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To make this hearty One Pot Hatch Green Chile Stew, you will need: - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 2 tablespoons olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 cups roasted Hatch green chiles, chopped (adjust heat according to preference) - 3 medium potatoes, peeled and diced - 4 cups chicken broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper, to taste - 1 cup corn kernels (either fresh or frozen) - 1 cup black beans, rinsed and drained - Fresh cilantro leaves, for garnishing - Lime wedges, for serving You can enhance the stew with these extra ingredients: - 1 can diced tomatoes for a richer base - 1 teaspoon chili powder for more heat - 1 bell pepper, diced, for added crunch - A splash of lime juice for extra zest - Avocado slices for creaminess If you have any dietary restrictions, consider these substitutes: - Use turkey or tofu instead of chicken for a leaner option. - Replace chicken broth with vegetable broth for a vegetarian version. - Use sweet potatoes instead of regular potatoes for a twist. - Swap black beans for kidney beans or pinto beans if preferred. - Garnish with parsley instead of cilantro if you dislike its flavor. These thoughtful choices keep the dish delicious while meeting your needs. This stew is all about personal taste and creativity! For the full recipe, refer to the noted section. Start by heating olive oil in a large pot over medium heat. The oil should shimmer but not smoke. Add the diced onion and cook for about 5 minutes. You want the onion to turn soft and clear. Next, mix in the minced garlic and stir for one minute. Be careful; burnt garlic can ruin the flavor. Then, add the chicken pieces to the pot. Cook them for 5 to 7 minutes, stirring often. The chicken should be light brown and not pink in the center. Now it’s time for the fun part! Add the chopped Hatch green chiles, diced potatoes, ground cumin, smoked paprika, and some salt and pepper. Stir everything well so the spices coat the chicken and veggies. Pour in the chicken broth, and bring the mix to a gentle boil. Once it bubbles, lower the heat and cover the pot. Let it simmer for 20 to 25 minutes. The potatoes should be soft when poked with a fork, and the chicken will be cooked through. After that, stir in the corn and black beans. Let them warm up for about 5 minutes. Taste the stew and add more salt or pepper if needed. Finally, ladle the stew into bowls, sprinkle fresh cilantro on top, and serve with lime wedges for a zesty kick! To get the best browning on your chicken, don’t overcrowd the pot. If needed, cook the chicken in batches. Make sure the pot is hot enough before adding the chicken. This will help it sear nicely. When cooking the onions, stir them often, but let them sit for a bit to get color. This gives your stew a richer flavor. Spices are key to this dish’s success. Ground cumin adds warmth. Smoked paprika gives a nice, smoky taste. Feel free to adjust the spice levels based on your taste. If you like it hot, add more Hatch green chiles. Fresh herbs like cilantro at the end add freshness and color. They brighten the dish and enhance the flavors. For a deeper flavor, let the stew sit for a few minutes before serving. This helps the spices meld together nicely. For the complete recipe, check out the Full Recipe. To make a great stew, start with a solid base. Use fresh ingredients for the best taste. I recommend browning the chicken first. This adds depth to the flavor. Sauté the onions and garlic until they are soft. This step creates a fragrant start. Use a large pot to give the stew room to simmer. Stir often to prevent sticking. Let it cook slowly for the best results. Patience is key! Presentation matters! Serve your stew in bright, colorful bowls. It makes the dish look more inviting. Add a sprinkle of fresh cilantro on top. This adds both color and flavor. Lime wedges on the side are a must. They provide a zesty kick. You can also serve it with warm tortillas or crusty bread. This helps soak up the delicious broth. Hatch green chiles can vary in heat. If you like it spicy, add more chiles. If you prefer a milder flavor, use fewer. Always taste as you go. This helps you find the right balance for your palate. Remember, you can always add more heat but can’t take it away. Adjust according to your taste and enjoy your meal! For the full recipe, check the earlier section. {{image_4}} You can make this stew vegetarian or vegan. Swap the chicken for hearty veggies. Use mushrooms, zucchini, or eggplant for texture. For protein, add chickpeas or lentils. Replace chicken broth with vegetable broth for a rich base. This keeps the stew flavorful and satisfying without meat. You can still enjoy the spicy pop of Hatch green chiles in every bite. If you prefer a different protein, you can use beef or pork. Cut beef into chunks and brown it like chicken. For pork, choose lean cuts like tenderloin. For a lighter option, use shrimp. Just add shrimp near the end to avoid overcooking. Each protein brings its own flavor and texture. Feel free to adjust the spices to suit the meat you choose. This stew pairs well with many sides. Serve it with warm tortillas or crusty bread. Both soak up the rich broth nicely. If you want something lighter, a fresh salad works great. Try a simple green salad with lime dressing. You can also serve rice or quinoa for a filling meal. Each side adds a unique twist to your dining experience. Check out the Full Recipe for more tips on making this dish shine! After enjoying your stew, let it cool down. Pour the cooled stew into an airtight container. Make sure to seal it tight. Store it in the fridge for up to three days. This helps keep the flavors fresh. When you’re ready to enjoy your leftovers, take them out of the fridge. Pour the stew into a pot and heat it over medium-low. Stir it often to heat evenly. You can also microwave it in a bowl. Heat it in short bursts, stirring in between. Make sure it is hot all the way through before eating. If you want to save some stew for later, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top, as the stew will expand when frozen. Label the containers with the date. You can freeze the stew for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. Enjoy this hearty dish anytime! For the complete recipe, check the Full Recipe. Yes, you can use other chiles! If you want a milder taste, try poblano or Anaheim chiles. If you like heat, jalapeños or serranos work well. Each type of chile brings its own flavor and spice level. Just remember to adjust the amount based on your taste. This stew stays fresh in the fridge for about 3 to 4 days. Store it in an airtight container. If you want to keep it longer, consider freezing it. This way, you can enjoy it later without losing flavor. Absolutely! To make this stew in a slow cooker, simply follow the same steps for browning the chicken and sautéing the onions and garlic. Then, add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. You will still enjoy a rich and hearty stew. For the full recipe, check it out [here](#). In this article, we covered the key ingredients for your stew, cooking steps, and tips to enhance flavor. You learned how to adjust recipes for special diets and make delightful variations. Storing and reheating your stew was also discussed to ensure freshness. Remember, cooking is about creativity. Enjoy experimenting with flavors, ingredients, and your unique touch. Make this dish your own and share it with friends and family. Happy cooking!

