{"id":21942,"date":"2022-09-06T15:06:16","date_gmt":"2022-09-06T15:06:16","guid":{"rendered":"http:\/\/www.nourishdeliciously.com\/?p=21942"},"modified":"2025-10-24T12:00:25","modified_gmt":"2025-10-24T19:00:25","slug":"chicken-hatch-chile-verde-stew","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=21942","title":{"rendered":"Chicken Hatch Chile Verde Stew"},"content":{"rendered":"
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Hatch chilies are a special class of chillies from Hatch Valley New Mexico. If you like to know more about these fabulous chilles read about it here<\/a> and here<\/a>. Fresh Hatch chillies are available from August through September in most grocery stores and now available frozen in stores like Trader Joes, WholeFoods and similar stores. If you can’t find them or they’re out of season use about 3-4 medium sized Poblano peppers for this recipe. <\/p>\n\n\n\n

Hatch Chile Verde Stew is warm, cozy, smoky, brothy, slightly tangy and makes a very satisfying meal to enjoy on a chilly day. It starts by charring the chillies, onions and then blending them with jalape\u00f1o, cilantro, garlic, boiled tomatillo into a sauce that is then added to tender pieces of chicken, white beans, potato to make a hearty stew. <\/p>\n\n\n\n

I used boneless skinless chicken thighs, though I later realized with bones it would have been more flavorful. It is best served with rice topped with a lot of fresh garnishes. By adding extra stock this recipe makes a delicious green tortilla soup. I love both versions. We start by saut\u00e9ing the chicken, potato, then add the broth to cook low and slow on the stovetop. Simmering until the chicken and potato is almost cooked and tender + you’ll end up with a delicious base with rich intense chicken broth. Next add the green chili sauce and heat through along with white beans. Thats it! It\u2019s comforting, a little spicy, a little tangy, can be served on its own as a soup or, over rice, with tortillas chips for crunch.<\/p>\n\n\n\n

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INGREDIENTS<\/h2>\n\n\n\n