Save The first time I made chicken chili verde was on a rainy Tuesday when I needed something that felt like a warm hug. I had picked up tomatillos on impulse at the market, their papery husks rustling like dry leaves, and decided to finally figure out what to do with them. The smell of charring peppers and onions filled the entire apartment, making my mouth water before anything even hit the pot.
I served this to my friend Sarah who swore she hated green salsa, and she went back for thirds. The way the chicken falls apart after simmering in that vibrant sauce creates something that feels much more indulgent than it actually is. Now she texts me every time she sees tomatillos at the grocery store.
Ingredients
- Chicken thighs: Thighs stay juicy and tender through long simmering, though breasts work if you prefer leaner meat
- Tomatillos: Look for ones that fill their husks and feel firm, they should have a slight tartness like green apples
- Poblano peppers: These bring mild heat and deep flavor, char them well for that authentic smoky taste
- Jalapeños: Seed them if you want gentle warmth, leave the seeds if you like it to really wake you up
- Fresh cilantro: Add it to the blender in one big bunch, stems and all, it will puree beautifully into the sauce
- Ground cumin and dried oregano: These earthy spices ground the bright tangy flavors and make the sauce taste complete
- Fresh lime juice: Squeeze this in at the end to make everything pop and taste alive
Instructions
- Char the vegetables:
- Set your oven to broil and pile the tomatillos, peppers, onion quarters, and unpeeled garlic onto a baking sheet. Let them get dark and blistered, turning them occasionally, about 8 to 10 minutes total. The smell will be incredible and those charred spots are where all the depth comes from.
- Blend the sauce:
- Peel the garlic cloves, pull stems and seeds from the peppers, then toss everything into the blender with cilantro, broth, cumin, oregano, and lime juice. Puree until completely smooth, it will be the most brilliant green you have ever seen.
- Sear the chicken:
- Season the chicken generously with salt and pepper. Heat oil in your heavy pot over medium high heat and brown the chicken on both sides until golden, about 3 to 4 minutes per side. Take the chicken out but leave those browned bits behind.
- Simmer together:
- Pour that gorgeous green sauce into the pot and scrape up all the flavorful bits from the bottom. Nestle the chicken back into the sauce, cover, and let it gently bubble for 45 to 50 minutes until the chicken is fork tender.
- Shred and finish:
- Pull the chicken out and shred it with two forks. Return it to the pot and let everything cook together for 5 more minutes so the sauce thickens slightly and clings to every strand.
Save This recipe became my go to whenever someone needs comfort food but wants something lighter than the usual heavy stews. The color alone makes people happy before they even take a bite.
Making It Your Own
I sometimes add a handful of raw pumpkin seeds or pepitas to the blender when I make the sauce. They add a subtle richness and help thicken it naturally without needing any flour or other thickeners.
Serving Ideas
Warm corn tortillas alongside turn this into the perfect taco filling. I also love spooning it over scrambled eggs for breakfast or serving it with simple white rice to soak up all that sauce.
Make Ahead Strategy
This actually tastes better the next day when the flavors have had time to really get to know each other. I often make a double batch and portion it into containers for the freezer.
- Cool completely before freezing to prevent ice crystals
- Thaw overnight in the refrigerator and reheat gently
- Add a splash of water when reheating if the sauce has thickened too much
Save There is something so satisfying about a pot of green bubbling away on the stove, especially when you know it is going to feed people you love.
Common Recipe Questions
- → What makes chili verde different from regular chili?
Chili verde features a green sauce made from tomatillos and green peppers rather than red tomatoes and chilies. The base gets its vibrant color from tomatillos, which provide tangy, citrusy notes that balance the rich, savory chicken and earthy spices.
- → Can I adjust the heat level?
Absolutely. Remove seeds from jalapeños for milder flavor, or add additional peppers and keep seeds for more heat. You can also include a serrano pepper if you prefer extra spice without altering the fresh, bright character of the dish.
- → What cuts of chicken work best?
Boneless, skinless thighs are ideal because they stay moist during long simmering and shred beautifully. Breasts work too but may dry out slightly. The key is shredding the cooked meat and returning it to the sauce so every bite absorbs the tangy, flavorful verde sauce.
- → How long will leftovers keep?
Store in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a day or two as the sauce penetrates the chicken more deeply. Reheat gently over low heat, adding splash of broth if needed to loosen the sauce.
- → What are the best garnishes and sides?
Fresh cilantro, diced avocado, sliced radishes, and lime wedges add bright contrast and cool creaminess. Serve with warm corn tortillas, fluffy rice, or spooned over pinto beans. The tangy verde sauce also pairs beautifully with roasted sweet potatoes or Mexican street corn.
- → Can I make this in a slow cooker?
Yes. After broiling the vegetables and blending the sauce, sear the chicken first for depth. Transfer everything to a slow cooker and cook on low for 4-5 hours or high for 2-3 hours until the chicken shreds easily. Finish by shredding the meat and stirring back into the sauce.