Ingredients:
- chopped cilantro , for serving, optional
- grated pepper jack cheese , for serving, optional
Directions:
- Heat the oil over medium-high heat in a large heavy-bottomed pot. Sprinkle the chicken with salt and pepper. Brown the chicken on both sides, for a total of 6 minutes. Transfer to a plate.
- Saute the garlic, poblano peppers and onions. Add the ancho chile powder, cumin and some salt and pepper to the pot, and saute until tender, about 4 minutes. Return the chicken to the pot and stir in the chicken stock, green chiles and potatoes. Bring to a boil, then reduce to a simmer, and cook over medium heat, stirring occasionally, until the potatoes are tender and the chicken is cooked through, 25 minutes.
- Serve in bowls topped with cilantro and cheese if using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 975.66 Kcal (4085 kJ) | ||
| Calories from fat | 758.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 84.29g | 130% | |
|---|---|---|---|
| Cholesterol | 185.57mg | 62% | |
| Sodium | 637.23mg | 27% | |
| Potassium | 768.19mg | 16% | |
| Total Carbs | 28.28g | 9% | |
| Sugars | 8.43g | 34% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 27.79g | 56% | |
| Vitamin C | 7.1mg | 12% | |
| Iron | 0.8mg | 5% | |
| Calcium | 44.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 177.15 Kcal (742 kJ) | ||
| Calories from fat | 137.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.3g | 130% | |
|---|---|---|---|
| Cholesterol | 33.69mg | 62% | |
| Sodium | 115.7mg | 27% | |
| Potassium | 139.48mg | 16% | |
| Total Carbs | 5.14g | 9% | |
| Sugars | 1.53g | 34% | |
| Dietary Fiber | 0.31g | 7% | |
| Protein | 5.05g | 56% | |
| Vitamin C | 1.3mg | 12% | |
| Iron | 0.2mg | 5% | |
| Calcium | 8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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