Chicken Green Chili Stew

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2 tablespoons olive oil

1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch chunks

Kosher salt and freshly ground black pepper

4 cloves garlic, minced 

2 poblano peppers, seeded and diced

1 large onion, diced

1 tablespoon ancho chile powder

1 teaspoon ground cumin

4 cups chicken stock

One 7-ounce can fire-roasted green chiles, drained and rinsed

1 large russet potato, peeled and cubed small

Chopped cilantro, for serving, optional

Grated pepper jack cheese, for serving, optional