Last Updated on August 1, 2025 by Casia Valdés
When autumn’s cool breeze blows or summer evenings linger, this Green Chile and Poblano Chicken Stew brings nourishing warmth and bold Mexican flavors to your table. Loaded with tender chicken, roasted poblanos, Hatch chiles, and hearty potatoes, it’s everything you crave: savory, filling, and soul-satisfying—all in one comforting pot.
Table of Contents
Why This Stew Hits the Spot
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One-pot ease: From sauté to simmer, it’s simple and satisfying
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Rich Mexican flavor: Roasted chiles, oregano, cumin, and garlic shine
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Balanced & comforting: Vegetables, chicken, and potatoes make it complete
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Perfect for any season: Light enough for summer, cozy for winter
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Crowd-pleaser: Feeds six—ideal for family dinners or potlucks
Ingredients (Serves 6)
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1½–2 lb boneless chicken breasts, cut into 6 large pieces
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1–2 Tbsp oil (avocado or olive oil)
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4 cloves garlic, roasted or raw, chopped
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1 cup diced celery
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1 cup diced carrots
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1 large onion, diced
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1½ Tbsp dried Mexican oregano
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1 tsp New Mexico red chile powder
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2 tsp ground cumin
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Salt and pepper, to taste
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2 poblanos, broiler-charred, peeled, seeded, chopped
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12–14 oz Hatch green chiles, roasted, peeled, chopped
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6–8 cups chicken broth (or 2 cups vegetable broth + chicken broth)
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2 medium russet potatoes, peeled and cubed
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Optional garnishes: cilantro, diced onion, sliced jalapeño, warm tortillas or cornbread
Step-by-Step Instructions
1. Roast the Poblanos
Broil the poblanos until charred all over. Transfer to a bowl, cover to loosen skin, cool, peel, seed, and coarsely chop.
2. Sauté Aromatics
Heat oil in a Dutch oven over medium heat. Add celery, carrots, and onion. Cook for 5–7 minutes until softened. Stir in oregano for 2 minutes, then add garlic until fragrant.
3. Add Chiles & Season
Mix in poblanos and Hatch chiles. Season with salt and pepper. Cook 3–4 minutes until the mixture is fragrant.
4. Spice & Chicken
Add red chile powder and cumin, stirring to coat the veggies. Nestle chicken pieces into the pot before adding broth.
5. Simmer the Stew
Pour in half the broth to start, stir to combine, then add more until chicken is submerged. Bring to a boil, reduce heat, cover, and simmer for 45 minutes, stirring occasionally.
6. Prepare the Potatoes
Boil cubed potatoes in separate pot until tender. Drain and set aside.
7. Shred Chicken & Combine
Remove chicken to a plate; allow to cool slightly, then shred. Add shredded chicken and potatoes to the stew. Warm through gently to allow flavor absorption.
8. Final Taste & Serve
Adjust salt and pepper to taste. Ladle stew into bowls, garnish with cilantro, diced onion, or jalapeño, and serve with warm tortillas or cornbread.
Chef’s Tips & Tricks
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Prep ahead: Roast and peel poblanos and Hatch chiles a day ahead.
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Flavor boost: Add chopped chipotle peppers or epazote for extra depth.
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Veggie-packed upgrade: Stir in zucchini, corn, or bell peppers near the end.
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Slow cooker option: After sautéing, transfer to crockpot, cook on LOW for 5–6 hours, then add potatoes and chicken to shred at the end.
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Spice control: Use mild Hatch chiles for gentle heat or go bold with a spicy pepper.
Flavorful Variations
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Creamy twist: Stir in ½ cup cream or Greek yogurt at the end for richness.
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White bean version: Add a can of drained white beans for extra texture.
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Pozole-style: Swap potatoes for hominy and reduce chicken to create a pozole variant.
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Pork swap: Substitute chicken with cubed pork loin or shoulder for a different protein profile.
Serving Suggestions
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Accompany with warm corn tortillas or fluffy cornbread
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Serve alongside a crisp green salad or Mexican street corn
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Offer toppings like avocado, sour cream, or cotija cheese
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Pair with agua fresca, Mexican lager, or a chilled white wine
Storage & Reheating
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Fridge: Let cool to room temp, then store in airtight container up to 4 days.
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Freezer: Freeze portions (without potatoes) for 2–3 months; thaw before serving.
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Reheat: Warm gently on the stovetop with a bit of extra broth to revive.
Green Chile Stew With Chicken
Ingredients
Method
- Broil the poblanos until charred all over. Transfer to a bowl, cover to loosen skin, cool, peel, seed, and coarsely chop.
- Heat oil in a Dutch oven over medium heat. Add celery, carrots, and onion. Cook for 5–7 minutes until softened. Stir in oregano for 2 minutes, then add garlic until fragrant.
- Mix in poblanos and Hatch chiles. Season with salt and pepper. Cook 3–4 minutes until the mixture is fragrant.
- Add red chile powder and cumin, stirring to coat the veggies. Nestle chicken pieces into the pot before adding broth.
- Pour in half the broth to start, stir to combine, then add more until chicken is submerged. Bring to a boil, reduce heat, cover, and simmer for 45 minutes, stirring occasionally.
- Boil cubed potatoes in separate pot until tender. Drain and set aside.
- Remove chicken to a plate; allow to cool slightly, then shred. Add shredded chicken and potatoes to the stew. Warm through gently to allow flavor absorption.
- Adjust salt and pepper to taste. Ladle stew into bowls, garnish with cilantro, diced onion, or jalapeño, and serve with warm tortillas or cornbread.
