Chicken Chili Verde (Printable Version)

Tender chicken simmered in vibrant charred tomatillo and pepper green sauce, creating a bright tangy Mexican classic.

# What You Need:

→ Chicken

01 - 2 lbs boneless, skinless chicken thighs or breasts
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper

→ Green Sauce

04 - 1 1/2 lbs tomatillos, husked and rinsed
05 - 2 poblano peppers
06 - 2 jalapeño peppers, seeded for less heat
07 - 1 large onion, peeled and quartered
08 - 6 garlic cloves, unpeeled
09 - 1 bunch fresh cilantro, about 1 cup loosely packed
10 - 1/2 cup chicken broth
11 - 1 tsp ground cumin
12 - 1 tsp dried oregano
13 - 1 tbsp fresh lime juice

→ For Cooking

14 - 2 tbsp vegetable oil

→ Garnishes (optional)

15 - Chopped fresh cilantro
16 - Diced avocado
17 - Sliced radishes
18 - Lime wedges

# How To Make It:

01 - Preheat broiler to high. Arrange tomatillos, poblano peppers, jalapeños, onion, and unpeeled garlic cloves on a baking sheet. Broil for 8–10 minutes, turning as needed, until vegetables are charred and softened. Let cool slightly, then peel garlic and remove stems and seeds from peppers as desired.
02 - Transfer broiled vegetables, peeled garlic, cilantro, chicken broth, cumin, oregano, and lime juice to a blender. Blend until smooth to create the vibrant green sauce base.
03 - Season chicken generously with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high heat. Add chicken pieces and sear until lightly browned, about 3–4 minutes per side. Remove chicken and set aside on a plate.
04 - Reduce heat to medium. Pour the blended green sauce into the pot, scraping up any browned bits from the bottom. Bring the sauce to a gentle simmer.
05 - Return chicken to the pot, nestling pieces into the sauce. Cover and maintain a gentle simmer for 45–50 minutes, until chicken is tender and completely cooked through.
06 - Remove chicken from pot and shred using two forks. Return shredded chicken to the sauce and stir to combine. Simmer uncovered for 5 minutes to allow sauce to thicken slightly.
07 - Ladle hot chili into bowls and garnish with fresh cilantro, diced avocado, sliced radishes, and lime wedges. Serve with warm tortillas, rice, or over beans.

# Expert Tips:

01 -
  • The verde sauce strikes that perfect balance between tangy brightness and deep smoky comfort
  • It comes together in one pot but tastes like you spent all day tending to it
  • Leftovers somehow taste even better after the flavors really settle in
02 -
  • The sauce will splatter when you puree hot vegetables—always remove the center cap from your blender lid and cover with a kitchen towel
  • Don't rush the charring step under the broiler—those blackened spots are where all the deep, smoky flavor lives
  • If the sauce tastes too acidic before adding the chicken, don't worry—the long simmer mellows everything
03 -
  • Add a handful of raw pumpkin seeds to the blender for a subtle nutty richness and creamy texture
  • If the sauce seems too thick after blending, add more broth a quarter cup at a time until it coats a spoon
  • For a smokier version, throw the vegetables on the grill instead of using the broiler
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