Green Chile and Poblano Chicken Stew
This bold and comforting Green Chile and Poblano Chicken Stew brings together roasted chiles, tender shredded chicken, and hearty vegetables in a flavorful broth. It’s the perfect bowl for chilly days, family dinners, or anytime you crave something soul-warming and deeply satisfying.
Why You’ll Love This Recipe
Deep, smoky flavor from roasted poblano and Hatch green chiles.
Hearty and filling – packed with protein, veggies, and tender potatoes.
Meal-prep friendly – gets better the next day and freezes well.
No cream needed – rich and flavorful without heaviness.
Customizable heat level – keep it mild or spice it up.
Key Ingredients
Boneless Chicken Breasts – Lean protein base that shreds beautifully.
Poblano Peppers – Mild, smoky flavor after roasting.
Hatch Green Chiles – Roasted and chopped for authentic New Mexican flavor.
Aromatic Vegetables – Onion, celery, carrots, and garlic build the stew’s foundation.
Mexican Oregano & Spices – Adds earthiness and complexity.
Potatoes – Russet potatoes help make the stew hearty and satisfying.
Chicken Broth – The flavorful liquid base that brings everything together.
Green Chile and Poblano Chicken Stew
Ingredients
1.5 – 2 pounds boneless chicken breasts, cut into large pieces (about 6 pieces after cutting)
1 – 2 tablespoons oil
4 cloves garlic, roasted and chopped, or raw chopped
1 cup diced celery
1 cup diced carrots
1 onion, diced
1 1/2 tablespoons Mexican oregano, dried
1 teaspoon New Mexico red chile powder
2 teaspoons ground cumin
Salt and pepper to taste
2 poblano peppers, halved, seeded
12 – 14 oz medium Hatch green chiles, roasted, peeled, and coarsely chopped
6 – 8 cups chicken broth (I had 2 cups of vegetable broth from another recipe)
2 medium russet potatoes, cubed
Instructions
- Roast the Poblano Peppers Place poblano halves under the broiler until the skin is blistered and blackened.
Let cool, then peel off skins, remove seeds, and roughly chop. - Sauté the Vegetables Heat oil in a Dutch oven over medium heat.
Add diced celery, carrots, and onions. Sauté for 5–7 minutes until slightly softened.
Add Mexican oregano and cook for 2 more minutes.
Stir in chopped garlic and cook until fragrant. - Add the Chiles Mix in the chopped roasted poblanos and Hatch green chiles.
Cook for 3–4 minutes, stirring to combine. Season with salt and pepper to taste. - Add Chicken and Spices Stir in red chile powder and ground cumin.
Add chicken pieces and stir to coat with the vegetables and spices. - Add the Broth and Simmer Pour in enough chicken broth to cover the chicken fully.
Bring to a boil, then cover and reduce to a simmer.
Simmer for about 45 minutes, stirring occasionally. - Cook the Potatoes Separately In a separate saucepan, boil the cubed potatoes until tender.
Drain and set aside. - Shred Chicken and Finish the Stew Remove cooked chicken from the pot and let cool slightly.
Shred using two forks or a hand mixer.
Return shredded chicken to the stew along with the cooked potatoes.
Simmer for a few minutes to warm through without overcooking the potatoes. - Serve Ladle into bowls and garnish with fresh cilantro, chopped onion, or sliced jalapeños.
Serve with warm flour tortillas or cornbread on the side.
Expert Tips
Roast chiles over an open flame or broiler** for authentic flavor.
Use bone-in chicken thighs for even more flavor and richness, if preferred.
Double the batch and freeze half – this stew freezes beautifully.
Make it creamy by blending a portion of the stew or stirring in a bit of sour cream.
Important Notes When Making This Recipe
Don’t skip roasting the poblanos – it’s key to the stew’s flavor depth.
Separate cooking of potatoes prevents them from falling apart in the stew.
Taste and adjust salt – the broth and chiles can vary in saltiness.
Spice level is customizable – use more red chile powder or fresh jalapeños if you like it hot.
Nutrition Information (Per serving, based on 6 servings)
*Approximate values only.
Calories: 370
Protein: 35g
Fat: 14g
Saturated Fat: 2.5g
Carbohydrates: 24g
Fiber: 4g
Sugar: 4g
Sodium: 650mg
Frequently Asked Questions
Q: Can I make this stew in a slow cooker?
A: Yes! Sauté vegetables first, then transfer everything (except the potatoes) to a slow cooker. Cook on low for 6–7 hours. Add cooked potatoes just before serving.
Q: Can I use canned green chiles instead of fresh?
A: You can, but freshly roasted Hatch or poblanos provide a much deeper flavor.
Q: Can I make it vegetarian?
A: Yes. Replace the chicken with white beans or chickpeas and use vegetable broth throughout.
Q: How long does it last in the fridge?
A: Up to 4 days in an airtight container. The flavor improves over time.
Q: What can I serve with this stew?
A: Cornbread, flour tortillas, lime wedges, or a side salad are great accompaniments.