Green Chile Stew With Chicken

Warm, rustic, and layered with bold Southwestern flavor, this Green Chile and Poblano Chicken Stew is the kind of soul-satisfying dish that brings both comfort and complexity to the table.

With tender chicken simmered in a richly seasoned broth of roasted green chiles, poblano peppers, and earthy spices, every spoonful delivers heat, depth, and heartiness. The addition of carrots, celery, and potatoes adds body and balance, while the smoky warmth of cumin and red chile powder infuses the stew with unmistakable depth.

Whether you’re craving a cozy night in or a meal that honors the spirit of New Mexican cooking, this stew delivers big flavor with minimal fuss. It’s nourishment in its most delicious form.

Why People Will Love This Green Chile and Poblano Chicken Stew:

Rich, layered flavor – The combination of roasted poblanos, Hatch green chiles, garlic, cumin, and Mexican oregano creates a deeply aromatic, earthy base that’s both comforting and complex.

Smoky and spicy balance – The roasted chiles provide a gentle smokiness and moderate heat without overpowering the dish, making it flavorful yet approachable.

Hearty and nourishing – Loaded with lean chicken, vegetables, and potatoes, this stew is satisfying enough to be a complete, filling meal—perfect for cold nights or when you need something soul-warming.

Rustic and homemade feel – Roasting and peeling chiles by hand adds a personal, artisanal touch that’s worth the effort and elevates the entire dish to something special.

Versatile and customizable – It welcomes a range of garnishes like cilantro, jalapeños, or lime, and pairs beautifully with cornbread or warm tortillas, allowing each person to make it their own.

A celebration of Southwestern flavors – This recipe pays tribute to the bold, time-honored tastes of New Mexico, making it appealing for lovers of regional American cuisine and anyone seeking authenticity.

Key Ingredients:

Poblano and Hatch green chiles are the soul of this stew—smoky, slightly sweet, and earthy, they lend a deep, roasted flavor that defines the character of the dish. Their balance of heat and richness creates a foundation that’s bold but comforting.

Boneless chicken breasts provide lean, tender protein that absorbs the complex flavors of the broth while remaining light and wholesome. Shredding the chicken ensures every bite is infused with seasoned goodness.

Mexican oregano and ground cumin bring warmth and complexity, anchoring the stew in the unmistakable flavor of Southwestern cuisine. These spices work in harmony to enhance the broth without overpowering the vegetables.

Fresh aromatics—onion, garlic, celery, and carrots— build the flavor base, creating depth and subtle sweetness that rounds out the heat from the chiles and red chile powder.

Russet potatoes add heartiness and texture, soaking up the spiced broth while giving the stew body and balance. Their starchy softness contrasts beautifully with the tender chicken and roasted chiles.

Chicken broth acts as the unifying element, carrying the spices and roasted flavor throughout the dish. The use of homemade or low-sodium broth allows for better control of salt and depth.

Expert Tips:

Roast the chiles properly for maximum depth – For deep smoky flavor, blister the poblanos under a broiler or over an open flame until the skin is fully charred. Then cover them in a bowl or sealed bag for 10–15 minutes to steam before peeling. This enhances their aroma and softens the flesh for perfect stew texture.

Layer your aromatics – Sauté the onions, celery, and carrots slowly to build a natural sweetness, then bloom the Mexican oregano and garlic toward the end. This layering unlocks essential oils and deepens the stew’s flavor without bitterness.

Use bone broth or a mix of stocks – If available, mix chicken broth with homemade or store-bought bone broth for added body, richness, and collagen—a small tweak that makes a big difference in mouthfeel.

Simmer gently for tender, flavorful chicken – Resist the urge to boil hard. A low simmer ensures the chicken stays moist while slowly absorbing the spices and chile essence. Overcooking or boiling rapidly can lead to dryness or tough meat.

Shred the chicken after resting – Let the cooked chicken cool slightly before shredding. This helps retain juices and prevents it from falling apart into dry shreds. Use two forks or a hand mixer on low for quick and even results.

Stir in potatoes last to control texture – Boil the potatoes separately, then add them just before serving. This keeps them from becoming overly soft or breaking down in the stew, allowing them to hold their shape and texture while still absorbing flavor.

