Chicken Chili Verde (Print)

Tender chicken in a tangy green sauce made from charred peppers, tomatillos, and garlic, creating a bright Mexican classic.

# Components:

→ 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 - 1.5 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 cup fresh cilantro, loosely packed
10 - 1/2 cup chicken broth
11 - 1 tsp ground cumin
12 - 1 tsp dried oregano
13 - 1 tbsp fresh lime juice

→ Cooking

14 - 2 tbsp vegetable oil

→ Garnishes

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

# Directions:

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.
03 - Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high heat. Add chicken and sear until lightly browned, about 3–4 minutes per side. Remove chicken and set aside.
04 - Reduce heat to medium. Add the blended green sauce to the pot, scraping up any browned bits. Bring to a simmer.
05 - Return chicken to the pot, nestling it into the sauce. Cover and simmer gently for 45–50 minutes, until the chicken is tender and cooked through.
06 - Remove chicken and shred with two forks. Return shredded chicken to the sauce and stir to combine. Simmer uncovered for another 5 minutes to thicken if desired.
07 - Serve hot, garnished with fresh cilantro, avocado, radishes, and lime wedges.

# Expert Advice:

01 -
  • The sauce is bright and tangy without being heavy, so it feels like summer in a bowl even on the coldest days.
  • Everything comes together in about an hour and a half, and most of that is hands-off simmering time.
  • Charring the vegetables transforms them into something complex and smoky that no raw ingredient could replicate.
02 -
  • Don't skip the charring step—it's not just for show, it's what builds the depth that makes people ask for seconds.
  • If your sauce seems too thin after cooking, letting it simmer uncovered for a few extra minutes does wonders without changing the flavor.
03 -
  • Use chicken thighs instead of breasts—they forgive longer cooking times and stay juicier, making the whole experience more forgiving if you're timing dinner around other things.
  • Taste the blended sauce before adding the chicken and season it aggressively with salt and lime—the sauce is the star, and it needs to taste fully developed on its own.
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