Pin it My sister called me in a panic one summer afternoon because she'd promised to bring something green and delicious to a potluck, and her usual go-tos felt tired. I talked her through making chili verde for the first time, describing how the poblanos would smell as they blistered under the broiler, and by the time she hung up, I realized I needed to make it too. That one phone conversation turned into something I make whenever I want to feel like I'm cooking in someone else's warm kitchen, with all that bright, tangy comfort that just makes people happy.
I made this for a dinner party during a particularly stressful week, and something about the ritual of roasting those peppers and listening to them crackle under the broiler just reset my mood. My friend Sarah came into the kitchen and stood there breathing in the charred-pepper smell, and she said, "Whatever this is, I'm already happy." That's when I knew this recipe had something special.
Ingredients
- Boneless, skinless chicken thighs or breasts (2 lbs): Thighs stay more forgiving and juicy if you accidentally simmer a bit longer, though breasts work fine if that's what you have.
- Tomatillos (1.5 lbs): These tart little green fruits are what give the sauce its signature brightness, so don't skip them or swap for green tomatoes.
- Poblano peppers (2): Mild and earthy when roasted, these are the backbone of the sauce's depth and smooth heat.
- Jalapeño peppers (2): Keep the seeds if you like real warmth, remove them for something gentler that kids might actually eat.
- Large onion (1), peeled and quartered: Roasting mellows the onion and lets it almost disappear into the sauce, adding sweetness instead of bite.
- Garlic cloves (6), unpeeled: Leaving the skin on protects the garlic from burning and makes it easier to squeeze out once charred.
- Fresh cilantro (1 bunch): This is what people taste when they say the sauce tastes "fresh"—don't reduce the amount.
- Chicken broth (1/2 cup): This thins the sauce to the right consistency and keeps everything from being too thick and heavy.
- Ground cumin (1 tsp): Just enough to whisper underneath everything else, giving the sauce an almost mysterious warmth.
- Dried oregano (1 tsp): A tiny bit goes a long way here, so measure carefully.
- Fresh lime juice (1 tbsp): Add this at the end to keep the brightness sharp instead of letting it fade during cooking.
- Vegetable oil (2 tbsp): Use something neutral so the peppers and cilantro stay the star.
Instructions
- Char your vegetables until they're smoky and soft:
- Turn your broiler on high and arrange the tomatillos, poblanos, jalapeños, onion, and unpeeled garlic on a baking sheet. Let them get dark and blistered, turning everything around with tongs every couple of minutes so nothing burns in just one spot. After about 8 to 10 minutes, when the skins are deeply charred and the peppers are soft enough to press with a fork, pull everything out and let it cool just enough to handle.
- Peel and blend into something magical:
- Once cooled, slip the garlic out of its papery skin with your fingers, pull the stems and seeds out of the peppers if you want less heat, then throw everything into a blender with the cilantro, broth, cumin, oregano, and lime juice. Blend until you have a smooth, glossy sauce that's the color of spring.
- Brown the chicken gently:
- Pat your chicken dry with paper towels, season it all over with salt and pepper, then heat the oil in a large pot over medium-high heat until it shimmers. Sear the chicken pieces for about 3 to 4 minutes on each side until they're golden, then transfer to a plate—it doesn't need to be cooked through yet.
- Build the sauce and simmer:
- Pour that bright green sauce into the same pot, scraping up all the browned bits stuck to the bottom because that's where the flavor lives. Let it come to a gentle simmer, then nestle the chicken back in, cover it, and let everything bubble softly for 45 to 50 minutes until the chicken is so tender it falls apart when you touch it.
- Shred and finish:
- Pull the chicken out with tongs and shred it right on a cutting board using two forks, then stir it back into the sauce. Let it simmer uncovered for another 5 minutes if the sauce seems too thin for your taste, then taste and adjust with more lime juice or salt if needed.
Pin it The first time someone asked for the recipe, I realized this wasn't just a weeknight dinner—it was something people actually wanted to make again. That moment of recognition, when food moves from your kitchen into someone else's routine, never gets old.
When to Serve This
This is perfect on a night when you want something that feels both comforting and bright, especially during late spring or early fall when fresh cilantro and limes feel abundant. It's also one of those dishes that tastes even better the next day, so it's actually a gift to your future self when you make a double batch.
How to Make It Your Own
The base recipe is forgiving enough that you can play around without breaking anything. Add a handful of roasted pumpkin seeds (pepitas) to the blender for earthiness and body, or stir in a dollop of sour cream at the end if you want something creamier. Some people add a pinch of sugar if the lime juice tastes too sharp, and that's absolutely fine—cooking is about what tastes good to you.
Serving and Storage Suggestions
Serve this hot over rice, nestled in warm flour or corn tortillas, or spooned over black beans for something heartier. The leftovers actually improve overnight as the flavors meld, so store it in an airtight container in the fridge for up to four days, or freeze the sauce alone for up to three months and add freshly cooked chicken when you're ready to eat.
- Top each bowl with fresh cilantro, sliced avocado, crisp radish slices, and a squeeze of lime to wake everything up.
- If you freeze the sauce, thaw it overnight and warm it gently on the stove instead of the microwave to keep the bright flavor intact.
- Leftover shredded chicken and sauce also makes an incredible filling for enchiladas or quesadillas the next day.
Pin it This chili verde reminds me that some of the best meals come from combining simple ingredients and trusting the process. Make it, share it, and watch it become something people ask you to bring to every gathering.
Recipe FAQs
- → What makes the sauce green?
The vibrant green color comes from blending charred poblano peppers, jalapeños, fresh tomatillos, and generous amounts of cilantro. Tomatillos provide that signature tart brightness while the peppers contribute both color and heat.
- → Can I make this less spicy?
Absolutely. Simply seed the jalapeños before broiling, or reduce the number used in the sauce. Removing the membranes and seeds from poblanos also mellows the overall heat while preserving the roasted pepper flavor.
- → What's the best way to serve chicken chili verde?
This dish shines served in bowls alongside warm corn tortillas, over fluffy white rice, or ladled onto heated black beans. Top with diced avocado, fresh cilantro, sliced radishes, and squeeze fresh lime over each serving.
- → How long does the sauce need to simmer?
Once the chicken returns to the pot, the dish simmers gently covered for 45-50 minutes until the meat is fork-tender. After shredding, it cooks another 5 minutes uncovered to help the sauce thicken slightly.
- → Can I prepare the sauce ahead of time?
The blended green sauce keeps well in the refrigerator for up to 3 days or freezes beautifully for several months. Make a double batch and store portions for quick meals—the flavor actually develops and improves after sitting.
- → What cuts of chicken work best?
Boneless, skinless chicken thighs stay moist and tender during the long simmer, though breasts also work well. Thighs offer richer flavor and better texture for shredding, while breasts cook slightly faster and lean towards those who prefer white meat.