Green Chile Chicken Stew

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic and sauté until softened and fragrant.
2. Stir in the carrots and potatoes. Cook for about 5 minutes, stirring occasionally.
3. Add the diced green chiles, green chile enchilada sauce, chicken broth, cumin, oregano, salt, and black pepper. Stir to combine.
4. Bring the stew to a boil, then reduce the heat to low. Simmer for 20–25 minutes, or until the potatoes are fork-tender.
5. Stir in the shredded chicken and continue simmering for another 10 minutes to allow the flavors to meld.
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro.

Variations :

• Add white beans or pinto beans for extra heartiness.
• Stir in a splash of heavy cream for a creamier version.
• Use roasted green chiles for a deeper, smokier flavor.
• Add diced zucchini or corn for extra vegetables.

Tips :

• Cut the potatoes into evenly sized pieces so they cook at the same rate.
• If the stew thickens too much, add a little extra broth while simmering.
• Let the stew rest for a few minutes before serving to deepen the flavor.
• Finish with a squeeze of fresh lime juice or top with shredded cheese or tortilla strips for added texture and brightness.