Chicken Chili Verde (Printable Version)

Tender chicken simmered in a vibrant, tangy green sauce made from charred peppers, tomatillos, and garlic.

# 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 - 1.5 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

→ For Cooking

14 - 2 tbsp vegetable oil

→ Garnishes

15 - Fresh cilantro, chopped
16 - Avocado, diced
17 - Radishes, sliced
18 - Lime wedges

# How to Make:

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. 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 Tips:

01 -
  • The sauce comes together faster than you'd expect, but tastes like it's been simmering all day.
  • Charring the vegetables gives you restaurant-quality depth without any complicated techniques.
  • It's one of those dishes that tastes even better as leftovers, so you're practically gifting yourself tomorrow's dinner.
02 -
  • Don't blend that charred green sauce until it's cool enough to handle; hot liquid in a blender can be unpredictable and genuinely dangerous.
  • The magic is in the char—those dark, blistered bits on the vegetables are where all the depth comes from, so don't be timid with the broiler.
  • If your sauce breaks or separates while simmering, a splash of chicken broth and gentle stirring will bring it back together.
03 -
  • Add a handful of roasted pumpkin seeds (pepitas) to the blender before pureeing for an unexpected richness that no one will be able to identify but everyone will taste.
  • Make a double batch and freeze half in freezer bags; it thaws beautifully and becomes a weeknight dinner that tastes like you spent hours on it.
Go Back