Save It The smell of charred tomatillos takes me straight back to my friend Maria's kitchen on a drizzly Saturday afternoon. She was teaching me how to make proper chili verde, and I kept checking the broiler every thirty seconds, convinced I was burning everything. She laughed and told me to trust the char, that the blackened edges were where the magic happened. When we finally blended that sauce and the bright green color filled the blender, I understood what she meant.
I made this for my family the first winter I lived alone, craving something that felt like home but wanting to prove I could actually cook. My dad took one bite, looked up surprised, and asked if I ordered it from somewhere. That might be the best compliment I have ever received in my kitchen. We sat around the table piling avocado and radishes on top, passing lime wedges, and I felt like I had finally cracked the code on comfort food that actually comforts.
Ingredients
- Boneless, skinless chicken thighs or breasts: Thighs are more forgiving and stay juicy through the long simmer, but breasts work beautifully if that is what you have on hand.
- Tomatillos: These tart little fruits are the backbone of the sauce, and charring them under the broiler brings out a sweet, smoky complexity that defines chili verde.
- Poblano peppers: Mild and earthy, they add body and a gentle heat without overwhelming the brightness of the tomatillos.
- Jalapeño peppers: Seed them if you prefer a milder dish, or leave the seeds in for a lively kick that builds with each bite.
- Onion and garlic: Roasting them whole with their skins on mellows the sharpness and adds a caramelized sweetness to the base.
- Fresh cilantro: A full cup might seem like a lot, but it brings herbal brightness that balances the richness of the chicken and oil.
- Chicken broth: This loosens the sauce and adds savory depth, so use a good quality broth if you can.
- Ground cumin and dried oregano: These warm spices tie everything together and give the sauce that classic Mexican soul.
- Fresh lime juice: A tablespoon at the end wakes up all the flavors and keeps the sauce from tasting flat.
- Vegetable oil: For searing the chicken and building fond on the bottom of the pot, which becomes part of the sauce.
Instructions
- Char the vegetables:
- Arrange tomatillos, poblanos, jalapeños, onion, and unpeeled garlic on a baking sheet under a hot broiler. Let them blister and blacken in spots for 8 to 10 minutes, turning occasionally, then cool slightly before peeling the garlic and removing pepper stems.
- Blend the green sauce:
- Toss the roasted vegetables, peeled garlic, cilantro, chicken broth, cumin, oregano, and lime juice into a blender. Blend until completely smooth and vibrantly green.
- Sear the chicken:
- Season the chicken with salt and pepper, then sear in hot oil in a large pot until golden on both sides, about 3 to 4 minutes per side. Remove and set aside.
- Simmer the sauce:
- Pour the blended green sauce into the same pot over medium heat, scraping up all the tasty browned bits. Bring it to a gentle simmer.
- Braise the chicken:
- Nestle the seared chicken back into the simmering sauce, cover, and let it cook gently for 45 to 50 minutes until tender. The chicken should yield easily to a fork.
- Shred and finish:
- Remove the chicken, shred it with two forks, then stir it back into the sauce. Simmer uncovered for 5 more minutes to let the flavors marry and the sauce thicken just a bit.
Save It One evening I served this over warm tortillas with a mountain of toppings spread across the table, and my neighbor who stopped by for a quick hello ended up staying for dinner. We talked for hours, and she kept going back for more, saying she could not stop eating it. That is when I realized this dish has a way of turning a regular weeknight into something you remember, not because it is fancy, but because it makes people want to linger.
Storing and Reheating
This chili verde keeps beautifully in the fridge for up to four days, and honestly, the flavors deepen and meld overnight in a way that makes leftovers even better than the first serving. I like to store it in a big glass container so I can see that gorgeous green color every time I open the fridge. Reheat gently on the stovetop with a splash of broth or water if it has thickened too much, stirring occasionally so nothing sticks to the bottom.
Serving Suggestions
I have served this dozens of ways, and it never disappoints. Spoon it over fluffy white rice or into warm corn tortillas for tacos, or ladle it over pinto beans for a hearty, soul warming bowl. The garnishes are not optional in my book, diced avocado adds creaminess, radishes bring crunch, and lime wedges give everyone control over that final bright pop of acid. Sometimes I set out a little bowl of crumbled queso fresco or a dollop of sour cream, and people build their bowls exactly how they like them.
Make It Your Own
Once you get the hang of this base recipe, it is easy to tweak it to your taste. If you love deeper, nuttier flavors, toss a handful of raw pumpkin seeds into the blender with the sauce. For a richer version, stir in a spoonful of sour cream or Mexican crema at the end. I have even added a drained can of white beans during the final simmer when I wanted to stretch it further for a crowd.
- Try using bone in chicken thighs for even more flavor, just simmer a bit longer and remove the bones before shredding.
- Add a pinch of smoked paprika to the sauce if you want an extra layer of smokiness without more heat.
- Freeze individual portions in zip top bags for an easy weeknight dinner that tastes homemade months later.
Save It This chili verde has become my go to whenever I want to feed people something that feels special without spending all day in the kitchen. I hope it finds a spot in your regular rotation, and that the smell of charred tomatillos becomes a comforting signal that something good is about to happen.
Common Questions About Recipes
- → Can I use chicken breasts instead of thighs?
Yes, boneless, skinless chicken breasts work well. They may cook slightly faster, so check for doneness around 40 minutes. Thighs tend to stay more moist during the longer simmer, but both are delicious in this dish.
- → How can I adjust the heat level?
Control spiciness by varying the number of jalapeños used or leaving the seeds in for more heat. For milder flavor, remove all seeds and white pith from the peppers. You can also reduce the quantity of jalapeños entirely for a gentler version.
- → What's the best way to serve this?
Serve hot in bowls garnished with fresh cilantro, diced avocado, sliced radishes, and lime wedges. Pair with warm flour or corn tortillas, steamed rice, or a bed of beans. The lime brightens every bite.
- → Can this be made ahead or frozen?
Yes, this dish tastes even better the next day as flavors meld. Cool completely before refrigerating for up to 3 days. It also freezes well for up to 2 months. Thaw overnight in the refrigerator and gently reheat on the stovetop, stirring occasionally.
- → What if I can't find tomatillos?
Fresh tomatillos are ideal, but if unavailable, canned tomatillos work as a substitute. Use about 1.5 lbs (700 g) of canned tomatillos, drained well. The flavor will be slightly different but still delicious and authentic to the dish.
- → Can I add other ingredients to customize this?
Absolutely. Try adding roasted pumpkin seeds (pepitas) for richness, or stir in black beans or corn in the final minutes. Some cooks add a splash of crema or sour cream at the end for extra creaminess.