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Green Chile Stew With Chicken

A hearty and flavorful stew combining tender chicken and a medley of spices, perfect for a cozy meal.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 – 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)
  • 1.5 Tbsp dried Mexican oregano
  • 1 tsp New Mexico red chile powder
  • 2 tsp ground cumin
  • to taste Salt and pepper
  • 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)

Method
 

Preparation
  1. Roast the Poblanos: Broil the poblanos until charred. Peel, seed, and chop them up.
  2. Sauté Aromatics: In a large pot, heat oil and sauté garlic, onion, celery, and carrots until fragrant.
  3. Add Chiles & Season: Stir in the chopped poblanos, Hatch green chiles, oregano, red chile powder, cumin, salt, and pepper.
  4. Spice & Chicken: Add the chicken pieces and stir to coat.
  5. Simmer the Stew: Pour in the chicken broth and let it simmer until the chicken is cooked through.
  6. Prepare the Potatoes: Toss in the cubed potatoes, cooking until tender.
  7. Shred Chicken & Combine: Shred the chicken right into the pot for maximum flavor.
  8. Final Taste & Serve: Give it one last taste for seasoning, then ladle it into bowls and enjoy!

Notes

For added flavor, top the stew with a sprinkle of cilantro or a dollop of sour cream. Pair it with crusty bread or warm tortillas.