Chicken Chili Verde (Printable Version)

Tender chicken in a vibrant, tangy green sauce with charred peppers, tomatillos, and fresh cilantro. A Mexican comfort classic.

# The Ingredients You'll 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 - 1.5 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

# Step-by-Step Instructions:

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.
02 - Transfer broiled vegetables, peeled garlic, cilantro, chicken broth, cumin, oregano, and lime juice to a blender. Process 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, approximately 3-4 minutes per side. Remove chicken and set aside.
04 - Reduce heat to medium. Pour blended green sauce into the pot, scraping up any browned bits from the bottom. Bring to a simmer.
05 - Return chicken to the pot, nestling it into the sauce. Cover and simmer gently for 45-50 minutes, until chicken is tender and cooked through.
06 - Remove chicken and shred using two forks. Return shredded chicken to the sauce and stir to combine. Simmer uncovered for an additional 5 minutes to thicken if desired.
07 - Transfer to serving bowls and top with fresh cilantro, avocado, radishes, and lime wedges.

# Additional Tips::

01 -
  • The roasted peppers and tomatillos create a smoky, tangy depth you simply cannot get from a jar.
  • Chicken thighs stay incredibly tender even after simmering, soaking up all that vibrant green sauce.
  • It tastes even better the next day, making it perfect for meal prep or feeding a crowd without stress.
  • The whole dish comes together in one pot after the initial roasting, so cleanup is mercifully simple.
02 -
  • Do not skip the charring step, even if you are in a hurry, because that smokiness is what separates good chili verde from unforgettable chili verde.
  • If your sauce tastes a little flat after blending, it probably needs more salt or another squeeze of lime to bring everything into focus.
  • Let the chicken simmer gently, not at a rolling boil, or it will turn tough instead of fall apart tender.
03 -
  • Roast the garlic with the skins on so they steam inside and become sweet and soft, then they slip right out when you squeeze them.
  • If your broiler runs hot, move the rack down one notch to avoid burning the vegetables before they soften all the way through.
  • Taste the sauce before you add the chicken, and adjust the salt, lime, or cumin right then so you are not trying to fix it later.
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