top of page

Spring Green Chili Stew

A New Mexico classic utilizing the first harvest of green garlic, onions, and chive blossoms making it a bold and bright variation of this inviting savory spring green chili stew.

bowl of spring green chili stew

Serves 4


4 small cans of Hatch Green Chili

6 cups bone broth, or vegetable broth

4 stalks of green garlic, or 4 cloves, minced

1 cup Spring onions, minced

1 tbsp., chopped chives, blossoms for garnish, or cilantro

2 cups roasted chicken, shredded or tofu, cubed

2 large carrots, small dice

1 bunch of spring spinach, or other green, chopped

1 lime, juiced

1 tsp. sea salt, to taste

1 tsp. ground coriander

1 tsp. ground cumin

1 tsp. dried oregano

2 tbsp. olive oil, or other

2 tsp. of arrowroot, mixed with 2 tsp. cool water, or flour to thicken the stew.

1 cup sheep or cow yogurt, or vegan sour cream, to finish the stew


In a medium saucepan or pot, on medium heat, add the olive oil. Add the chopped onions and sauté for 3-4 minutes. Add chopped garlic, with a pinch of salt, and cook for another 3 minutes. Add all the spices, and sauté for 1 minute. Add the chopped chilies and sauté for 3-4 minutes. Add another pinch of salt and combine.

Add the chopped carrots, and broth of choice, and simmer for 10 minutes. Add the arrowroot slurry and stir it in. Add the roasted chicken, or tofu cubes, and fold them into the stew.

Add the chopped spinach, or whatever greens you are using. Cook until the greens are tender.

Squeeze the lime juice into the spring green chili stew, and taste for seasoning.


In four shallow warm bowls, ladle in the stew. Drizzle with yogurt. Add chopped chives, or cilantro.

Laurie Richardone is a seasonal gluten free chef and certified health coach.

To work with Laurie, visit


bottom of page