How spicy is green chile stew typically?

This recipe is typically fairly mild in the heat department, offering more warm flavor than spice. For more spice, try adding a pinch of cayenne pepper or diced jalapeños to the stew as it cooks.

Can I use beef broth in green chile stew?

Yes, beef broth works well in green chile stew and adds a deeper, richer flavor. That said, chicken broth is more traditional and keeps the stew lighter.

Can I make this green chile stew in the Instant Pot?

Yes, this green chile stew can be made in the Instant Pot. Use the sauté function to saute the chicken first. Then add the remaining ingredients. Cook on high pressure for 20-25 minutes, followed by a natural release of the pressure.

Should green chile stew be thick or brothy?

The texture of green chile stew is typically somewhere in between a brothy soup and a thick stew. It’s definitely heartier than a soup but not as thick as a chili. The broth should be rich and flavorful, with tender meat and potatoes in every bite that help naturally thicken the stew as they cook. For a thicker consistency, try lightly mashing some of the potatoes before serving.

Can I substitute the chicken?

Yes, with a few tweaks, this recipe can be turned into a green chile pork or beef stew, too. I recommend using pork shoulder or beef stew meat, searing it in olive oil or vegetable oil over medium-high heat before adding it to the slow cooker.

Slow Cooker Green Chile Stew Recipe

Servings: 6-8 (10 cups) 1x

Scale

Ingredients

2 lbs. boneless, skinless chicken thighs or breasts, cut into 1-inch pieces*
1 (16-ounce) jar salsa verde (such as Trader Joe’s, Late July, or Herdez)
2 (4-ounce) cans diced green chiles
1 medium yellow onion, diced
3 garlic cloves, minced
1½ lbs. red potatoes, cut into 1-inch pieces
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon fine salt
½ teaspoon black pepper
1 ½ cups low sodium chicken broth
Optional toppings: avocado, jalapeños, warm tortillas, fresh cilantro, lime wedges, sour cream, shredded cheese

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Instructions

In a 6-quart or larger slow cooker, combine all ingredients and stir.
Place the lid on the slow cooker and cook until potatoes are very tender and the stew is thick, on the High heat setting for 4 hours or on Low heat setting for 8 hours.
Season with additional salt and pepper to taste. Served with desired toppings.

Notes

* I like to use a mix of chicken breasts and thighs, but may also use 2 pounds of only chicken breasts or only chicken thighs

To make this a freezer-to-slow cooker meal:
1. Combine all ingredients except chicken broth in a large zip-top bag (or another freezer-safe container). Label the bag and lay it flat in your freezer. Note: Wait to add the broth until it’s time to cook, so don’t freeze the broth in the bag with the other ingredients.
2. On the day of cooking, place the frozen contents of the bag into the slow cooker with 1½ cups chicken broth. Place the lid on the slow cooker and cook on HIGH for 6 hours or until potatoes are very tender and the stew is thick.

Nutrition Information

Serving Size: 1/6 of the recipe or ~ 1 ⅔ cups
Calories: 313
Fat: 8 g
(Sat Fat: 2 g)
Sodium: 895 mg
Carbohydrate: 28 g
(Fiber: 4 g
Sugar: 5 g)
Protein: 34 g
Cholesterol: 108 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free High Protein Nut-free Paleo Whole30

Recipe By: Jessica Beacom