Chicken stew is one of our favorite things to make on the fly for our family – its simple, good, and easy – and when we don't have hominy for Posolewe like to make this Tomatillo Chicken Stew instead. If you love smoky cumin and paprika with lots of vegetables and a tangy tomatillo kick, you can love this easy chicken dinner!

If you love hearty, tangy posole verde – you'll love this chicken stew with beans – it has posole flavor, without hominy – tons of green chiles and zesty herbs and spices. This stew recipe is easy to follow and can be made in under an hour – plus it can be customized to your preferences.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Tomatillo Chicken Stew

This stew came together one night when we started making Posole Verde and realized we didn't have any hominy. This is a good hearty dinner suited to cold winter nights.

Tomatillo Chicken Stew Ingredients

To make this recipe, you will need the following ingredients:

Chicken thighs – The chicken thighs are the main protein source in the stew, adding a savory flavor and meaty texture.
Chicken stock – The chicken stock serves as the base for the stew, adding a rich and savory flavor.
Pinto beans – The pinto beans add a creamy and earthy flavor to the stew, as well as providing a source of protein and fiber.
Tomatillos The tomatillos are a key ingredient in the stew, providing a tangy and slightly sweet flavor that pairs well with the other ingredients.
Green chiles – The green chiles add a mild and slightly spicy flavor to the stew.
Ro-tel green chile and diced tomatoes This canned ingredient adds a burst of tomato flavor to the stew, as well as some extra spice from the green chiles.
Yellow onion – The yellow onion provides a savory flavor and helps to build the base of the stew.
Salt and pepper – These seasonings help to enhance the overall flavor of the stew.
Sliced jalapeños – The sliced jalapenos add some heat and spice to the stew.
Cayenne pepper – The cayenne pepper adds some extra heat and spice to the stew.
Cumin – The cumin adds an earthy and slightly smoky flavor to the stew.
Garlic powder – The garlic powder provides a savory and slightly sweet flavor to the stew.

Steps to make Chicken Tomatillo Stew

Once you've gathered your ingredients, we will use the following process:

Prep

Dice onion, tomatillos, and chicken.

Brown Meat & Vegetables

In a large dutch oven, heat olive oil until shimmery, then add chicken. Brown 3-4 minutes, occasionally stirring, to prevent burning or sticking. When chicken has browned lightly on all sides, stir in onions and tomatillos and brown another 8 minutes, stirring occasionally.

Season

Add salt, pepper, cayenne, cumin, and oregano. Mix well.

Add Stock & Simmer

Slowly stir in stock, ro-tel, and drained pinto beans. Stir well and bring to a rapid boil.

Serve & Enjoy!

Serve in bowls with fresh sliced jalapeños, chopped cilantro, and optional – sour cream or shredded cheese.

Kitchen notes

Use chicken breasts, or boneless, skinless chicken thighs: Chicken breasts or skinless thighs are recommended for this recipe. remove the skin and bones before cooking if using chicken thighs.

Remove the husks from the tomatillos: Before using the tomatillos, remove the papery husks and rinse them under water to remove any stickiness.

Sauté the onion and garlic first: Sautéing the onion and garlic in olive oil first will bring out their flavors and create a good base for the stew.

Use a mix of spices: A blend of cumin, garlic powder, and cayenne pepper adds depth of flavor to the stew. adjust the amount of spices to your liking.

Add the beans at the right time: Pinto beans can become mushy if overcooked, so it's important to add them towards the end of the cooking process.

Adjust the thickness of the stew: If the stew is too thick, you can add more chicken stock or water to thin it out. If it's too thin, you can simmer it longer to thicken it.

Serve with toppings: The stew can be customized with a variety of toppings, such as sliced jalapeños, chopped cilantro, avocado, or sour cream, to add some extra flavor and texture.

Serve it with

Rice: A simple side of Spanish Rice Chipotle Knockoff Cilantro Lime Riceor Cauliflower Rice is suited to soaking up the good sauce and adding some texture to the meal.

Cornbread: A slice of cornbread is a classic southern accompaniment to stews and adds some sweetness and texture to the meal.

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Tomatillo Chicken Stew FAQs

Can we make this stew in a slow cooker?

Yes, you can make this stew in a slow cooker. add all the ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Can we use canned tomatillos?

Yes, you can use canned tomatillos, but the flavor and texture may be slightly different than using fresh tomatillos.

Can we use a different type of bean?

Yes, you can use a different type of bean, such as black beans or kidney beans, but keep in mind that it may affect the overall flavor of the stew.

Can we freeze this stew?

Yes, this stew can be frozen for up to three months. store it in an airtight container and allow it to cool completely before freezing.

Can we adjust the level of spiciness?

Yes, you can adjust the level of spiciness by adding more or less jalapenos, cayenne pepper, or other spicy ingredients.

Ingredients

2 pounds chicken breasts, cut into 1″ chunks
12 oz chicken stock
12 oz can pinto beans, drained
2 pounds tomatillos, hulled, rinsed, and chopped into quarters
5 oz can green chiles
12 oz can ro-tel green chile and diced tomatoes
1 yellow onion, diced
salt and pepper, to taste
3 sliced jalapeños
1 teaspoon cayenne pepper
2 teaspoons cumin
2 teaspoons garlic powder

Method

Dice onion, tomatillos, and chicken.
In a large dutch oven, heat olive oil until shimmery, then add chicken.
Brown 3-4 minutes, occasionally stirring, to prevent burning or sticking.
When chicken has browned lightly on all sides, stir in onions and tomatillos and brown another 8 minutes, stirring occasionally.
Add salt, pepper, cayenne, cumin, and oregano. Mix well.
Slowly stir in stock, ro-tel, and drained pinto beans. Stir well and bring to a rapid boil.
Reduce heat to low, and let reduce slightly, about 8 minutes.
Taste soup to see if more salt, pepper, or cayenne are needed.
Serve in bowls with fresh sliced jalapeños, chopped cilantro, and optional – sour cream or shredded cheese.