Chicken Chili Verde (Printer Version)

Tender chicken in a vibrant green sauce of charred peppers, tomatillos, and garlic creates this bright Mexican classic.

# What 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

# How to Prepare:

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 - Transfer to serving bowls and garnish with fresh cilantro, avocado, radishes, and lime wedges. Serve hot with warm tortillas, rice, or over beans.

# Expert Suggestions:

01 -
  • It comes together faster than you'd think, yet tastes like you've been simmering it all day.
  • The charred peppers give you that restaurant-quality depth without any fancy techniques or hard-to-find ingredients.
  • One pot, minimal cleanup, and enough leftovers that you'll be excited to eat lunch the next day.
02 -
  • Don't skip the charring step—that blackened, blistered surface is the difference between good and extraordinary, creating flavors you cannot get any other way.
  • If your sauce seems too thin after simmering, let it bubble away uncovered for a few extra minutes; it will concentrate and thicken beautifully without any flour or cornstarch needed.
03 -
  • Use chicken thighs instead of breasts; they stay impossibly tender after an hour of simmering while breasts can sometimes turn dry.
  • Make the sauce first and taste it before adding the chicken—this way you can adjust the seasoning without worrying about the chicken absorbing everything.
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