Hatch Chile Chicken Stew | Dorothy Lane Market

Hatch Chile Chicken Stew

PREP TIME 15 mins
COOK TIME 25 mins
SERVINGS 7
Chef Carrie Walters
  • POSTED Aug 31st, 2022
  • BY Chef Carrie Walters

INGREDIENTS

  • 2 Tbsp DLM Pure Olive Oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 tsp each cumin, coriander, and smoked paprika
  • salt and pepper, to taste
  • 4 cups chicken broth
  • 1½ cups Roasted Hatch Chiles, diced
  • 1½ cups Roasted Salsa Verde (Herdez brand or other)
  • 2 dried bay leaves
  • 2 (15.8 oz) cans white beans, drained
  • 1 DLM Rotisserie Chicken, shredded
  • Garnishes: Crumbled Cotija cheese, cilantro, avocado, sour cream, fresh lime wedges for squeezing

INSTRUCTIONS

1
In a large pot, heat oil and sauté onions and garlic until soft, not brown. Stir in spices and season generously with salt and pepper to taste. Let heat briefly.
2
Add chicken broth, roasted chiles, salsa verde, and bay leaves. Bring to a boil.
3
Reduce heat to a simmer and add drained beans. Using a potato masher, mash the beans several times, leaving some whole to help create a delicious texture to the soup.
4
Add shredded chicken and let simmer for 10 to 15 minutes. Taste and adjust seasoning by adding more salt and pepper if necessary. Serve hot with your choice of garnishes.

Reviews

Average Rating:

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Jan 22nd 2023

This stew is AMAZING. A wonderful use of the roasted Hatch Chiles! Can't wait until next year for the new round of produce. In the meantime, I'm roasting Poblanos - not the same but still delicious.

- Suzanne

Dorothy Lane Market says:

Thank you so much for sharing your experience with this recipe, Suzanne! We're so glad to hear that you enjoyed it. We'll have to try your rendition with roasted Poblanos while we await the arrival of Hatch Chiles!

Sep 3rd 2023

- Gloria

Mar 24th

It’s even better with pork!

- Dave

Dorothy Lane Market says:

Thank you for giving this recipe a try, Dave! We'll have to try it with pork the next time we make it.

Hatch Chile Chicken Stew

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 25 mins
SERVINGS 7

INGREDIENTS

  • 2 Tbsp DLM Pure Olive Oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 tsp each cumin, coriander, and smoked paprika
  • salt and pepper, to taste
  • 4 cups chicken broth
  • 1½ cups Roasted Hatch Chiles, diced
  • 1½ cups Roasted Salsa Verde (Herdez brand or other)
  • 2 dried bay leaves
  • 2 (15.8 oz) cans white beans, drained
  • 1 DLM Rotisserie Chicken, shredded
  • Garnishes: Crumbled Cotija cheese, cilantro, avocado, sour cream, fresh lime wedges for squeezing

INSTRUCTIONS

1
In a large pot, heat oil and sauté onions and garlic until soft, not brown. Stir in spices and season generously with salt and pepper to taste. Let heat briefly.
2
Add chicken broth, roasted chiles, salsa verde, and bay leaves. Bring to a boil.
3
Reduce heat to a simmer and add drained beans. Using a potato masher, mash the beans several times, leaving some whole to help create a delicious texture to the soup.
4
Add shredded chicken and let simmer for 10 to 15 minutes. Taste and adjust seasoning by adding more salt and pepper if necessary. Serve hot with your choice of garnishes.

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