Finish with fresh garnishes – Add a splash of brightness with fresh lime juice, cilantro, diced raw onions, or sliced jalapeños right before serving. These garnishes cut through the richness and bring contrast and vibrancy to the bowl.

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 Poblanos: Roast the poblano peppers under a broiler until charred. Once cooled, remove the skin and roughly chop.

Sauté Vegetables: Heat a Dutch oven over medium heat. Once the pot is hot, add the oil. When the oil is shimmering, add the celery, carrots, and onions. Cook for about 5 – 7 minutes, stirring frequently. Add the Mexican oregano and cook for about 2 minutes, then add the garlic, cooking until fragrant.

Add Peppers: Add the chopped poblanos and chopped green chiles to the mixture.

Season: Stir in the peppers to blend, then add salt and pepper to taste. Cook for 3-4 minutes, stirring frequently.

Add Chicken and Spices: Add the red chile powder and cumin, stir, then add the chicken pieces.

Add Broth: Pour in half of the broth and stir to submerge the chicken and distribute the spices. Add more broth until the chicken pieces are well under the liquid.

Simmer: Bring to a boil, then reduce to a simmer after covering the pot. Simmer for about 45 minutes, stirring occasionally.

Hatch Green Chile Oil

Rich and Creamy Chicken Pot Pie Pasta

Easy Jambalaya Recipe

Cook Potatoes: Add the cubed potatoes to a separate saucepan and boil until tender. Drain the water.

Shred Chicken: Take the stew off the heat and remove the chicken pieces to a plate. Allow to cool for 5 – 10 minutes, then shred with two forks, or place in a bowl and shred lightly with the beaters of a mixer. Add back to the stew pot along with the cooked potatoes and gently re-warm to allow the potatoes to absorb some flavor but not enough to fall apart.

Serve: Ladle the stew into bowls. Serve with cilantro, onion, sliced jalapeño, and other desired garnishes. Enjoy with warm flour tortillas or cornbread.

Important Notes When Making This Green Chile and Poblano Chicken Stew:

Chile quality and preparation define the dish – The depth of flavor in this stew relies heavily on the roasting, peeling, and chopping of both poblano and Hatch green chiles. Using fresh, fire-roasted chiles (rather than canned) gives a smoky authenticity that canned versions simply can’t match.

Don’t skip the Mexican oregano – This is not a minor detail; Mexican oregano has a citrusy, more floral profile than Mediterranean oregano and is essential to achieving the stew’s signature flavor. If substituting, consider adding a small pinch of dried marjoram and crushed fennel to mimic its nuance.

Cook aromatics patiently – Allowing the onion, celery, and carrots to soften and slightly caramelize before adding garlic and spices is key to building a rich, well-rounded base. Rushing this step can lead to a flat or underdeveloped broth.

Use broth strategically – Begin with just enough broth to cover the chicken, allowing it to simmer and absorb flavor. Add more gradually as needed. This not only helps control the stew’s consistency, but also ensures maximum flavor concentration.

Simmer, don’t boil – A gentle simmer over time allows the flavors to develop without making the chicken rubbery or the vegetables mushy. A slow cook is especially important for allowing the spices and chiles to meld into the broth.

Shredded chicken timing matters – Cool the chicken slightly before shredding to preserve its moisture. Shredding too early (when piping hot) can cause the meat to dry out or disintegrate into the broth.

Add potatoes last to preserve texture – Boiling the potatoes separately ensures they stay intact and don’t cloud the broth. They’ll absorb flavor without becoming grainy or overly soft, creating a nice contrast with the tender chicken.

Resting improves flavor – Like many stews, this one tastes even better after resting or the next day. If time allows, make it a few hours ahead or store overnight and gently reheat to enjoy the fullest flavor.

How To Enjoy This Green Chile Stew With Chicken After Cooking

Let It Rest and Settle

Once the stew is finished, let it rest uncovered for about 5–10 minutes off heat. This short pause allows the flavors to deepen and meld, and helps the broth slightly thicken as the potatoes absorb the aromatics.

