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Green Chili Stew

I grew to appreciate Green Chili having spent a lot of time in Santa Fe, New Mexico. The town would literally spice up all food with this staple from casseroles to burgers to soup. It’s not always possible to get authentic green chili, but luckily this RAEcipe provides an easy alternative to a Southwestern favorite. Save time using a Multi Pot Pressure Cooker and savor the aroma that fills your home and stomach.


2 Cups Chicken Broth
4 Large Chicken Breasts
2 Cans Green Chili
1 Can Hominy
5 Small Red Potatoes
Half Bag of Baby Carrots
1 Can Diced Tomatoes with Chilies
Half Jar Salsa Verde Salsa
1 Small Sweet Onion


Cheddar Cheese
Dairy free or Regular Sour Cream
Siete Tortillas


1. Dice onions and put in Multi Pot
2. Dice Potatoes and Carrots
3. Add Chicken
4. Add Potatoes
5. Add Green Chili
6. Add Hominy
7. Add Carrots
8. Add Diced Tomatoes with Chilies
9. Add Salsa Verde
10. Add 2 cups chicken broth
11. Mix Together
12. Don’t go past the “max” line
13. Select Pressure Cook: Poultry: 17 min
14. After cooking release valve to “venting”
15. Be patient takes 10 -20 min to fully vent since lots of liquid
16. If chicken isn’t tender, remove to manually shred chicken into smaller pieces
17. Put chicken back in Multi Pot
18. Add Salt
19. Stir and Keep Warm
20. Garnish with lime, sour cream, cilantro, cheddar cheese and avocado.