Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
2 cups peeled and cubed potatoes
1 ½ cups roasted Hatch chiles, peeled and chopped
1 teaspoon cumin
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
2 cups shredded cooked chicken (optional)
Juice of ½ lime
Fresh cilantro for garnish (optional)
Instructions
In a large pot, heat olive oil over medium heat. Sauté onions until translucent.
Add garlic and cook 1 more minute.
Pour in broth and bring to a simmer.
Add potatoes, cumin, salt, and pepper. Cook until potatoes are fork-tender (~15 mins).
Stir in chopped Hatch chiles and shredded chicken (if using). Simmer 10 minutes.
Add lime juice, taste, and adjust seasoning.
Garnish with fresh cilantro and serve hot.
Notes
To make it vegetarian, skip the chicken and use veggie broth.
Adjust spice by mixing mild and hot Hatch chiles.
Can be made in advance and frozen for up to 3 months.
- Prep Time: 15M
- Cook Time: 30M
- Category: Main Course
- Method: Stovetop simmering
- Cuisine: New Mexican / American Southwest
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 250
- Sugar: 3g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg
Keywords: hatch chile stew, green chile recipe, August dinner, gluten-free chili, New Mexican stew, spicy comfort food