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Green Chile Stew With Chicken

Enjoy Green Chile & Poblano Chicken Stew—tender chicken, roasted poblanos, Hatch chiles, and potatoes in a savory broth. Hearty, flavorful, and comforting!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Appetizer, Dinner, Lunch, Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1½ –2 lb boneless chicken breasts cut into 6 large pieces
  • 1 –2 Tbsp oil avocado or olive oil
  • 4 cloves garlic roasted or raw, chopped
  • 1  cup diced celery
  • 1  cup diced carrots
  • 1 large onion diced
  • 1½  Tbsp dried Mexican oregano
  • 1  tsp New Mexico red chile powder
  • 2  tsp ground cumin
  • Salt and pepper to taste
  • 2 poblanos broiler-charred, peeled, seeded, chopped
  • 12 –14 oz Hatch green chiles roasted, peeled, chopped
  • 6 –8 cups chicken broth or 2 cups vegetable broth + chicken broth
  • 2 medium russet potatoes peeled and cubed
Optional garnishes: cilantro, diced onion, sliced jalapeño, warm tortillas or cornbread

Method
 

Roast the Poblanos
  1. Broil the poblanos until charred all over. Transfer to a bowl, cover to loosen skin, cool, peel, seed, and coarsely chop.
Sauté Aromatics
  1. 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.
Add Chiles & Season
  1. Mix in poblanos and Hatch chiles. Season with salt and pepper. Cook 3–4 minutes until the mixture is fragrant.
Spice & Chicken
  1. Add red chile powder and cumin, stirring to coat the veggies. Nestle chicken pieces into the pot before adding broth.
Simmer the Stew
  1. 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.
Prepare the Potatoes
  1. Boil cubed potatoes in separate pot until tender. Drain and set aside.
Shred Chicken & Combine
  1. 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.
Final Taste & Serve
  1. Adjust salt and pepper to taste. Ladle stew into bowls, garnish with cilantro, diced onion, or jalapeño, and serve with warm tortillas or cornbread.