Exotic Quacomale Stew: Slow-Cooked Comfort Food Recipe

Written by Sarah Gardner
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This quacomale recipe is what happens when guacamole decides it wants to be dinner: a slow-cooked, spoonable stew with tender chicken, green chiles, warm spices, and a creamy avocado-lime swirl that melts right into the broth. It tastes like cozy Tex-Mex comfort with a slightly "exotic" vibe from cinnamon, coriander, and a pop of pineapple (optional, but so good). It is weeknight-friendly in a hands-off way, which is my favorite kind of friendly: you do a little chopping, the slow cooker does the rest, and you finish with a quick guac-style mash that makes the whole pot taste rich and fresh at the same time.

Exotic Quacomale Stew: Slow-Cooked Comfort Food With a Guacamole Swirl

Slow-cooked chicken stew finished with a guacamole-style avocado swirl for a creamy, bright Tex-Mex bowl.
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Prep Time 25 minutes
Cook Time 3 hours 35 minutes
Total Time 4 hours
Course Main Dish
Cuisine Mexican
Servings 6

Equipment

  • Slow cooker a 6-quart slow cooker is ideal so the stew has room to simmer without bubbling over; a 4-quart works if you keep the chicken in a single layer. Alternative: a dutch oven on the stovetop at a very low simmer.
  • Large skillet 10-inch to 12-inch for quick browning (optional but recommended for deeper flavor). Alternative: sear directly in an electric multicooker with a saute function.
  • cutting board and chef knife use a sharp knife for clean onion and pepper cuts; alternative: a food processor to pulse the onion and garlic (do not puree).
  • Microplane or fine grater for lime zest, which adds a big citrus punch; alternative: peel the zest with a vegetable peeler and mince it finely.
  • Citrus juicer makes squeezing limes easy; alternative: squeeze by hand and strain out seeds with your fingers.
  • Fork or potato masher for the avocado mash that becomes the stew iest part of this quacomale recipe; alternative: a mortar and pestle for a chunkier, more rustic texture.

Ingredients
  

For the slow-cooked chicken stew

  • 2 tablespoon olive oil for searing; substitute with avocado oil
  • 2 1/2 pound boneless skinless chicken thigh thigh stays juicy and shreddable; substitute with boneless skinless chicken breast but reduce cook time slightly to avoid dryness
  • 1 1/2 teaspoon kosher salt plus more to taste at the end
  • 1 teaspoon black pepper freshly ground if possible
  • 1 tablespoon ground cumin the backbone of the stew; substitute with 2 teaspoon whole cumin, toasted and crushed
  • 2 teaspoon ground coriander adds a citrusy warmth
  • 1 teaspoon smoked paprika for a gentle smoky note; substitute with regular paprika plus 1/4 teaspoon chipotle powder
  • 1/4 teaspoon ground cinnamon optional but gives the "exotic" edge; do not overdo it
  • 1 yellow onion diced; substitute with white onion
  • 4 garlic clove minced; substitute with 1 teaspoon garlic powder in a pinch
  • 1 poblano pepper seeded and diced for mild heat; substitute with green bell pepper for zero heat
  • 1 teaspoon dried oregano mexican oregano if you have it; substitute with marjoram
  • 1 tablespoon tomato paste helps build body in the broth
  • 1 cup salsa verde jarred is fine; choose medium heat for the best balance
  • 1 can diced green chiles 4 ounce can; mild or hot
  • 4 cup chicken broth low-sodium so you can control seasoning; substitute with vegetable broth
  • 1 cup crushed pineapple optional, drained; adds a sweet-tart note that plays well with avocado and lime
  • 1 can cannellini bean 15 ounce can, rinsed and drained; substitute with pinto bean
  • 1 bay leaf optional but adds a gentle savory backbone

For the quacomale (guacamole-style) swirl

  • 2 ripe avocado soft but not mushy; if your avocados are firm, place them in a paper bag with a banana for a day
  • 1 lime zested and juiced; substitute with lemon in an emergency
  • 1/2 teaspoon kosher salt adjust based on your broth and salsa verde
  • 1/2 teaspoon ground cumin ties the swirl to the stew
  • 2 tablespoon cilantro finely chopped; substitute with parsley if cilantro tastes soapy to you
  • 1 tablespoon sour cream optional for extra creaminess; substitute with greek yogurt

For serving (choose a few)

  • 1/3 cup toasted pepitas adds crunch; substitute with chopped toasted almond
  • 1 jalapeno thinly sliced; optional
  • 1/2 cup crumbled cotija salty finish; substitute with feta
  • 2 cup cooked rice white or brown; optional base for a heartier bowl
  • 8 corn tortilla warm and tear for dipping; or crush into strips

Instructions
 

Prep and build flavor

  1. Pat the chicken thighs dry with paper towel, then season all over with 1 1/2 teaspoon salt and 1 teaspoon black pepper. Dry chicken browns better, and browning equals flavor in a slow cooker stew.
  2. In a small bowl, stir together 1 tablespoon cumin, 2 teaspoon coriander, 1 teaspoon smoked paprika, 1/4 teaspoon cinnamon, and 1 teaspoon dried oregano. This quick spice mix helps you avoid dumping random pinches into the pot.
  3. Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Sear the chicken in a single layer until nicely browned on both sides, about 8 minutes total. You are not cooking it through; you are building a toasty edge that makes the whole pot taste slow-simmered even if you are using a standard slow cooker. If you are skipping the sear, still add the spice mix directly to the slow cooker so it has time to bloom.
  4. Transfer chicken to the slow cooker. In the same skillet (do not wipe it out), add the diced onion and poblano pepper. Cook until the onion looks glossy and slightly softened, about 5 minutes, scraping up any browned bits. Add the minced garlic and 1 tablespoon tomato paste and cook until the tomato paste darkens a shade and smells a little sweet, about 1 minute.

