Why This Stew is a Must-Try
There’s something deeply comforting about a bowl of homemade green chile stew. This version, rich with roasted poblanos, Hatch green chiles, tender chicken, and earthy potatoes, captures the essence of New Mexican and Mexican cuisine — all in one simmering pot.
Whether you're craving something soul-warming in the fall or a flavorful bite in summer, this stew delivers robust taste with nourishing ingredients. It’s simple, savory, and endlessly customizable.
🛒 Ingredients (Serves 6)
- 1½–2 lb boneless chicken breasts, cut into 6 large chunks
- 1–2 Tbsp oil (avocado or olive oil recommended)
- 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:
- Fresh cilantro
- Diced red or white onion
- Sliced jalapeño
- Avocado slices
- Warm tortillas or cornbread
👨🍳 Step-by-Step Instructions
1. 🔥 Roast the Poblanos
Place poblanos under a broiler or over an open flame until blackened on all sides.
Transfer to a bowl, cover tightly, and let them steam for 10–15 minutes.
Peel, remove seeds, and chop roughly. Set aside.
2. 🧄 Sauté the Aromatics
In a Dutch oven or large soup pot, heat oil over medium heat.
Add celery, carrots, and onion, and cook for 5–7 minutes until softened.
Add oregano, cook for 2 minutes.
Stir in garlic and cook until fragrant (about 30 seconds).
3. 🌶️ Add Chiles & Season
Stir in chopped poblanos and Hatch green chiles.
Season with salt and pepper.
Cook for another 3–4 minutes until the mixture is aromatic.
4. 🐔 Add Spices & Chicken
Sprinkle in red chile powder and cumin, mixing to coat the veggies.
Nestle the chicken pieces into the pot.
5. 🍲 Simmer the Stew
Pour in half the broth, stir, then add more until the chicken is just covered.
Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, stirring occasionally.
6. 🥔 Prepare the Potatoes
While the stew simmers, boil the cubed potatoes in a separate pot until fork-tender.
Drain and set aside.
7. 🧵 Shred Chicken & Combine
Remove chicken pieces and shred with forks.
Return the shredded chicken and cooked potatoes to the stew.
Simmer for an additional 5–10 minutes to let flavors combine.
8. 🥣 Final Taste & Serve
Taste the broth and adjust salt/pepper if needed.
Ladle into bowls and garnish with your favorite toppings.
Serve with warm tortillas, cornbread, or Mexican rice on the side.
👨🍳 Chef’s Tips & Tricks
- Roast chiles ahead of time and store in the fridge for up to 3 days.
- Want more heat? Add a chopped serrano or chipotle in adobo.
- Creamier stew? Add ½ cup cream, sour cream, or Greek yogurt at the end.
- Slow Cooker Hack: After sautéing the aromatics, transfer everything to a slow cooker. Cook on LOW for 5–6 hours, then shred chicken and add the potatoes at the end.
🌀 Flavor Variations
- Pozole-style twist: Swap potatoes for hominy and reduce the chicken slightly.
- White bean version: Add a drained can of white beans near the end.
- Vegetable-packed: Stir in zucchini, corn, or bell peppers 10 minutes before serving.
- Pork option: Sub in cubed pork shoulder or loin for a richer stew.
🧊 Storage & Reheating
- Refrigerator: Store cooled stew in an airtight container for up to 4 days.
- Freezer: Freeze in portions without potatoes (they can get mealy). Lasts 2–3 months.
- Reheat: Simmer gently on the stove with a splash of broth to revive the flavors.
🌮 What to Serve With
- Sides: Cornbread, warm corn tortillas, or crusty bread
- Salads: Green salad with lime vinaigrette or Mexican street corn salad
- Toppings: Sliced avocado, shredded cheese, sour cream, cotija cheese
- Drinks: Agua fresca, chilled white wine, or a crisp Mexican lager
📝 Final Thoughts
This Green Chile & Poblano Chicken Stew is rustic, bold, and built for sharing. It captures the heart of Mexican home cooking with layers of smoky, savory flavor and comforting textures.
Whether you enjoy it fireside with family or at a festive potluck, it’s a dish that brings people together — one spoonful at a time.
Leave a Reply