Save to Pinterest The smell of blistered poblano peppers still takes me back to my friend Maria's tiny kitchen in San Antonio, where she taught me that the secret to great chili verde isn't just the ingredients—it's the patience to char everything properly until the kitchen fills with that smoky, tangy aroma that makes your eyes water in the best way.
Last winter, during that terrible week when everyone in my house seemed to be coming down with something, I made a triple batch of this chili. My usually picky seven-year-old asked for seconds, and even my husband—who claims to hate anything with 'too much green'—went back for a third bowl while pretending he was just checking the seasoning.
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Ingredients
- Chicken: Thighs stay juicier during long simmering, but breasts work fine if that's what you have—just don't overcook them or they'll turn stringy
- Tomatillos: Look for ones that fill out their husks and feel firm, slightly sticky when you peel off the papery outer layer
- Poblano peppers: These bring a mild heat and incredible depth once charred
- Jalapeño peppers: Seed them for a gentle warmth or leave seeds in if you like some fire
- Onion and garlic: Charred with their skins on, they become sweet and mellow
- Fresh cilantro: The brightness here is non-negotiable—dried herbs won't give you that punchy green flavor
- Chicken broth: Homemade is best, but use whatever good-quality broth you have on hand
- Ground cumin and dried oregano: These warm spices round out the sharp tang of the tomatillos
- Fresh lime juice: This final squeeze wakes up the whole dish and balances the richness
- Vegetable oil: You need a neutral oil with a high smoke point for searing
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Instructions
- Char the vegetables:
- Set your oven to broil and arrange the tomatillos, poblanos, jalapeños, onion quarters, and unpeeled garlic on a baking sheet. Let them blister and blacken under the heat, turning them occasionally, until everything's softened and deeply charred—about 10 minutes. Let them cool enough to handle, then peel the garlic and seed the peppers if you prefer less heat.
- Blend the verde sauce:
- Toss all those charred vegetables into your blender with the cilantro, chicken broth, cumin, oregano, and lime juice. Puree until completely smooth—this might take a minute and you may need to stop and scrape down the sides once or twice. The sauce should be vibrant green and smell incredible.
- Sear the chicken:
- Pat your chicken dry and season it all over with salt and pepper. Heat oil in a heavy pot or Dutch oven over medium-high heat, then add the chicken pieces. Let them develop a golden-brown crust on both sides—about 4 minutes per side—then remove and set aside on a plate.
- Simmer the sauce:
- Pour that beautiful green sauce into the same pot, using a wooden spoon to scrape up any browned bits left from the chicken. Let it come to a gentle simmer, stirring occasionally as it thickens slightly.
- Cook the chicken:
- Nestle the seared chicken back into the verde sauce, cover the pot, and reduce heat to maintain a gentle simmer. Let it cook for about 50 minutes, until the chicken is tender enough to shred easily with a fork.
- Shred and finish:
- Remove the chicken to a cutting board and shred it with two forks. Return it to the pot and stir it back into the sauce, letting everything simmer together for another 5 minutes to thicken slightly. Taste and add more salt or lime juice if it needs a little something.
Save to Pinterest My sister now texts me every time she makes this, reporting back on which family member hovered around the pot asking when it would be ready. It's become our go-to comfort food, especially on rainy Sundays when we need something that feels like a warm hug.
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Making It Ahead
This chili verde freezes beautifully, which is why I always make a double batch. Portion it into containers, cool completely, then freeze for up to three months. The texture holds up perfectly after thawing in the fridge overnight.
Serving Ideas
Serve this over fluffy white rice, or spoon it into warm corn tortillas for tacos. I also love it with a simple green salad dressed with lime vinaigrette to cut through the richness.
Customizing Your Bowl
The right toppings can transform this from great to unforgettable. Think about what adds texture, freshness, or just a pop of color to your bowl.
- Crumbled cotija cheese adds a salty kick that plays nicely with the verde sauce
- Warm corn tortillas, slightly charred over an open flame, make the perfect vehicle for scooping
- A dollop of sour cream or Greek yogurt tempers the heat if you went heavy on the jalapeños
Save to Pinterest However you serve it, this is the kind of meal that makes people linger at the table longer than they planned. That's the best kind of cooking.
Recipe FAQs
- → What makes the green sauce in chicken chili verde special?
The signature green sauce gets its vibrant flavor from charred tomatillos, poblano and jalapeño peppers, onions, and garlic that are broiled until blackened and blistered. This charring process adds a smoky depth that balances the natural tanginess of tomatillos, while fresh cilantro, cumin, and lime juice brighten the sauce.
- → Can I make chicken chili verde milder or spicier?
Absolutely. For less heat, remove all seeds from the jalapeños or reduce their number. To increase spice, leave some seeds in the jalapeños or add an additional pepper. The sauce's heat level is easily adjustable to your preference.
- → What cuts of chicken work best for chili verde?
Boneless, skinless chicken thighs are ideal because they stay moist and tender during long simmering. Chicken breasts work too but may dry out slightly. You can also use bone-in thighs, though you'll need to remove bones before shredding.
- → How long does chicken chili verde keep in the refrigerator?
Stored in an airtight container, chicken chili verde keeps well for 3-4 days. The flavors often improve overnight as the sauce penetrates the shredded chicken. Reheat gently on the stovetop, adding a splash of broth if the sauce thickens.
- → What are the best sides to serve with chicken chili verde?
Warm corn or flour tortillas are traditional for making tacos. It also pairs beautifully with Mexican rice, refried beans, or over a bed of cilantro-lime rice. For a lighter option, serve with roasted vegetables or a simple green salad.
- → Can I freeze chicken chili verde?
Yes, it freezes exceptionally well. Cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a little broth if needed to restore consistency.
