Warm up with this traditional Green Chile Stew

Green Chile Stew, or traditionally named “Caldillo” is a soup with a meat base, potatoes, and green chile. This dish dates back as early as the 1600’s! I have had this hearty stew prepared with all types of meat and vegetable combinations, but I wanted to share my favorite version. A few years ago, my mother and I discovered how much we enjoyed using El Pinto Green Chile Sauce in this recipe.

This recipe can easily be done as a crock-pot meal as well, which means even more tender meat! If using beef or sirloin, don’t forget to quickly sear the meat on all sides, to seal in the juices before adding to your soup.

Green Chile Stew

Ingredients

• 1 pound chicken breast, cut into 1/4 inch pieces
• 32 oz chicken broth (I used beef broth for more flavor depth)
• 3 cups red potatoes, cut into 1/2 inch cubes
• 2 cups black beans
• 1 – 16 oz jar of El Pinto Green Chile Sauce ( or your favorite green chile sauce)
• 1 Tbsp Olive Oil
• 1 1/2 cups whole kernel corn
• 1/4 cup all purpose flour ( or use a cornstarch slurry for gluten-free)
• 1 Tbsp granulated garlic
• 1/2 tsp salt
• 1/2 tsp black pepper
• Sour Cream and Scallions for garnish

 

INSTRUCTIONS:

• Pre-cook diced potatoes in boiling water for 10 minutes, then cool.
• Heat oil in 1 gallon pot or larger. Add chicken and stir until completely cooked. Add flour and stir well.
• Add chicken broth and stir well. Bring to a boil. Add garlic, corn, green chile sauce and potatoes.
• Reduce heat and simmer for 5 minutes. Salt and pepper to taste.
• Garnish with your favorite toppings