Dutch Oven Green Chile Chicken Stew

Ah, Big Sur. The rugged Californian coastline with crashing waves, towering redwoods, and the feeling of being completely off the grid. Our recent camping trip to Fernwood Resort, right on the Big Sur River, was pure magic. And what better way to fuel our adventures than with a hearty, flavorful Dutch Oven Green Chile Chicken Stew made right in our trusty Lodge over a crackling campfire?

This Dutch Oven Green Chile Chicken Stew recipe is not only delicious, but it’s also perfect for a camping trip. It utilizes some pre-made shortcuts to save you time and effort, letting you focus on enjoying the outdoors. We’re talking about none other than the lifesaver of all camping meals: the Costco hand-pulled rotisserie chicken! No need to worry about raw meat or lengthy cooking times. Simply grab a container of their delicious chicken breasts, already cooked and shredded, and you’re halfway there.

Another key ingredient is a big jar of roasted Hatch Green Chiles. We used a 40 oz. jar of 505 Southwestern brand, which adds a smoky, spicy kick to the stew. Feel free to adjust the amount based on your heat preference.

Dutch Oven Green Chile Chicken Stew Ingredients

Here’s what you’ll need (all easily prepped before your camping trip):

• Protein Power: 46 oz. Hand-Pulled Costco Rotisserie Chicken Breast, chopped into bite-size pieces
• Veggie Medley: 2 medium onions, diced; 4 garlic cloves, minced (or 1 tablespoon garlic-shallot puree); 1 1/4 pounds red waxy potatoes, diced; 1 diced bell pepper (any color)
• Flavor Builders: 5 cups chicken stock; 1 1/2 tablespoons salt or more to taste
• The Green Star: 40 oz. Flame Roasted Hatch Green Chiles (505 Southwestern)
• Additional Flavor (optional): 1 cup of corn kernels, 1 bunch chopped cilantro leaves
• For Serving: Sour cream, shredded cheddar cheese, and tortillas

Preparing the Dutch Oven Green Chile Chicken Stew

1. Heat your Dutch Oven over medium heat with some cooking oil. Sauté the onions and bell pepper until softened.
2. Add the garlic and cook for another minute.
3. Now comes the fun part: Toss in the pre-chopped chicken, diced potatoes, and those glorious green chiles.
4. Pour in the chicken stock and bring to a simmer. Season with salt and pepper to taste.
5. Let the stew simmer for 20-25 minutes, or until the potatoes are tender. If you’re feeling fancy, add the corn kernels during the last few minutes of cooking.
6. Dinner is served! Enjoy this hearty stew on its own with a dollop of sour cream, or take it up a notch by spooning it into warm tortillas, adding a sprinkle of shredded cheese, and topping it all off with some cooling sour cream.

This Dutch Oven Green Chile Chicken Stew recipe is a cinch to make and guaranteed to satisfy your whole crew after a long day of exploring the wonders of Big Sur. So grab your camping gear, this recipe, and get ready to create lasting memories under the California redwoods (and stars)!

More Camping Recipes

• Dutch Oven Peach Cobbler
• Chuckwagon Cooking
• Hot Bean Dip
• Grilled Hatch Chile Relleno
• Loaded Breakfast Quesadillas
• Mediterranean Quesadillas

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Dutch Oven Green Chile Chicken Stew

Recipe by Jason Hill – CookingSessions.com

This Dutch Oven Green Chile Chicken Stew is a cinch to make and guaranteed to satisfy your whole crew after a long day of exploring the wonders of Big Sur. So grab your camping gear, this recipe, and get ready to create lasting memories under the California sun (and stars)!

5 from 1 vote

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Course Main Course

Cuisine Mexican

Ingredients

  

• 46 oz. Hand-Pulled Costco Rotisserie Chicken Breast chopped into bite-size pieces
• 2 medium onions diced
• 4 minced garlic cloves (or 1 tablespoon garlic-shallot puree)
• 1 1/4 pounds red waxy potatoes diced
• 1 diced bell pepper any color
• 5 cups chicken stock
• 1 1/2 tablespoons salt or more to taste
• 40 oz. Flame Roasted Hatch Green Chiles 505 Southwestern
• 1 cup corn kernels
• 1 bunch cilantro leaves

For Serving

• Sour cream for serving
• Shredded cheddar cheese for serving
• Flour tortillas optional

Instructions

 

• Heat your Dutch Oven over medium heat with some cooking oil. Sauté the onions and bell pepper until softened.
• Add the garlic and cook for another minute.
• Toss in the pre-chopped chicken, diced potatoes, and green chiles.
• Pour in the chicken stock and bring to a simmer. Season with salt and pepper to taste.
• Let the stew simmer for 30-45 minutes, or until the potatoes are tender. Add the corn kernels and chopped cilantro leaves during the last few minutes of cooking.
• Enjoy this hearty stew on its own with a dollop of sour cream, or take it up a notch by spooning it into warm tortillas, adding a sprinkle of shredded cheese, and topping it all off with some cooling sour cream.

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Keyword burritos, camping, corn, Hatch chiles, rotisserie chicken, Stew

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