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Chuy's Green Chile Stew



  • 2 cups (approximately 6 to 8 chiles) fresh Sandia green chiles *
  • 1 (3- to 4-pound) whole chicken, cut into 8 pieces
  • 1 to 2 tablespoons vegetable oil, or as needed
  • 6 cups onions, sliced 1/2-inch thick
  • 4 cups carrots, diced into 1-inch cubes
  • 6 cloves garlic, minced
  • 4 cups tomatillos, husks removed, rinsed and quartered
  • 4 cups Roma tomatoes, quartered
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 10 cups chicken broth
  • 6 cups new potatoes, cut into 1-inch cubes
  • 1/2 cup chopped cilantro
  • 1 cup diced green onions
  • Flour tortillas for serving

* You can substitute a mix of New Mexican Anaheim and poblano chiles if Sandia chiles are unavailable.


  1. Broil green chiles in the oven 2 to 3 inches from the heat or lay over open flame on grill, turning chiles as the skins blacken. Peel chiles and discard skins; dice chiles.
  2. In a heavy-bottom pot, brown the chicken pieces over medium heat in vegetable oil, about 15 minutes.
  3. Drain all but 1 tablespoon of drippings.
  4. Add onions, carrots and garlic; sauté until onions begin to brown, about 10 minutes.
  5. dd tomatillos, tomatoes, salt and pepper and cook another 5 to 10 minutes.
  6. Add chicken broth and new potatoes. Bring to a boil, turn heat down to a simmer, and cook for about 30 minutes. Chicken should be thoroughly cooked and vegetables tender.
  7. Remove chicken from pot and pull meat from the bones; discard bones and skin. Return chicken to pan.
  8. Add green chiles, cilantro and green onions. Simmer for another 5 minutes.
  9. Serve with fresh flour tortillas.

Makes 6 to 8 servings.

Source: Chuy's - San Antonio, Texas


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