Chile Chicken Stew. Add the hatch chiles, salsa verde, chicken stock, water and lime juice. Turn the heat up and bring the mixture to a boil. Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes.

Then add chopped chiles and chicken stock and bring to a boil. Return the chicken to the pot and stir in the chicken stock, green chiles and potatoes. Heat oil in a large Dutch oven over medium-high. You can cook Chile Chicken Stew using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chile Chicken Stew

Prepare 3.5 pounds of chicken thighs and/or drums, seasoned with 1.5 teaspoons kosher salt.
It's of an additional 1 teaspoon kosher salt.
It's 2 teaspoons of neutral flavored oil.
It's 1 of medium onion, peeled, halved, and cut into 1/4-inch wide slices.
It's 1 of large fresh poblano chile, cut into 1/4-inch wide strips (You can use any number of other fresh green chilies you like.).
You need 2 of medium tomatoes, cored and quartered.
It's 5 cloves of garlic, peeled and crushed.
It's 1.5 teaspoons of dried pasilla chile powder.
You need 1/2 teaspoon of ground achiote.
It's 1 of bay leaf.
You need of optional: 1/2 to 1 teaspoon chipotle powder for heat and smokiness.
Prepare 1.5 Tablespoons of fresh lime juice (about 1 lime).
You need 1.5 cups of water.

Transfer to a plate; reserve drippings in pan. About to Can some Chicken Green Chili Stew and came across your recipe, caught my eye because you specifically called for Hatch Chile. The BEST Green Chile Stew is loaded with bite-size chunks of pork that are seasoned with onion and plenty of garlic. The pork is simmered in a green chile sauce (that's salsa verde for those of you who aren't familiar with the lingo) until tender enough to almost fall apart when you bite it.

Chile Chicken Stew step by step

In a large pot, bring your oil up to medium high heat and sear the chicken on both sides for 4 minutes per side, or until golden brown..
Stir in your onion, pepper, garlic, tomatoes, and saute for 3 or 4 minutes, until the onions start to turn translucent..
Add the pasilla, achiote, and bay, (and chipotle if you're using it) and stir it into the rest of the ingredients, and let them bloom a bit in the hot oil..
Add the lime juice, water, and 1 teaspoon kosher salt, give the mixture a couple of stirs, and cover completely until you hear the stew boiling (should be 5 to 7 minutes)..
At that point, set the lid slightly askew (like an 1/8" opening on one side), turn the heat down to medium low, and simmer for 25 to 30 minutes, stirring occasionally. If you can scrape any burnt solids from the bottom of the pot during this process, your heat's a little too high, and you should adjust it down slightly..
Remove the lid and continue to simmer for another 15 to 20 minutes to allow the liquids to reduce and concentrate in flavor. About halfway into this last simmer period is when you should taste the stew and adjust the seasoning for more salt and/or spices if you like. This will give the added seasoning time to meld. Always increase salt and spices in small amounts - you can always add, but you can't subtract..
Taco style. :).
Enjoy!.

I have not made this recipe yet, but it is tried and true by a friend of mine, on another board, Marsha Tbay, a very reliable source. What I like about this recipe is that it is so versatile, you can use chicken, beef or pork to vary it. Personally, I would brown the meat first in a little oil then continue with the recipe. A hearty green chile chicken stew with red potatoes. The chicken stew, made with stock and Mexican-style beer, simmers in the oven until the chicken is falling-apart tender.