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- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces - 2 cups roasted Hatch green chiles, chopped (mild or hot based on preference) - 3 medium potatoes, diced - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 cup corn kernels (fresh or frozen) - 1 cup black beans, rinsed and drained - Fresh cilantro for garnish - Lime wedges for serving Each ingredient plays a key role in making this stew hearty and flavorful. The chicken thighs provide a rich base. They cook up tender and juicy. The roasted Hatch green chiles add a unique kick. You can choose mild or hot chiles based on your taste. Potatoes bring a creamy texture and help make the stew filling. Onion and garlic create a savory aroma. They build the flavor from the start. Ground cumin and smoked paprika add depth. They give the stew a warm, earthy taste. Corn and black beans boost nutrition and texture. For garnishes, fresh cilantro brings a pop of color and freshness. Lime wedges add a bright zing. They balance the richness of the stew nicely. To explore the full recipe and see how to combine these ingredients, check out the Full Recipe. - Sauté onion and garlic: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and cook it for about 5 minutes, until it looks soft and clear. Stir in 3 minced garlic cloves and cook for another minute. This makes the base of great flavor. - Brown the chicken: Add 1 pound of cut chicken thighs to the pot. Cook for 5 to 7 minutes. Stir often until all sides are browned. This step seals in the chicken’s juices and adds depth to the stew. - Combine all key ingredients: Mix in 2 cups of chopped roasted Hatch green chiles, 3 diced potatoes, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and salt and pepper to taste. Stir everything well to blend the flavors. - Bring to a boil and simmer: Pour in 4 cups of chicken broth. Bring the mix to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes. This allows the potatoes to soften and the chicken to cook through. - Stir in corn and black beans: After simmering, add 1 cup of corn and 1 cup of rinsed black beans. Stir them in and heat through for another 5 minutes. Taste your stew and adjust the seasonings if needed. - Serve and garnish: Ladle the stew into bowls. Top with fresh cilantro and serve with lime wedges on the side. This adds brightness and flavor to every bite. For the complete recipe, check the Full Recipe. To make your One Pot Hatch Green Chile Stew extra tasty, start with the chiles. Choose mild or hot roasted Hatch green chiles based on your spice level. If you want more heat, add fresh jalapeños or serrano peppers. For a milder stew, use fewer chiles or remove the seeds. Texture is key too. Use diced potatoes for a hearty feel. Make sure to cut them evenly so they cook well. You can also add corn and black beans for more texture and flavor. For even cooking, use a heavy pot or Dutch oven. This helps heat spread out evenly. Avoid thin pots that can burn the food. To prevent sticking, heat the olive oil before adding your onion. Stir often, especially when cooking the chicken. If you notice the bottom sticking, add a splash of broth to loosen it up. Pair the stew with warm tortillas or crusty bread. These sides soak up the flavorful broth. For a nice presentation, serve the stew in bright bowls. Top each serving with fresh cilantro and a lime wedge. This adds color and a fresh taste. You can also add a sprinkle of cheese on top for extra flair. {{image_2}} You can change the protein in this stew. Chicken thighs work great, but beef or lentils are also tasty. If you want a meatless option, lentils add heartiness and protein. For vegetables, feel free to swap in carrots or zucchini. These add color and nutrition to your dish. If you like it hot, add more chiles. You can use jalapeños or serranos for extra kick. Just chop them finely and mix them in. If you want less heat, remove seeds from the chiles or use fewer. You can also balance the spice with a dollop of sour cream or yogurt. You can make this stew gluten-free easily. Just check your broth to ensure it has no gluten. For a vegetarian version, skip the chicken and use vegetable broth instead. You can also add more beans for protein. If you need low-sodium options, use low-sodium broth and skip added salt. These changes keep the stew healthy but still tasty. For the complete recipe, check out the Full Recipe section. You can store the One Pot Hatch Green Chile Stew in the fridge for up to four days. Use an airtight container to keep it fresh. Glass containers work well, but plastic ones are fine too. Just make sure they have a tight seal. If you want to save the stew for later, you can freeze it. First, let the stew cool completely. Then, pour it into freezer-safe bags or containers. Label them with the date. The stew will stay good for about three months. When you are ready to eat, thaw it in the fridge overnight. Reheat it on the stove until hot. Leftovers can be more exciting! You can turn them into a tasty casserole by adding cheese and baking it. You can also use the stew as a filling for tacos or burritos. To refresh the dish, add fresh lime juice and chopped cilantro before serving. Enjoy your creative spins on this hearty stew! One Pot Hatch Green Chile Stew is a hearty dish full of flavor. This stew features tender chicken, roasted Hatch green chiles, and potatoes. It’s a one-pot meal, which makes clean-up easy. You get a mix of spices, too, like cumin and smoked paprika. The fresh cilantro and lime add brightness. Every bite warms you up and feels like a hug. Yes, you can make this stew ahead of time. Prepare the stew and let it cool. Then store it in an airtight container. It stays fresh in the fridge for up to three days. You can also freeze it for up to three months. Just thaw it overnight in the fridge before reheating. To adjust the spice level, use different types of chiles. For more heat, pick hot Hatch chiles. If you prefer it milder, go for mild chiles. You can also add more spices like cayenne or chili powder. Taste as you go to find the right balance for your palate. Enjoy the process of making it your own! This blog covered how to make a delicious One Pot Hatch Green Chile Stew. We talked about main ingredients like chicken thighs, chiles, and potatoes. You learned about enhancing flavors with onion, garlic, and spices. I shared tips to achieve the perfect texture and how to serve it well. You can tweak the recipe with different proteins or aim for dietary needs. Finally, storage tips help keep your stew fresh. Enjoy this hearty dish, and remember, cooking is about making it your own!

One Pot Hatch Green Chile Stew

Warm up your dinner routine with this delicious One Pot Hatch Green Chile Stew! Packed with tender chicken, roasted Hatch green chiles, and hearty veggies, this flavorful dish is perfect for any night of the week. With simple steps and wholesome ingredients, it's as easy to make as it is satisfying. Ready to enjoy a bowl of comfort? Click through for the full recipe and bring some spice to your table!
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Ingredients
  

1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cups roasted Hatch green chiles, chopped (mild or hot based on preference)

3 medium potatoes, diced

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup corn kernels (fresh or frozen)

1 cup black beans, rinsed and drained

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the chicken pieces to the pot and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.

        Mix in the roasted Hatch green chiles, diced potatoes, ground cumin, smoked paprika, salt, and pepper. Stir to combine all ingredients.

          Pour in the chicken broth, bringing the mixture to a gentle boil. Reduce heat to low and cover, allowing it to simmer for 20-25 minutes until the potatoes are tender and the chicken is cooked through.

            Stir in the corn kernels and black beans, allowing them to heat through for another 5 minutes. Taste and adjust seasonings if necessary.

              Once finished, ladle the stew into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an added zing.

                Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings

                  - Presentation Tips: Serve the stew in bright colored bowls with a sprinkle of fresh cilantro on top and a lime wedge neatly placed next to each bowl for a vibrant and appetizing presentation.