Dutch Oven Green Chile Chicken Stew
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)!
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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.