Chicken Chili Verde

The smell of peppers and tomatillos under the broiler always stops me in my tracks. I learned this from my grandmother who would char vegetables on her comal until the kitchen filled with that intoxicating roasted aroma. This chicken chili verde became my winter staple the year I discovered how deeply flavorful a green sauce could be when you take the time to char everything first.

Last February during a snowstorm I made a triple batch and my neighbors came over with tortillas. We stood around the stove eating straight from the pot while watching the flakes pile up outside the window. Someone mentioned they never liked green chili until that moment and now they request it every time we host.

Ingredients

• 2 lbs boneless skinless chicken thighs or breasts: Thighs stay juicier during the long simmer but both work wonderfully here
• 1 tsp kosher salt: Season the chicken generously before searing to build flavor from the inside out
• 1 1/2 lbs tomatillos husked and rinsed: Look for tight husks and firm fruit avoiding any that are too soft or yellowing
• 2 poblano peppers: These add mild heat and fruity flavor without overwhelming the dish
• 2 jalapeño peppers: Seed them for less heat or leave seeds in if you like it spicy
• 1 large onion quartered: Red onion adds a nice sweetness but white works perfectly fine
• 6 garlic cloves unpeeled: Roasting them in their skins makes them sweet and mellow
• 1 bunch fresh cilantro: This is the backbone of the bright fresh flavor we want
• 1/2 cup chicken broth: Homemade broth adds the most flavor but store bought works
• 1 tsp ground cumin: Toast it in a dry pan beforehand for even more depth
• 1 tsp dried oregano: Mexican oregano has a lovely citrusy note that pairs beautifully
• 1 tbsp fresh lime juice: This brightens everything right at the end
• 2 tbsp vegetable oil: You need enough fat to get a good sear on the chicken

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

Check price on Amazon

Char the vegetables under the broiler:

Set your oven rack about 4 inches from the heat source and let it get ripping hot before adding the vegetables. You want everything blistered and blackened in spots but not completely incinerated.

Blend the sauce:

Pour in the broth last and start on low speed so you do not end up with hot green liquid all over your counter and yourself.

Sear the chicken:

Do not crowd the pot or the chicken will steam instead of brown. Work in batches if necessary and listen for that satisfying sizzle.

Simmer everything together:

Keep the heat low enough that you only see an occasional bubble break the surface. A violent boil will make the chicken tough and the sauce bitter.

Shred and finish:

The chicken should practically fall apart when you touch it with your forks. Let it absorb more sauce in that final five minutes for the most flavorful bites.

Save to Pinterest

My daughter asked me to teach her this recipe last weekend. We laughed when she almost dropped the blender lid watching the green sauce swirl into this vibrant masterpiece. Now she texts me photos every time she makes it claiming hers is better than mine.

Making It Ahead

This chili verde actually improves after a night in the refrigerator. The sauce thickens and the spices have time to really marry with the chicken. I often make it on Sunday and reheat gently on Tuesday for an even better dinner.

Serving Suggestions

Warm corn tortillas are non negotiable at my table. I also love serving this over fluffy white rice or alongside refried beans for a complete meal. The garnishes might seem optional but they really do make the dish sing.

Freezing and Storage

This freezes beautifully for up to three months. I portion it into quart sized bags and lay them flat to save freezer space. Thaw overnight in the refrigerator then reheat slowly with a splash of broth if needed.

• Label everything with the date because frozen containers all look the same after a few weeks
• Leave headspace in containers as liquids expand when frozen
• Consider making a double batch since you are already doing all the work

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

Check price on Amazon

Save to Pinterest

This green sauce has become my go to for enchiladas too. Once you master it you will find yourself putting it on everything.

Ask About This Recipe

→ What makes chili verde different from regular chili?

Chili verde features a green sauce made from tomatillos and green peppers instead of tomatoes and red chilies. The flavor profile is tangy, bright, and fresh compared to the deeper, earthier notes of red chili preparations.

→ Can I make this dish less spicy?

Remove all seeds from the jalapeño peppers or reduce the number used. You can also substitute with mild green chilies or add sour cream when serving to balance any remaining heat.

→ What cut of chicken works best?

Boneless, skinless chicken thighs are ideal because they remain juicy and tender during long simmering. Breasts work too but may dry out slightly, so avoid overcooking if using white meat.

→ How do I achieve the best char on vegetables?

Place vegetables close to the broiler element and let them broil undisturbed for 4-5 minutes before turning. The blackened spots add essential smoky depth to the final sauce.

→ Can I prepare this in advance?

The flavor improves after resting in the refrigerator for 1-2 days. Prepare everything up to the final simmer, cool completely, and store in airtight containers. Reheat gently on the stovetop.

→ What are traditional serving suggestions?

Serve over steamed white rice, wrapped in warm corn or flour tortillas, or alongside refried beans. Fresh garnishes like avocado, radishes, cilantro, and lime wedges add texture and brightness.