Green Chile Stew With Chicken
Green Chile and Poblano Chicken Stew is a hearty and flavorful dish that captures the essence of Southwestern cuisine.
This stew is made with tender chicken pieces simmered in a rich broth infused with aromatic spices like cumin and Mexican oregano.
The combination of roasted poblano peppers and Hatch green chiles brings a delightful depth of flavor and just the right amount of heat, creating a robust and comforting meal.
Why You’ll Love This Recipe:
Green Chile and Poblano Chicken Stew is a flavorful and comforting dish that offers a delightful blend of spices and textures, making it a favorite for many. Here’s why this recipe is sure to be loved:
Rich and Robust Flavors: The stew features a medley of bold flavors from the roasted poblano peppers and Hatch green chiles, which provide a complex and slightly smoky taste. The addition of Mexican oregano and cumin further enhances the aromatic profile, delivering a warm and savory experience in every bite.
Tender and Juicy Chicken: The chicken breasts are cooked until tender and juicy, absorbing the rich flavors of the broth and spices. Shredding the chicken allows it to mix seamlessly with the other ingredients, ensuring a satisfying and cohesive dish.
Hearty and Nutritious: With the inclusion of vegetables like celery, carrots, and potatoes, this stew is not only filling but also packed with essential nutrients. The combination of protein, fiber, and vitamins makes it a wholesome meal that satisfies both hunger and nutritional needs.
Warm and Comforting: Perfect for colder days or when you’re craving something cozy, this stew provides the warmth and comfort of a homemade meal. Its hearty nature makes it ideal for family dinners or gatherings, offering a sense of togetherness and satisfaction.
Versatile Serving Options: Green Chile and Poblano Chicken Stew pairs beautifully with a variety of accompaniments such as warm flour tortillas, crusty bread, or cornbread. This versatility allows you to customize the meal to your liking and enjoy it in different ways.
Key Ingredients:
Boneless Chicken Breasts: These provide a lean source of protein, becoming tender and flavorful as they simmer in the rich, spiced broth. Shredding the chicken allows it to integrate seamlessly with the stew’s other components.
Poblano Peppers: Roasted to perfection, these peppers add a mild, smoky flavor to the stew. Their unique taste enhances the overall depth and complexity of the dish.
Hatch Green Chiles: Known for their distinctive, slightly spicy flavor, Hatch green chiles are a key element that contributes to the stew’s signature Southwestern flair. They bring a touch of heat and a rich, savory flavor.
Mexican Oregano: This herb offers a robust and slightly citrusy flavor, distinct from regular oregano, and complements the other spices, adding depth and warmth to the stew.
Ground Cumin: Cumin imparts an earthy, aromatic note that enhances the stew’s savory profile and pairs well with the chiles and other spices.
Russet Potatoes: These potatoes add heartiness and texture, absorbing the flavorful broth while providing a satisfying, creamy bite.
Celery and Carrots: These vegetables contribute sweetness and a subtle crunch, balancing the heat of the chiles and enriching the stew with nutrients and texture.
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.
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.
Notes:
Roasting Poblanos: Roasting the poblano peppers under the broiler until charred is essential for developing their smoky flavor. Ensure they’re evenly charred before peeling and chopping to maximize their taste in the stew.
Poblano and Chile Heat Levels: The heat of poblano peppers and Hatch green chiles can vary, so adjust the quantity to suit your spice preference. If you prefer less heat, you can use fewer chiles or remove the seeds before adding them to the stew.
Broth Options: While chicken broth is recommended for its rich flavor, you can substitute it with vegetable broth if you prefer a lighter taste or have dietary restrictions. Mixing in some vegetable broth can also add a different dimension to the flavor.
Cooking the Chicken: For the most tender results, simmer the chicken gently in the broth. Avoid boiling the stew rapidly, as this can make the chicken tough. The slow simmer allows the flavors to meld and the chicken to become tender.
Shredding the Chicken: Once the chicken is cooked, let it cool for a few minutes before shredding with forks or using a mixer for ease. This step ensures the chicken is well integrated with the other ingredients and enhances the stew’s texture.
Adjusting Consistency: If the stew is too thick for your liking, you can add extra broth to reach your desired consistency. Conversely, if it’s too thin, allow it to simmer uncovered for a bit longer to reduce the liquid.
Serving Suggestions: Serve the stew with warm flour tortillas or cornbread to soak up the flavorful broth. Garnishes like fresh cilantro, sliced jalapeños, or a squeeze of lime can add a fresh and zesty finish.
Nutrition Information:
YIELDS: 8 | SERVING SIZE: 1
Calories: 250 | Protein: 25 grams | Carbohydrates: 20 grams | Fat: 8 grams | Fiber: 3 grams | Sodium: 600 milligrams
Frequently Asked Questions:
Can I use a different type of chicken for this stew?
Yes, you can substitute boneless chicken breasts with boneless chicken thighs if you prefer a richer flavor and more tender texture.
Thighs tend to be juicier and can add an extra depth of flavor to the stew. Just adjust the cooking time as needed to ensure the chicken is cooked through.
What if I can’t find Hatch green chiles?
If Hatch green chiles are unavailable, you can use canned green chiles or substitute with Anaheim peppers, which offer a similar flavor profile.
Roasting and peeling fresh Anaheim peppers can provide a comparable taste and heat level.
How can I make this stew spicier?
To increase the heat, you can add more New Mexico red chile powder or include a few diced jalapeños or serrano peppers when sautéing the vegetables.
Adjust the amount based on your spice tolerance, and remember that the heat can intensify as the stew simmers.
Can I make this stew in a slow cooker?
Yes, you can adapt this recipe for a slow cooker.
After roasting and chopping the peppers, sauté the vegetables and spices on the stovetop, then transfer them to the slow cooker along with the chicken, broth, and potatoes.
Cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and the flavors have melded.
How do I store and reheat leftovers?
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm it on the stovetop over medium heat, stirring occasionally, until heated through.
You may need to add a bit of extra broth or water to achieve the desired consistency, as the stew may thicken when chilled.
How do I properly roast poblano peppers?
To roast poblano peppers, place them under a broiler or directly over a gas flame until the skin is charred and blistered on all sides.
Once roasted, transfer the peppers to a bowl and cover with plastic wrap or place them in a sealed plastic bag for about 10 minutes.
This steaming process makes it easier to peel off the skin.
Once cooled, peel the skins, remove the seeds, and chop the peppers.
Can I use pre-cooked chicken for this recipe?
Yes, you can use pre-cooked chicken, such as rotisserie chicken, to save time.
Simply shred or cube the cooked chicken and add it to the stew during the last 15 minutes of simmering to allow it to absorb the flavors.
Since the chicken is already cooked, reduce the overall cooking time.
What if my stew is too thin or too thick?
If your stew is too thin, let it simmer uncovered to reduce the liquid until you reach the desired consistency.
If it’s too thick, gradually add more broth or water to thin it out.
Adjust the seasoning as needed after altering the consistency.
Can I add other vegetables to the stew?
Absolutely! This stew is versatile and can accommodate additional vegetables like bell peppers, zucchini, or corn.
Add them when sautéing the celery, carrots, and onions, or during the simmering stage, depending on the cooking time required for each vegetable.
Is it necessary to peel the potatoes for this stew?
Peeling the potatoes is a matter of personal preference.
Leaving the skins on can add texture and additional nutrients to the stew, but if you prefer a smoother texture, you can peel them before cubing.
Both methods work well in this recipe.