Green Chile Stew



  • 2 pounds boneless, skinless chicken breast
  • ¾ cup flour
  • 1 teaspoon salt
  • 4 teaspoons ground cumin, divided
  • 1-1/2 teaspoons ground black pepper, divided
  • 6 tablespoons vegetable oil, divided
  • 1 cup diced yellow onion
  • 2 cloves chopped fresh garlic
  • 1 can (15 oz.) diced tomatoes, drained
  • 1 can (8 oz.) diced roasted green chiles
  • 2 tablespoons crushed dried Mexican oregano
  • 2 cups chicken broth
  • 1 cup diced red potato
  • 1 cup Darigold Sour Cream
  • Shredded Mexican-style cheese
  • Heated flour tortillas


Cut chicken breast into ½-inch dice; set aside. Combine flour, salt, 1 teaspoon cumin and ½ teaspoon pepper in a large plastic bag. Add half of diced chicken to the bag and shake to coat. Shake off excess flour and place in a medium-sized mixing bowl. Repeat with remaining chicken. Heat 2 tablespoons oil in a 5-quart pan with a lid; brown half of chicken over medium-high heat. Remove chicken from pan to bowl; repeat with remaining chicken. Then remove from pan and set aside. Add last 2 tablespoons of oil to the pan. Stir in onion and garlic and sauté until onion is tender; add tomatoes, chiles, oregano, and remaining cumin and pepper. Add chicken, chicken broth and potato to pot; cover and simmer until potato is soft and chicken is cooked through (15 to 20 minutes).

Serve with sour cream, shredded cheese and hot tortillas.


Makes 6 to 8 servings (about 4 quarts).