Green Chile Stew With Chicken

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👩‍🍳 Method

1. Roast the Poblanos

  • Broil until charred.
  • Cool, peel, seed, and chop.

2. Sauté the Veggies

  • Heat oil in a Dutch oven.
  • Sauté celery, carrots, and onion for 5–7 minutes.
  • Add oregano and cook 2 minutes, then stir in garlic.

3. Add Chiles & Chicken

  • Stir in poblanos and Hatch chiles.
  • Season with salt and pepper.
  • Add chile powder and cumin.
  • Nestle chicken pieces into the pot.

4. Simmer in Broth

  • Pour in broth to cover chicken.
  • Bring to a boil, then reduce to a gentle simmer.
  • Cover and cook for ~45 minutes, stirring occasionally.

5. Cook Potatoes Separately

  • Boil until just tender.
  • Drain and set aside.

6. Shred & Combine

  • Remove chicken and let cool slightly.
  • Shred with forks or mixer.
  • Return chicken to pot, add potatoes, and gently warm through.

7. Serve with Flair

  • Ladle into bowls.
  • Garnish with cilantro, onion, jalapeño, or your favorite toppings.
  • Serve with warm tortillas or cornbread.

🌟 Tips & Variations

  • Use bone-in chicken for deeper flavor
  • Add a splash of lime juice before serving for brightness
  • Stir in a handful of chopped spinach or kale for extra greens
  • Make it spicy with extra chile powder or diced jalapeños
  • Freeze leftovers for easy weeknight meals

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