Green Chile Stew
Recipe type: Soup
Cuisine: Americana
  • 3-4 slices of bacon (optional, meat can be browned and seared in olive oil)
  • ~1/2 lb. boneless chicken breast or thighs chopped into ½" cubes
  • 6-8 oz boneless pork, chopped into ½" cubes
  • ¼ cup butter
  • 1 cup chopped onion
  • ¼ cup flour (optional thickener)
  • 4-5 cloves garlic minced
  • 8 green chilies, roasted, peeled, and chopped (or more)
  • 1 large red bell pepper, roasted, seeded, and peeled
  • 1 jalapeno, seeded and minced
  • 2 large tomatoes, diced
  • 5-6 cups chicken stock
  • 2 tsp. cumin
  • 1 tsp. paprika (I use smoked sweet Hungarian paprika)
  • salt and pepper to taste
  • 1-2 Tbs. cilantro, minced
  • grated cheese (of your choice)
  1. Heat a large skillet over med-high heat, cook the bacon until crisp. Remove, cool, and crumble. Cook chicken and pork in the bacon grease about 5 minutes over medium high heat. Drain and set aside.
  2. In a large pot, melt the butter, add the onions and saute until soft and translucent. Add the flour and cook 2-3 minutes, stirring constantly. Add garlic, cumin, and paprika, continue cooking and stirring 1-2 minutes.
  3. Slowly add chicken broth, stir/whisk until smooth and thick. Add bacon, chicken, pork, all chilies, tomatoes, and cilantro. Lower heat and simmer about 30 minutes. Salt and pepper to taste.
  4. If you want thicker smoother soup, run chilies and tomatoes through a blender before adding to soup.
  5. Serve hot with cornbread. Garnish with grated cheese (or sour cream).
Recipe by Rainy World Kitchen at