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Thursday 08 October 2026 13:46:08 GMT

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Green Chile and Poblano Chicken Stew RECIPE-COOKING WITH BRIGHT EYES 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 the Poblano Peppers Place poblano halves under the broiler until the skin is blistered and blackened. Let cool, then peel off skins, remove seeds, and roughly chop. Sauté the Vegetables Heat oil in a Dutch oven over medium heat. Add diced celery, carrots, and onions. Sauté for 5–7 minutes until slightly softened. Add Mexican oregano and cook for 2 more minutes. Stir in chopped garlic and cook until fragrant. Add the Chiles Mix in the chopped roasted poblanos and Hatch green chiles. Cook for 3–4 minutes, stirring to combine. Season with salt and pepper to taste. Add Chicken and Spices Stir in red chile powder and ground cumin. Add chicken pieces and stir to coat with the vegetables and spices. Add the Broth and Simmer Pour in enough chicken broth to cover the chicken fully. Bring to a boil, then cover and reduce to a simmer. Simmer for about 45 minutes, stirring occasionally. Cook the Potatoes Separately In a separate saucepan, boil the cubed potatoes until tender. Drain and set aside. Shred Chicken and Finish the Stew Remove cooked chicken from the pot and let cool slightly. Shred using two forks or a hand mixer. Return shredded chicken to the stew along with the cooked potatoes. Simmer for a few minutes to warm through without overcooking the potatoes. Serve Ladle into bowls and garnish with fresh cilantro, chopped onion, or sliced jalapeños. Serve with warm flour tortillas or cornbread on the side.

Green Chile and Poblano Chicken Stew RECIPE-COOKING WITH BRIGHT EYES 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 the Poblano Peppers Place poblano halves under the broiler until the skin is blistered and blackened. Let cool, then peel off skins, remove seeds, and roughly chop. Sauté the Vegetables Heat oil in a Dutch oven over medium heat. Add diced celery, carrots, and onions. Sauté for 5–7 minutes until slightly softened. Add Mexican oregano and cook for 2 more minutes. Stir in chopped garlic and cook until fragrant. Add the Chiles Mix in the chopped roasted poblanos and Hatch green chiles. Cook for 3–4 minutes, stirring to combine. Season with salt and pepper to taste. Add Chicken and Spices Stir in red chile powder and ground cumin. Add chicken pieces and stir to coat with the vegetables and spices. Add the Broth and Simmer Pour in enough chicken broth to cover the chicken fully. Bring to a boil, then cover and reduce to a simmer. Simmer for about 45 minutes, stirring occasionally. Cook the Potatoes Separately In a separate saucepan, boil the cubed potatoes until tender. Drain and set aside. Shred Chicken and Finish the Stew Remove cooked chicken from the pot and let cool slightly. Shred using two forks or a hand mixer. Return shredded chicken to the stew along with the cooked potatoes. Simmer for a few minutes to warm through without overcooking the potatoes. Serve Ladle into bowls and garnish with fresh cilantro, chopped onion, or sliced jalapeños. Serve with warm flour tortillas or cornbread on the side.

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