Save My tiny apartment kitchen filled with the most incredible aroma when I first attempted this chili verde. The charred peppers and tomatillos under the broiler made everything smell like a Mexican taqueria at midnight. I'd never worked with tomatillos before, and watching them blister and blacken felt like some kind of kitchen magic. That first batch was too spicy, but my roommate ate three bowls anyway and asked when I was making it again.
Last winter, I made a huge pot for a Super Bowl gathering, and it disappeared faster than the takeout wings someone ordered. People kept asking what made it taste so bright and alive. I think it's the char from the vegetables, that slight smokiness that makes you wonder if there's something secret in there. One friend who claims to hate green salsa went back for thirds.
Ingredients
- 2 lbs chicken thighs or breasts: Thighs stay juicier during long simmering, but breasts work fine if that's what you prefer
- 1 tsp kosher salt and 1/2 tsp black pepper: Season the chicken generously before searing, this is your main chance to build flavor into the meat itself
- 1 1/2 lbs tomatillos: Look for ones that fill out their husks and feel firm, with no brown spots or wrinkles
- 2 poblano peppers: These add mild heat and a gorgeous earthy flavor that grounds the bright tomatillos
- 2 jalapeño peppers: Seed them for gentle warmth or leave seeds in if you like things really lively
- 1 large onion, quartered: Red onion works beautifully here and adds a lovely sweetness
- 6 garlic cloves, unpeeled: Roasting them unpeeled makes them sweet and mellow, not harsh or bitter
- 1 bunch fresh cilantro: Use the tender stems too, that's where so much flavor lives
- 1/2 cup chicken broth: Homemade broth adds depth, but a good quality store-bought one works perfectly
- 1 tsp ground cumin and 1 tsp dried oregano: These warm spices make the sauce taste rounded and complete
- 1 tbsp fresh lime juice: Add this right at the end to wake everything up and make the flavors sing
- 2 tbsp vegetable oil: You need something neutral with a high smoke point for searing
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 deeply charred and blistered, turning them occasionally, about 8 to 10 minutes. Let them cool just until you can handle them, then peel the garlic and remove any tough stems or seeds from the peppers.
- Blend the sauce:
- Toss all those roasted vegetables into your blender with the cilantro, chicken broth, cumin, oregano, and lime juice. Purée until completely smooth, scraping down the sides as needed. The sauce will look brilliantly green and smell absolutely incredible.
- Sear the chicken:
- Pat the chicken dry and season it all over with the salt and pepper. Heat the oil in your heavy pot over medium high heat and add the chicken pieces. Let them develop a golden brown crust, about 3 to 4 minutes per side, then set them aside on a plate.
- Simmer everything together:
- Pour that beautiful green sauce into the same pot, using your spoon to scrape up any browned bits left from the chicken. Let it come to a gentle simmer, then return the chicken to the pot and nestle it into the sauce. Cover and let it bubble gently for 45 to 50 minutes, until the chicken is completely tender.
- Shred and finish:
- Lift the chicken out onto a cutting board and use two forks to shred it into bite sized pieces. Return the shredded chicken to the pot and stir it into the sauce. Let everything simmer uncovered for about 5 more minutes to thicken slightly, then serve hot with your favorite toppings.
Save This chili verde has become my go to when someone needs comfort food that doesn't feel heavy. There's something about that bright green color that makes people happy before they even take a bite. I love how the house smells when it's simmering, like something wonderful is happening in the kitchen.
Make It Your Own
I've discovered that adding a handful of pumpkin seeds to the blender makes the sauce slightly richer and gives it a beautiful velvety texture. Sometimes I throw in a roasted poblano extra if I want more depth without more heat. The recipe is forgiving and welcomes experimentation.
Serving Ideas
This chili Verde tastes even better the next day, if you can manage to save any leftovers. I love spooning it over scrambled eggs for breakfast or wrapping it in warm tortillas with some cheese. The leftovers also freeze beautifully for those nights when cooking feels impossible.
Getting It Right
The most important thing is getting good char on your vegetables under the broiler, that's where all the complex flavor develops. Don't rush the simmering time, letting the chicken cook slowly in the sauce makes it incredibly tender. And always add that lime juice at the very end to preserve its bright, fresh notes.
- Taste your sauce before adding the chicken, adjust salt or heat now rather than later
- If the sauce seems too thick after blending, add more broth a splash at a time
- Let the chili rest for 10 minutes off the heat before serving, the flavors will settle and come together
Save There's something deeply satisfying about making a dish that looks so vibrant and tastes like it came from a restaurant kitchen. I hope this chili verde becomes a favorite in your house too.
Recipe FAQs
- → What makes chili verde different from regular chili?
Chili verde features a green sauce made from tomatillos, green peppers, and fresh herbs, while regular chili typically uses tomatoes and red chili peppers. The verde version is brighter, tangier, and lighter in both color and flavor profile.
- → Can I make this less spicy?
Absolutely. Remove all seeds from the jalapeños and consider using only one jalapeño instead of two. You can also substitute bell peppers for some of the spicy peppers to maintain the sauce's body without the heat.
- → What cut of chicken works best?
Chicken thighs are ideal because they stay tender and juicy during long simmering. Breasts work too but may dry out slightly. Bone-in, skin-on thighs add extra richness, though boneless thighs shred more easily.
- → Can I prepare the verde sauce ahead of time?
Yes, the blended sauce keeps beautifully in the refrigerator for 3-4 days or freezes for up to 3 months. Make a double batch and store the extra for quick weeknight meals.
- → What are the best sides to serve with chicken chili verde?
Warm corn or flour tortillas are classic for soaking up the sauce. Mexican rice, refried beans, or a simple green salad with lime dressing balance the rich flavors. Roasted sweet potatoes also complement the tangy sauce beautifully.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of chicken broth or water if the sauce has thickened too much. The flavors often improve after a day or two.