New Mexican Green Chile Chicken Stew
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Ingredients1 h 46 m servings 354 cals
Original recipe yields 6 servings
- Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.
- Cook's Note:
- Instead of fresh chiles, you can use two 4-ounce cans or a 7-ounce package of frozen chopped green chiles.
Per Serving: 354 calories; 5.1 g fat; 59.3 g carbohydrates; 22.4 g protein; 37 mg cholesterol; 1843 mg sodium. Full nutrition
ReviewsRead all reviews 2
This was a surprising winner in my house. I used half mild and half hot Hatch green chile and omitted the garlic salt and used fresh garlic instead. I would say to salt to your taste. I actually...