Choose the Right Bowl and Serving Style

Serve in deep, wide bowls that allow room for garnishes and dipping bread or tortillas. A shallow plate may cause the broth to spill or cool too quickly. This stew is hearty, so serving generous ladles is encouraged.

Add Fresh Garnishes for Balance

Contrast the warm, smoky richness of the stew with cool, bright toppings. Some perfect pairings include:

Fresh cilantro – Adds herbal brightness
Diced raw onion – Offers sharp crunch and freshness
Sliced jalapeños – Brings additional heat for spice lovers
Fresh lime wedges – A quick squeeze lifts the flavors instantly
Avocado or crema – Adds cooling creaminess and richness

Pair With Something Soft and Starchy

This stew shines with sides that can soak up its broth and mellow the spice:

Warm flour tortillas – Folded and dipped into the broth or filled with spoonfuls of stew
Buttery cornbread – Adds a touch of sweetness and texture contrast
Steamed white rice – Great for stretching the stew and mellowing the spice level for kids
Crusty bread – Perfect for sopping up the rich chile-infused broth

Enjoy as a Leftover Hero

This stew tastes even better the next day as the flavors deepen overnight. Store it in an airtight container in the fridge, then gently reheat on the stovetop. Add a splash of broth or water if needed to loosen the consistency.

Serve With Love

Whether it’s for a cozy family dinner, a meal prep batch, or a casual gathering, serve this stew warm and let guests garnish their own bowls. It’s hearty, hands-on, and made for sharing.

Nutrition Information:

Per serving for the Green Chile and Poblano Chicken Stew, based on approximately 6 servings:

Frequently Asked Questions:

Can I use canned green chiles instead of fresh roasted ones?

Yes, you can substitute canned green chiles in a pinch, especially if time is limited. However, fresh roasted chiles—particularly Hatch or poblanos—offer a smoky depth and texture that canned versions can’t fully replicate. For best results, use fire-roasted canned chiles.

What can I use instead of chicken breasts?

Boneless, skinless chicken thighs are a great substitute. They’re more forgiving and remain juicy during long simmers. You can also use shredded rotisserie chicken to save time—just reduce the simmer time and focus on letting the flavors meld.

Can I make this recipe in a slow cooker?

Yes! Sauté the vegetables and spices first, then transfer everything (including raw chicken and broth) to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, then shred the chicken and stir in the cooked potatoes at the end.

How spicy is this stew, and can I adjust the heat?

The heat level is moderate, depending on the type of green chiles and whether you include the seeds. To tone it down, use mild chiles and reduce or omit the red chile powder. To spice it up, add chopped jalapeños or a dash of hot sauce when serving.

Can I freeze this stew?

Absolutely. This stew freezes well for up to 2–3 months. Let it cool completely, then store in airtight containers. For best texture, you may want to add the potatoes fresh when reheating, as they can become grainy after freezing.

Do I have to roast the poblano peppers myself?

Roasting poblanos yourself adds a rich, smoky flavor that’s central to the stew’s depth. However, if you’re short on time, you can use store-bought fire-roasted poblanos (available in some grocery freezer sections or jars). Just make sure they’re peeled and chopped before adding.

Should I cook the potatoes directly in the stew or separately?

It’s best to cook the potatoes separately and stir them in at the end. This prevents overcooking and helps the potatoes retain their shape and texture, especially since the stew simmers for a long time.

Can I blend part of the stew for a thicker consistency?

Yes. For a creamier texture, you can blend 1–2 cups of the cooked stew (minus the chicken) and stir it back in. This thickens the broth naturally without needing cream or flour.

How do I keep the chicken from becoming dry?

Simmer the chicken gently—don’t boil it. Once it’s fully cooked, remove it from the heat, let it cool slightly, and then shred it. Overcooking or shredding it while still piping hot can lead to stringy or dry results.

Can I build this stew in stages ahead of time?

Definitely. You can roast the chiles, chop the veggies, and even cook the potatoes a day ahead. Store everything separately in the fridge, then assemble and simmer the stew when ready. This is especially helpful for weeknight cooking or prepping for guests.