Add bacon pieces into large pot. Cook until the pieces are crispy before removing with slotted spoon.
Add chopped poblano pepper to the pot with bacon grease and cook down.
Add flour, whisking occasionally for about 1 minute.
Whisk in beer, cook for about 1 minute or until slightly thickened.
Add heavy cream, chicken stock, Worcestershire sauce, and seasoning, whisk frequently.
Add chicken to pot and reduce heat to low. Cook for 15 minutes or until the peppers are very soft.
Whisk in cheese until it’s melted. Top with bacon and green onions.
