Save to Pins The first time I made chicken chili verde was on a rainy Tuesday when I needed something that felt like a warm hug. The smell of tomatillos and peppers charring under the broiler filled the entire kitchen, making even my cats curious about what was happening. My friend Maria had been telling me about this dish for years, describing how the bright, tangy sauce could transform even the most basic chicken into something extraordinary. I was skeptical about how much flavor could come from green ingredients, but one spoonful changed my entire perspective.
Last winter, I made a huge batch for my sister's birthday dinner. She had been going through a tough time and needed something that felt like home, even though neither of us grew up eating Mexican food. The way her eyes lit up when she took that first bite, surrounded by friends and a table full of tortillas and toppings, reminded me why I love cooking so much. Now whenever I see tomatillos at the farmers market, I grab extra just so I can whip this up whenever someone needs a little comfort.
Ingredients
- 2 lbs boneless skinless chicken thighs or breasts: Thighs stay more tender during long simmering, but breasts work if thats what you have on hand
- 1 tsp kosher salt and 1/2 tsp black pepper: This simple seasoning creates a foundation that lets all those vibrant flavors really shine
- 1 1/2 lbs tomatillos husked and rinsed: Look for ones that fill out their husks and feel firm, avoiding any that are turning yellow
- 2 poblano peppers and 2 jalapeño peppers: The poblanos bring earthy depth while jalapeños add the bright heat that cuts through the richness
- 1 large onion peeled and quartered: Sweet onions work beautifully here, adding natural sweetness as they char
- 6 garlic cloves unpeeled: Roasting them in their skins makes them mellow and almost sweet instead of harsh
- 1 bunch fresh cilantro: This is what gives the sauce that fresh, herbal brightness that makes it taste authentic
- 1/2 cup chicken broth: Use a good quality broth since it becomes part of the sauce base
- 1 tsp ground cumin and 1 tsp dried oregano: These classic Mexican spices add warmth and earthiness to balance the acidity
- 1 tbsp fresh lime juice: Added at the end, this wakes up all the flavors and makes everything taste fresher
- 2 tbsp vegetable oil: For searing the chicken and creating those flavorful browned bits in the pot
Instructions
- Char the vegetables:
- Preheat your broiler and arrange tomatillos, poblanos, jalapeños, onion quarters, and unpeeled garlic on a baking sheet. Broil for 8 to 10 minutes, turning everything halfway through, until vegetables are blackened in spots and soft to the touch. Let them cool slightly, then peel the garlic and remove stems and seeds from peppers if you want less heat.
- Make the vibrant sauce:
- Put all those charred vegetables (peeled garlic included), cilantro, chicken broth, cumin, oregano, and lime juice into a blender. Blend until completely smooth, stopping to scrape down the sides as needed.
- Sear the chicken:
- Season the chicken all over with salt and pepper. Heat oil in a large Dutch oven or heavy pot over medium-high heat, then add chicken pieces and sear until golden brown, about 3 to 4 minutes per side. Remove chicken and set aside on a plate.
- Start the sauce base:
- Turn the heat down to medium and pour that beautiful green sauce into the pot. Use a wooden spoon to scrape up all those browned bits from the bottom—thats where the flavor lives. Let the sauce come to a gentle simmer.
- Simmer everything together:
- Nestle the seared chicken back into the sauce, cover the pot, and let it simmer gently for 45 to 50 minutes. The chicken should be falling-apart tender and cooked through.
- Shred and finish:
- Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the sauce and stir everything together. Let it simmer uncovered for about 5 more minutes if you want to thicken the sauce slightly.
- Serve it up:
- Ladle the chili verde into bowls and add whatever toppings make you happy. Fresh cilantro, diced avocado, sliced radishes, and lime wedges are all perfect choices.
Save to Pins 
Save to Pins This recipe became my go-to for new neighbors and potlucks after I brought it to a summer block party. Someone asked for the recipe three times that afternoon, and now whenever I make it, I think of standing around that picnic table watching people take their first bite and seeing that moment of surprise at how something so simple could taste so complex and wonderful.
Making It Your Own
Sometimes I throw in a handful of roasted pumpkin seeds right before blending the sauce. It adds this subtle nutty richness and makes the sauce feel a bit more substantial, especially on cold nights when you want something extra comforting.
Serving Ideas
Warm corn tortillas are non-negotiable in my house, but this also works beautifully over rice or alongside refried beans for a more filling meal. I've even served it over baked potatoes when I was feeling particularly experimental.
Make Ahead Magic
This chili verde freezes exceptionally well, which is why I always double the recipe. The sauce actually develops more depth after sitting in the refrigerator for a day or two, so don't be afraid to make it ahead of time.
- Let the chili cool completely before freezing in airtight containers
- Thaw overnight in the refrigerator and reheat gently on the stovetop
- Add a splash of chicken broth if it seems too thick after reheating
Save to Pins 
Save to Pins There is something so satisfying about a recipe that transforms humble ingredients into something that feels special enough for company but simple enough for a Tuesday night. This chicken chili verde has earned its permanent place in my regular rotation, and I hope it finds a home in yours too.
Frequently Asked Questions
- → What makes the sauce green?
The vibrant green color comes from tomatillos, poblano peppers, jalapeños, and fresh cilantro blended together after charring under the broiler.
- → Is this dish spicy?
The heat level depends on the jalapeños. Seeding them reduces the spice significantly, while leaving the seeds in adds more kick to the final dish.
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well, though thighs remain more tender and juicy during the longer simmering time.
- → How long does chicken chili verde keep?
Store in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop and deepen over time.
- → What should I serve with this?
Warm corn or flour tortillas, Mexican rice, refried beans, or queso fresco all pair beautifully. The traditional garnishes include avocado, radishes, and extra cilantro.
- → Can I make this in a slow cooker?
Yes, after blending the sauce and searing the chicken, transfer everything to a slow cooker and cook on low for 4-6 hours or high for 2-3 hours until tender.