This Green Chile Chicken Stew is a quick and easy way to warm up this winter. The roasted green chiles give this simple stew recipe the most incredible flavor.
This may go down as my worst January in the history of ever. This Green Chile Chicken Stew is taking up permanent residence on my stove as weekly comfort food this month.
I normally look forward to new goals and a fresh start. January normally energizes me. This year, it’s kicking my butt.
The new year came in with a bang. Literally. A garbage truck ran into me while I was parked at a stop sign and totaled my car. A very inauspicious beginning. And you might imagine that if a garbage truck totals your car and it was completely their fault, they would of course replace your car. That, however, is apparently not the way these things go. As it is, my insurance will reimburse me for what they have determined is the value of my car. Never mind that it is less than the amount I just paid to have the transmission replaced and it doesn’t even come close to being enough to buy a reliable used van.
Yesterday, when my kids started to argue because one of them had a bigger muffin and the chorus of “It’s not FAIR,” started up, I started to cry right along with them. It really isn’t fair.
So, the car looks like this now:
And this of course, came on top of a number of other challenges that I was already trying to use my best Pollyanna impressions on. It’s been kind of a downward spiral this month. There are a lot of laundry piles like this that keep being moved from room to room but I never quite tackle them:
And this entire basket is full of socks. Socks that may or may not have pairs. Every time I look at this basket it fills me with despair, which may or may not be about the socks.
There is another side to this of course. There’s the side where we all came out of this car crash okay. The side where at least we have socks to wear and laundry to do. And I keep trying to focus on that side, but I’d be lying if I said the stress and a good share of cynicism don’t keep creeping in right now.
So, I’m doing the only thing I know how to do when everything feels really, really hard. I’m getting back to basics and keeping busy. Rather than think about all the hard questions that don’t seem to have any answers right now, I’m focusing on what’s in my hands right now. Sewing Ada’s birthday quilt. Knitting Eila a new sweater. Painting the kitchen, a task long overdue. Tackling all the writing/photography/blog work that is building up. And making Green Chile Chicken Stew as often as the kids will let me.
This Green Chile Chicken Stew is comfort food at its finest. It’s simple food with only a handful of ingredients, but every ingredient does its part so well. Really, the green chiles are the star of this show. I use Hatch Green Chile, because it is, without a doubt, the very best. Fresh roasted green chile is absolutely amazing in this stew. However, I really do think a can of whole roasted peeled Hatch Green Chile is a very close second. I use mild, because the kids like to eat this too, but you can go as spicy as you like.
It’s not a new car, it’s not even a few extra hands to tackle all the dishes and the laundry, still, this stew is going a long way towards making me feel better. A few more bowls and I’ll be coming around that mountain.
- 1 lb poached chicken breast, chopped or shredded (see note)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1½ cups roasted green chile, seeded, peeled, and chopped (see notes)
- 3 tablespoons flour
- 1 tablespoon white vinegar
- 3 cups chicken broth
- ½ teaspoon salt, or to taste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon pepper
- ½ pound red potatoes (about 3 or 4 medium) cut into bite size pieces
- In a large soup pot or dutch oven, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 10 minutes. Add the garlic and saute for an additional minute. Add the green chile. Sprinkle the flour over the mixture and then stir to coat the onion mixture. Cook mixture, while stirring, for 1 minute.
- Stir in the vinegar, broth, spices, and potatoes. Bring to a boil then reduce heat to low and simmer for about 10 minutes, or until potatoes are tender. Stir in the poached chicken and adjust seasonings. Serve warm.
Fresh roasted green chile is amazing in this stew. However, a can of Hatch Green Chile's roasted whole green chiles is a very close second - you can normally just find this in the normal grocery store. If you are using fresh chiles, please taste and adjust the amount depending on how spicy you want your soup to be.