Slow cook the stew

  1. Scrape the onion mixture into the slow cooker. Add the spice mix, salsa verde, diced green chiles, chicken broth, drained pineapple (if using), cannellini bean, and bay leaf (if using). Stir to combine, nudging the chicken down so it is mostly submerged.
  2. Cover and cook on low heat for 210 minutes. The stew is ready for the next step when the chicken shreds easily with a fork and the broth tastes rounded and savory, not sharp.
  3. Remove the chicken to a cutting board and shred it with two forks, then return it to the slow cooker. Taste the broth. This is the moment to add a pinch more salt, a little extra pepper, or a spoonful more salsa verde if you want it tangier.

Make the quacomale swirl and finish

  1. In a bowl, mash the avocado with a fork until mostly smooth but still a little chunky. Add lime zest, lime juice, 1/2 teaspoon salt, 1/2 teaspoon cumin, and cilantro. If you want the stew extra creamy and slightly tangy, mash in 1 tablespoon sour cream.
  2. Turn the slow cooker to warm. Spoon the avocado mixture over the surface of the stew and gently swirl it in with a spoon. Do not aggressively stir; you want creamy pockets rather than fully disappearing avocado. Let the pot sit, covered, for 5 minutes so the swirl warms through.
  3. Serve hot with pepitas, jalapeno, and cotija on top. If you want this to feel like a full, cozy meal, ladle it over rice and serve with warm corn tortillas for dipping. This is the kind of bowl that makes you forget you were trying to be practical.

Pairings

What to eat with quacomale stew

If you came here searching what to eat with guacamole, think of this as the same question, just upgraded into a dinner bowl. This stew loves anything warm, starchy, and a little toasty.

  • Warm corn tortillas: tear and dip, or slice into strips and let them soak up the broth like a lazy tortilla soup.
  • Cilantro-lime rice: especially good if your salsa verde is punchy; the rice calms it down and makes the bowl feel extra filling.
  • Roasted sweet potato: cubes on the side, or stirred right in. The sweet-savory thing works with the avocado swirl.
  • Simple slaw: shredded cabbage with lime and salt adds crunch and cuts the richness.

Drinks

  • Crisp lager or pilsner: clean, bubbly, and perfect with the avocado-lime finish.
  • Sparkling water with lime: keeps it bright and light if you are aiming for healthy dinner recipes without sacrificing comfort.

Make it a spread

This stew fits right into texmex recipes night. Put the slow cooker on the counter and set out bowls of pepitas, cotija, sliced jalapeno, extra cilantro, and tortilla chips. People can build their own level of creamy, crunchy, spicy. It is casual, a little messy, and exactly the point.

Leftovers

The next day, the broth thickens slightly and the spices mellow. Reheat gently (do not boil hard) and add a fresh squeeze of lime to wake everything up again. If you love crockpot recipes for meal prep, this one is a keeper: it holds well for a few days, and the chicken stays tender.

FAQs

What cut of chicken is best for this quacomale recipe?

Boneless skinless chicken thigh is the best choice because it stays juicy and shreds beautifully after slow cooking. Chicken breast works, but it is leaner, so it can turn stringy if cooked too long. If using boneless skinless chicken breast, keep the cook time the same only if your slow cooker runs cool; otherwise, pull and shred as soon as it is fork-tender.

Is this basically guacamole in soup form?

Kind of, but it is more intentional than dumping guac into broth. The stew itself is a green-chile, salsa-verde chicken base. The quacomale swirl is a guacamole-style mash (avocado, lime, salt, cilantro) stirred in at the end so it stays fresh-tasting and creamy rather than dull and fully cooked.

Can I make it vegetarian?

Yes. Skip the chicken and use 2 can of beans (pinto plus cannellini is nice) and 2 cup chopped zucchini or cauliflower florets. Use vegetable broth. The avocado swirl still makes it feel rich, and it lands firmly in the easy dinner ideas category because the slow cooker does the heavy lifting.

How do I store and reheat leftovers without the avocado tasting weird?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave at medium power, stirring occasionally. The avocado will darken slightly (normal oxidation), but the flavor stays good. For the freshest vibe, mash 1 extra avocado with lime and add a spoonful to each bowl after reheating.

Can I make this ahead for a party, like one of those set-it-and-forget-it crockpot recipes?

Absolutely. Cook the stew base (everything except the avocado swirl), cool it, and refrigerate up to 2 days. Reheat in the slow cooker until hot, then mash the avocados and swirl them in right before serving. That last-minute swirl is what keeps the flavor bright, and it also makes the texture feel special enough for guests.

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