One Pot Hatch Green Chile Stew

Warm up with this delicious One Pot Hatch Green Chile Stew that's perfect for any occasion! Made with tender chicken, roasted Hatch green chiles, and hearty ingredients like potatoes and black beans, this stew is a comforting meal that’s easy to prepare. Ready in just under an hour, it's packed with flavor and sure to satisfy. Click through to discover the full recipe and bring a zesty twist to your dinner table!
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Ingredients
  

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

2 tablespoons olive oil

1 medium onion, finely diced

3 cloves garlic, minced

2 cups roasted Hatch green chiles, chopped (adjust heat according to preference)

3 medium potatoes, peeled and diced

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup corn kernels (either fresh or frozen)

1 cup black beans, rinsed and drained

Fresh cilantro leaves, for garnishing

Lime wedges, for serving

Instructions
 

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

    Add the minced garlic to the pot and continue to sauté for an additional minute, ensuring the garlic does not burn as it gives a lovely aroma.

      Incorporate the chicken pieces and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides. Ensure no pink remains.

        Next, add the chopped roasted Hatch green chiles, diced potatoes, ground cumin, smoked paprika, and a generous pinch of salt and pepper. Stir the mixture well, ensuring all ingredients are evenly coated in the spices.

          Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Allow it to simmer for 20-25 minutes, or until the potatoes are fork-tender and the chicken is fully cooked through.

            Stir in the corn kernels and black beans, letting them warm through for another 5 minutes. Taste the stew and adjust the seasoning with additional salt and pepper if needed.

              Once ready, ladle the steaming stew into warm bowls and finish with a sprinkle of fresh cilantro on top for a burst of color and flavor. Serve with lime wedges on the side, adding a zesty twist to every bite.

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

                  - Presentation Tips: Use bright, colorful bowls to serve the stew, garnished with a generous sprinkle of fresh cilantro. Place a lime wedge neatly beside each bowl to enhance the visual appeal and offer your guests a chance to add a refreshing burst of flavor.