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New Mexican Green Chile Chicken Stew


"An easy, hearty stew that is perfect for chilly fall and winter months. The amount of green chiles used depends on the strength of the green chile and how spicy you like your dish. Can be made in advance and reheated. Can also be frozen. Serve with warm tortillas."
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1 h 46 m servings 354 cals
Original recipe yields 6 servings

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  1. 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.

Nutrition Facts

Per Serving: 354 calories; 5.1 g fat; 59.3 g carbohydrates; 22.4 g protein; 37 mg cholesterol; 1843 mg sodium. Full nutrition

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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...

Healthy, hearty green chile stew with loads of flavor. Freezes beautifully! I like to add beans and corn and use hatch NM chile.