My version Wolf Creek Ski Area Green Chile Stew

By: Jacque Aragon

Makes a BIG pot

I am not a recipe follower, but here is a shot at my recipe and attempt of WCSA Green Chile Stew.


  • 1 stick of REAL BUTTER (grassfed is best)
  • Chicken stock or bullion paste for flavor (4-6 cups)
  • 1 lb frozen or fresh roasted hatch green chiles peeled and chopped
  • 2 lbs chopped organic chicken
  • 3-4 carrots chopped
  • 1 yellow or white onion diced
  • 4-5 small potatoes peeled and chopped
  • 4 cloves of fresh garlic minced
  • 4 ribs of celery chopped
  • 1 tbsp of flour or masa to thicken
  • Salt and pepper to taste
  • 3 plum tomatoes to garnish
  • 1 bunch fresh scallions chopped to garnish
  • 2 cups grated cheese to garnish
  • 1 cup red onions chopped for garnish
  • Sour cream optional to garnish


  1. Get out your BIG pot 
  2. Brown your chicken in some olive oil or coconut oil – don’t overcook, but get a nice color
  3. Add the flour and stir and coat the meat and set aside
  4. Next, sauté your veggies in the stick of butter!!! Don’t cook too long, you want your veggies crunchy
  5. Add your chopped garlic to veggies
  6. Add chicken stock 
  7. Next add chicken back in
  8. Add green chiles 
  9. Salt and pepper, 
  10. Simmer on med for 1-2 hours. You probably won’t be able to wait an hour…
  11. Top with red onions, scallions, cheese, tomatoes, sour cream add tortilla to the side of the bowl
  12. Enjoy!

I make fresh homemade tortillas and put the tortilla in the chile on the side of the bowl. You can use boring store-bought torts, if that’s all ya have.

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