38 pablano chicken recipes

Crispy fried tortilla strips layered with shredded chicken, mozzarella, and a smoky roasted poblano green sauce with cream. Authentic New Mexico-style chicken chilaquiles baked golden.

Green chili stew with lamb shoulder, poblano peppers, crushed juniper berries, and shredded lemon zest. A New Mexico-style chile verde with tender braised lamb in a thickened chicken broth.

Prefer chicken instead? Well, let's do Chicken Habanero

Beer-battered chicken breasts with a molten cheese pocket under the skin, set on a silky roasted tomato and poblano cream sauce. Pub classic meets Southwest kitchen.

Green chili with pork slow-simmers tender pork shoulder with roasted poblanos, jalapenos, garlic, and Mexican oregano. A grated potato thickens it naturally into a hearty, spicy Southwestern stew for bowls or burritos.

Poblano lamb stew: cubed lamb shoulder simmered with crushed juniper berries and chicken broth, then finished with roasted poblano strips and a bright shower of lemon zest.

White chicken chili with white beans, green chiles, poblano pepper, cumin, and oregano. A lighter, brothy chili loaded with garnish options.

Copycat Pappasito's creamy poblano soup with sauteed peppers, carrots, and onion in a butter-cream roux, finished with melted Monterey Jack cheese. Rich, spicy, and restaurant-quality.

Chiles en nogada: poblano peppers stuffed with sweet-savory picadillo, lightly fried, then draped in creamy walnut sauce and crowned with pomegranate seeds. A celebrated Mexican classic.

Chicken roulades stuffed with roasted poblano peppers, shrimp, cilantro, and Monterey Jack, sliced into rounds and drizzled with a buttery cream shrimp sauce.

Roasted Poblano, White Bean, Turkey, and Steak Stew recipe

Chicken enchiladas smothered in a homemade green mole made from roasted poblanos, almonds, cilantro, and cream. Stuffed with rice, two cheeses, and sour cream for a Mexican dinner worth the effort.

Southwest corn chowder blends fresh sweet corn with poblanos, serranos, and cream into a smooth base, then folds in crisp blanched potato, jicama, and bell peppers for texture.

Green chili with three meats, roasted poblano peppers, fresh cilantro, and beer. Slow-simmered for two hours and finished with beurre manie for serious richness and body.

Seared double-cut pork chops glazed with tamarind and molasses, served over roasted sweet potatoes with a rich mole cream of pepitas, pistachios, pine nuts, and roasted poblano.

Variety of vegetables, they look colourful and taste very well. A very healthy enchiladas.