wonderful! I used 2 very large boneless chicken breasts instead of a whole chicken and subbed two very large jalapenos with seeds instead of the habaneros. (Call me a chicken!) It was just right for me; husband added a little more hot sauce. Love the fact that it's more of a chicken vegetable stew and doesn't contain beans as most recipes do. Will most definitely make it again!

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