Green Chile Chicken Stew

Shredded chicken – cooked in a delicious mixture of chiles, peppers, and seasonings served over rice. YUM!

This is the perfect meal to create dinner time family conversation and create memories together.

This recipe makes about 8 servings to enjoy.  For best results and a powerful flavor – use our Authentic New Mexico Chile.

This recipe was modified from Bon Appétit.


  • 2 pounds boneless, skinless chicken
  • 1 small bunch cilantro, trimmed, stems and leaves separated
  • 2 large onions, chopped
  • 1 head of garlic, halved crosswise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon cumin seeds
  • 1 tablespoon honey
  • 2 teaspoons kosher salt
  • 1 teaspoon black peppercorns
  • 1 pound tomatillos, husked
  • 4 Italian frying peppers
  • ½ Bag of New Mexican Connection Frozen Chile
  • 3 jalapeño peppers
  • 2 tablespoons olive oil
  • Steamed rice


  1. Preheat oven to 450°
  2. Combine chicken, cilantro stems, 1 onion, garlic, apple cider vinegar, cumin seeds, honey, salt, and black peppercorns
  3. Add water to cover and bring to a simmer
  4. Cover the pan, reduce the heat to low, and simmer very gently until chicken is cooked through – about 25 minutes
  5. Remove chicken from pot and shred it into bite-size pieces
  6. Strain broth through a fine-mesh sieve into a large bowl; set aside.
  7. Arrange tomatillos and peppers in a single layer on a rimmed baking sheet and roast (if not already roasted, stirring occasionally, until charred, 12–15 minutes.
  8. Transfer peppers to a bowl and cover tightly with plastic; let steam for 15 minutes,
  9. Peel and seed the peppers and thawed chile.
  10. Combine peppers, chiles, and tomatillos in a food processor and purée, adding reserved broth as necessary, until a coarse purée forms.
  11. Heat oil in a large heavy pot over medium heat. Add remaining 1 onion and cook, stirring occasionally, until soft and caramelized in spots, about 15 minutes.
  12. Stir in chile purée and remaining reserved broth; bring to a simmer.
  13. Remove from heat and add chicken.
  14. Serve stew over rice and garnish with cilantro leaves.

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