Save The first time I made chicken chili verde was on a rainy Tuesday when I needed something that felt like a warm hug but wasn't another tomato-based stew. I had a bag of tomatillos rolling around in my crisper drawer, and honestly, I wasn't even sure what I was doing. The smell of charring peppers under the broiler filled the whole apartment, and my roommate poked her head in, asking what on earth I was making. When we finally sat down with steaming bowls, the bright tangy sauce clinging to tender shreds of chicken, she looked at me and said, "This needs to happen weekly." That was five years ago, and now it's the recipe I turn to whenever I want something that feels special but doesn't require a grocery run.
Last winter, my sister came over nursing a terrible cold and insisted she couldn't taste anything anyway so don't bother cooking. I made the chili verde anyway, mostly because I wanted leftovers. Two spoonfuls in, her eyes actually watered, and she whispered that she could feel the heat clearing her sinuses. She took home three containers and still talks about that dinner whenever she sees tomatillos at the market.
Ingredients
- 2 lbs boneless skinless chicken thighs or breasts: Thighs stay more tender during long simmering but breasts work perfectly fine too
- 1 tsp kosher salt and 1/2 tsp black pepper: Generous seasoning here is crucial since it builds the flavor foundation for everything else
- 1 1/2 lbs tomatillos husked and rinsed: Look for ones that fill their husks completely and avoid any that are turning yellow which means they're overripe
- 2 poblano peppers and 2 jalapeño peppers: Poblanos add mild heat while jalapeños bring the kick so seed them if you're sensitive
- 1 large onion quartered: Sweet onions work beautifully here but yellow onions are totally fine
- 6 garlic cloves unpeeled: Keeping the skins on while roasting prevents them from burning and makes them easier to squeeze out later
- 1 bunch fresh cilantro: Don't be shy with the cilantro it adds that essential bright herbal note that cuts through the rich sauce
- 1/2 cup chicken broth: Homemade is ideal but store-bought works just fine and helps thin the sauce to the right consistency
- 1 tsp ground cumin and 1 tsp dried oregano: These classic Mexican spices add warmth and earthiness that ties everything together
- 1 tbsp fresh lime juice: Added at the end this brightens the whole dish and balances the roasted flavors
- 2 tbsp vegetable oil: For searing the chicken and creating those flavorful browned bits at the bottom of the pot
Instructions
- Char the vegetables:
- Preheat your broiler to high and arrange the tomatillos, poblanos, jalapeños, onion quarters, and unpeeled garlic on a large baking sheet. Broil for 8 to 10 minutes, turning everything occasionally until the vegetables are deeply charred and softened. Let them cool slightly, then squeeze the garlic out of their skins and remove the stems and seeds from the peppers if you prefer a milder sauce.
- Blend the sauce:
- Transfer all the broiled vegetables, cilantro, chicken broth, cumin, oregano, and lime juice into a blender. Blend until completely smooth, which might take a minute or so. The sauce should be vibrant green and slightly thick.
- Sear the chicken:
- Season the chicken generously with salt and pepper. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken and sear for 3 to 4 minutes per side until golden brown, then remove and set aside on a plate.
- Simmer everything together:
- Pour the green sauce into the same pot, reduce heat to medium, and use a wooden spoon to scrape up any browned bits from the bottom. Let the sauce come to a gentle simmer, then return the chicken to the pot, nestling it into the sauce. Cover and cook for 45 to 50 minutes until the chicken is fall-apart tender.
- Shred and finish:
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the sauce and stir to combine. Let it simmer uncovered for about 5 more minutes to thicken slightly, then serve hot with your favorite garnishes.
Save This became my go-to contribution for potlucks after I watched my friend's dad take his first bite at a Super Bowl party, close his eyes, and immediately ask for the recipe. He's a retired chef who doesn't ask for recipes. Now whenever I show up with that familiar green bubbling pot, people start finding bowls before I've even set it down.
Make It Your Own
I've learned that adding a handful of roasted pumpkin seeds right before blending gives the sauce incredible body and a subtle nutty richness. Sometimes I throw in a dried ancho chile during the broiling step if I want deeper smokiness. My neighbor adds white beans to turn it into a heartier stew, and honestly, it's fantastic that way too.
Serving Suggestions
Warm corn tortillas are non-negotiable in my house, but this also works beautifully over fluffy white rice or nestled in a baked sweet potato. The toppings are where you can really have fun. I keep a little assembly line going with diced avocado, crisp radishes, extra cilantro, and plenty of lime wedges. A dollop of sour cream or Mexican crema helps tame the heat if you went heavy on the jalapeños.
Storage and Meal Prep
This recipe has saved me on countless weeknights when the thought of cooking felt impossible. I make a double batch on Sunday and portion it into containers for the week. It reheats beautifully and honestly develops even more flavor as it sits. The sauce also freezes perfectly for up to three months, just cool it completely before packing it into freezer bags.
- Label your freezer containers with the date so you use the oldest ones first
- Thaw overnight in the refrigerator rather than microwaving from frozen
- Add a splash of water or extra broth when reheating as the sauce thickens in the fridge
Save There's something deeply satisfying about a recipe that transforms humble ingredients into something that tastes like it came from a restaurant kitchen. This chili verde is proof that sometimes the most comforting meals are the ones that fill your whole house with incredible smells and remind you why you love cooking in the first place.
Kitchen Help
- → What makes chili verde different from regular chili?
Chili verde features a vibrant green sauce made from tomatillos, green peppers, and fresh herbs rather than tomatoes and red chilies. The flavor profile is brighter, tangier, and fresher than traditional red chili, with a pleasant acidity from the tomatillos and citrus.
- → Can I make this less spicy?
Absolutely. Remove all seeds from the jalapeños and poblano peppers before blending. You can also reduce the number of jalapeños or substitute with mild green peppers. The tomatillos provide plenty of flavor without heat.
- → What cuts of chicken work best?
Boneless, skinless chicken thighs are ideal because they remain tender and juicy during long simmering. Breasts work well too but may dry out slightly. You can also use bone-in pieces for even more flavor, though deboning before serving adds a step.
- → How do I store and reheat leftovers?
Store cooled chicken and sauce in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently over medium-low heat, adding a splash of chicken broth or water if the sauce has thickened too much.
- → What should I serve with chicken chili verde?
Warm corn or flour tortillas are traditional for making tacos. It also pairs beautifully with Mexican rice, refried beans, or over creamy polenta. Top with the suggested garnishes of avocado, radishes, and fresh cilantro for a complete meal.