1. Place Gilly’s Chile Verde, potatoes, chicken stock & Tomatillo Salsa in a stock pot over med-low heat.
2. Cover and bring to a simmer, until potatoes are soft, about 30-45 minutes.
3. Add cooked chicken to stew about 10 minutes before stew is finished. Serve hot!
Avocado (sliced or diced)
Diced Tomato, Cilantro (sprigs or minced)
*Tone down the spice? Add more Chicken Stock
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