Save to Pinterest Last Tuesday my kitchen filled with this incredible smoky aroma when I decided to finally use up those tomatillos that had been sitting on my counter. My roommate poked her head in, demanding to know what smelled so good, and I honestly had to laugh because I was just winging it with a recipe my aunt had mentioned years ago. The sauce turned out this brilliant electric green, bubbling away on the stove like something from a restaurant kitchen. We ended up eating it straight from bowls while standing at the counter, too impatient to even bother with proper plates.
I first attempted this on a rainy Sunday when I needed something that would simmer happily on the stove for hours. My neighbor came over with some tortillas she'd made that morning, and we sat at my tiny kitchen table letting the chili warm us up while the rain drummed against the windows. Something about that bright green sauce against the gloomy gray day just felt perfect.
Ingredients
- 2 lbs boneless chicken thighs or breasts: Thighs stay more tender during long simmering, but breasts work if you prefer leaner meat
- 1 tsp kosher salt and 1/2 tsp black pepper: Season the chicken generously before searing to build flavor layers
- 1 1/2 lbs tomatillos: Look for ones that fill their husks and feel firm, avoiding any that are yellow or shriveled
- 2 poblano peppers: These provide mild heat and gorgeous flavor, but bell peppers work as a milder substitute
- 2 jalapeño peppers: Seed them for a gentle warmth or leave seeds in if you want some serious heat
- 1 large onion quartered: Red onion adds a nice sweetness but white works perfectly fine too
- 6 garlic cloves unpeeled: Keeping the skins on while broiling prevents the garlic from burning and becoming bitter
- 1 bunch fresh cilantro: Dont be shy with this, its the bright fresh note that cuts through all the rich roasted flavors
- 1/2 cup chicken broth: Homemade is best but a good quality store-bought brand works wonderfully
- 1 tsp ground cumin: Toast the cumin briefly in a dry pan before adding to wake up its essential oils
- 1 tsp dried oregano: Mexican oregano has a lovely citrusy note but regular works fine too
- 1 tbsp fresh lime juice: Add this right at the end to brighten everything up
- 2 tbsp vegetable oil: Use something neutral so it doesnt compete with the delicate green flavors
Instructions
- Char the vegetables:
- Crank your broiler to high and spread those tomatillos, peppers, onion quarters, and garlic cloves on a baking sheet. Let them get nice and blackened in spots, turning them occasionally so everything gets that gorgeous roasted flavor all over, about 8 to 10 minutes total.
- Blend the sauce:
- Peel that garlic now and toss everything into your blender with the cilantro, broth, spices, and lime juice. Puree until completely smooth, stopping to scrape down the sides if needed, and dont worry if it looks a bit thin at this stage.
- Sear the chicken:
- Pat your chicken dry and season it well with salt and pepper. Heat the oil in your heavy pot until it shimmers, then add chicken pieces and let them develop a golden brown crust on both sides, about 3 to 4 minutes each side.
- Simmer everything together:
- Pour that beautiful green sauce into the pot, scraping up all those tasty browned bits from the bottom. Nestle the chicken back in, cover, and let it gently bubble away for 45 to 50 minutes until the meat is fall-apart tender.
- Shred and finish:
- Pull out the chicken and shred it with two forks, then return it to the pot. Let everything simmer uncovered for about 5 more minutes to thicken slightly, then taste and adjust seasoning if needed.
Save to Pinterest My friend who swears she hates green food took one skeptical bite and immediately asked for the recipe. Now whenever I make this, I get texts three days beforehand asking if Im planning to cook it soon. Theres something about the combination of smoky charred vegetables with fresh bright herbs that just makes people feel cozy and cared for.
Making It Ahead
This chili actually tastes better the next day once all those flavors have had time to really get to know each other. I like to make it on Sunday and let it hang out in the fridge until Monday dinner, when the flavors have deepened and developed this gorgeous complexity.
Serving Suggestions
Warm up some corn tortillas and wrap spoonfuls right there at the table, letting everyone customize their own perfect bite. A scoop of rice or some warm refried beans underneath makes this into proper meal territory, though honestly Ive been known to eat it straight from a bowl with nothing but a spoon.
Customization Ideas
Throw in a can of white beans during the last 20 minutes if you want to bulk it up and add some protein. Sometimes I add diced sweet potatoes when I return the shredded chicken to the pot, letting them cook until tender and adding this lovely sweetness that plays so well against the tangy sauce.
- A handful of pumpkin seeds blended into the sauce adds incredible richness and texture
- Stir in some sour cream or Greek yogurt at the end if you want to tame the heat
- Crumble some cotija cheese on top for a salty finish that really ties everything together
Save to Pinterest Theres nothing quite like lifting the lid off that simmering pot and getting hit with that cloud of fragrant steam, knowing youve got something special bubbling away. Hope this becomes a regular in your kitchen rotation too.
Recipe Q&A
- → What makes chicken chili verde green?
The signature green color comes from tomatillos, which are small green Mexican husk tomatoes, combined with charred poblano peppers, jalapeños, fresh cilantro, and garlic. These ingredients are blended together to create the smooth, vibrant verde sauce.
- → Can I make this less spicy?
Absolutely. Remove the seeds and membranes from the jalapeño peppers before blending, or reduce the number of jalapeños used. You can also substitute with a milder pepper like Anaheim or increase the tomatillo ratio to balance the heat.
- → What's the best cut of chicken to use?
Boneless, skinless chicken thighs are ideal because they remain tender and juicy during long simmering. Breasts work too but may dry out slightly. Thighs also shred beautifully and absorb more of the verde sauce flavor.
- → How should I serve chicken chili verde?
Serve hot in bowls with traditional Mexican garnishes: chopped fresh cilantro, diced avocado, sliced radishes, and lime wedges. It pairs perfectly with warm corn or flour tortillas, Mexican rice, or refried beans for a complete meal.
- → Can I make this ahead of time?
Yes, chicken chili verde actually tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove, adding a splash of chicken broth if needed.
- → What's the purpose of charring the vegetables?
Charring the tomatillos, peppers, onion, and garlic under the broiler adds a smoky depth and slight sweetness that balances the tangy tomatillos. This technique is essential for achieving the authentic, complex flavor of traditional chili verde.