This chili is a true comfort food from the Southwest. It was a harvest meal, made when all the peppers were ripe in the field. I use Hatch chilies if possible. Anaheim and Poblano are also good choices. If you can’t find fresh chilies you can just use the canned diced green chilies.

This stew is a MUST to add to your soup season.

It is traditionally made with pork but I make it with chicken thighs, and everyone loves it! But use pork if you would rather.

If you are using fresh peppers, prepare them first.

Roast or broil them, peel and then dice. Some people throw the seeds in too!

Set those aside and prepare the chicken.

Cut the thighs into bite-size pieces and mix with seasonings and olive oil. Brown in a heavy pot.

Add in onion, carrots and garlic and saute a bit longer. The smell is getting wonderful!

Add the broth, tomatoes, chilies and potatoes. Bring to a boil. Turn down heat, cover and simmer for 1 1/2 hours.

I like to thicken the broth just a little. Melt butter in a saucepan and whisk in the flour. Stir for a minute and mix into stew and heat through.

Breathe in deep and enjoy the smell! Top with chopped cilantro and cheese if you want.

Use hot, buttered tortillas to sop it all up.


New Mexico Green Chili Stew with Chicken

Rich and hearty stew with roasted green chili and chicken.
Course dinner, Main Course, Soup, Vegetables


  • 2 pounds chilis; Hatch, Anaheim or Poblano ***or 3 7-ounce cans diced green chilies
  • 2-3 pounds chicken thighs, boneless and skinless
  • 2 Tbsp olive oil
  • 2 Tbsp chili powder
  • 1 Tbsp paprika
  • 2 tsp cumin
  • 1 medium onion
  • 5 cloves garlic, minced
  • 6 cups chicken stock **or broth
  • 3 cups potatoes, cut into chunks **I like to use golden baby potatoes
  • 1 cup carrots, chopped
  • 1 10 ounce can diced tomatoes
  • 2 Tbsp butter
  • 2 Tbsp flour
  • cilantro, chopped


  • Preheat oven to 400°.
  • Cut peppers in half and place face down on baking sheet. Bake for 20 minutes. cover with dish towel to help steam skins off.
    Peel skins off of peppers and dice. Set aside.
  • Cut chicken thighs into bite size pieces. Stir in chili powder, paprika and cumin. Mix well.
  • Heat olive oil in large pot or dutch oven. Cook chicken over medium-high heat until no longer pink.
  • Add onion and garlic and stir and cook for 3 minutes.
  • Stir in chicken stock, peppers, potatoes, carrots and tomatoes. Bring to a boil, cover and reduce heat. Simmer for 1½ hours.
  • Melt butter in small saucepan. Stir in flour and stir over heat for 1 minute being careful to not burn.
  • Turn up heat on stew and stir in butter/flour mixture. Stir and heat until stew bubbles.
  • Serve with cilantro and hot, buttered tortillas.
Keyword best soup, green chilis, potatoes, soup, stew