Chicken Chili Verde Mexican

There's a particular kind of magic that happens when you char vegetables under the broiler—the kitchen fills with this smoky sweetness that promises something extraordinary is about to happen. My first encounter with chili verde wasn't at a restaurant but in a friend's kitchen on a random Tuesday, where she casually mentioned that the secret was letting those tomatillos and peppers get properly blackened before blending them into submission. What struck me most wasn't just the flavor, but how the bright green sauce seemed to glow against the tender chicken, like something between comfort food and celebration.

I made this for a weeknight dinner when my kitchen felt uninspired, and something shifted—the aroma alone brought my roommate out of their room asking questions. By the time we sat down with warm tortillas and that jewel-toned sauce pooling across the plate, it became the kind of meal that gets remembered. That's when I realized this wasn't just a recipe; it was a quiet confidence builder in the kitchen.

Ingredients

• Boneless, skinless chicken thighs: They're forgiving and stay moist through the long simmer, unlike breasts which can turn stringy if you're not watching carefully.
• Tomatillos: Their tartness is the backbone here—look for ones that are firm and still bright green, as they lose their edge as they turn yellow.
• Poblano peppers: Milder than you'd expect, they add body and a gentle smoke when charred rather than aggressive heat.
• Jalapeños: Seeding them is your volume control—keep them if you want more fire, remove them if you're feeding mixed palates.
• Fresh cilantro: A full bunch makes the difference between good and radiant; don't skimp or use the dried stuff here.
• Ground cumin and dried oregano: These are your silent workers, grounding the brightness without announcing themselves loudly.
• Fresh lime juice: Bottled won't give you the same lift, so squeeze it fresh and let it bloom at the end.

Instructions

Char everything until it's nearly blackened:

Preheat your broiler and arrange tomatillos, poblano peppers, jalapeños, onion quarters, and unpeeled garlic cloves on a baking sheet. Broil for 8 to 10 minutes, turning with tongs every couple of minutes so nothing burns unevenly, until the vegetables have dark, charred spots and the skins are blistered. Let them cool just enough to handle, then peel the garlic and remove the stems and seeds from the peppers—this step coaxes out the sweetness hiding beneath that char.

Blend into liquid silk:

Transfer your cooled vegetables, peeled garlic, fresh cilantro, chicken broth, cumin, oregano, and lime juice into a blender and blend until completely smooth with no flecks remaining. The sauce should be vibrant green and pourable but still have body.

Get the chicken golden:

Season your chicken pieces with salt and pepper, then heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil shimmers, add the chicken and let it sear without moving it for about 3 to 4 minutes per side until the exterior picks up some golden color—this isn't about cooking it through, just building a bit of flavor.

Build the braise:

Remove the chicken to a plate, reduce heat to medium, then pour your blended green sauce into the pot, scraping the bottom with a wooden spoon to catch all those browned bits stuck to the surface. Bring it to a gentle simmer, then nestle the chicken pieces back in, nestling them partially submerged in sauce.

Let time do the work:

Cover the pot and let everything simmer gently for 45 to 50 minutes until the chicken is fork-tender and cooked through. The house will smell like something between a restaurant and comfort itself.

Shred and finish:

Remove the chicken to a cutting board and shred it with two forks, then return it to the pot and stir it into the sauce. If you'd like it thicker, simmer uncovered for another 5 minutes.

Save

There was a moment, late on a Thursday night, when someone asked for seconds and then thirds, and I realized how this simple bowl of green sauce and tender chicken had shifted the entire energy of the table. That's the power of something made with actual intention and real ingredients talking to each other.

The Char Is Everything

The temptation is to skip the broiler and just cook everything in a hot pan, but resist it—the direct, high heat of the broiler creates a caramelization and depth that stovetop cooking simply can't replicate. Those blackened edges aren't burnt mistakes; they're flavor compounds being born. I learned this the hard way by rushing through that step once, and the sauce was pleasant but flat. Now I watch for those dark blisters like I'm waiting for a visual cue, and I let the vegetables cool before blending because hot vegetables release too much water.

Chicken Thighs Versus Breasts

Thighs are more forgiving than breasts, with enough fat to stay luxurious even if you accidentally leave them in the sauce a few minutes longer than planned. Breasts will work, but they require more attention and a slightly shorter simmer to avoid drying out. I've made this with both, and the thighs always earn more enthusiasm from everyone eating, though I understand the appeal of the leaner option if that's what you prefer.

Serving and Storage Wisdom

This chili is best served immediately while the sauce is vibrant and the chicken is still warm, but it actually tastes even better the next day after the flavors have merged and deepened. It stores beautifully in an airtight container for up to four days, and freezes well for up to three months if you want to make a double batch.

• Serve with warm flour or corn tortillas, over white rice, or alongside black beans for a complete meal.
• Top with avocado, fresh cilantro, sliced radishes, and a squeeze of lime for brightness and texture.
• A handful of toasted pepitas stirred into the sauce before serving adds an unexpected richness and nutty undertone.

Save

Chicken chili verde has become the recipe I reach for when I want to feel like I'm cooking something with real skill but without the stress. It's the kind of dish that makes weeknight cooking feel like an actual accomplishment.

Recipe FAQs

→ What makes chili verde different from regular chili?

Chili verde features a vibrant green sauce made from fresh tomatillos, green peppers, and cilantro rather than tomatoes and red chili powder. The flavor profile is brighter, tangier, and fresher with a distinct zesty kick from the charred vegetables and citrus notes.

→ Can I make this less spicy?

Absolutely. Remove all seeds and membranes from the jalapeños, or reduce the number used. You can also substitute mild Anaheim peppers for the poblanos. The tomatillos naturally provide plenty of flavor without heat.

→ What cuts of chicken work best?

Boneless, skinless chicken thighs are ideal because they stay moist and tender during long simmering. Breasts work too but may dry out slightly. You can also use bone-in pieces and remove the bones after cooking for even more flavor.

→ How long does the green sauce keep?

The blended sauce refrigerates well for up to 5 days or freezes for 3 months. Make a double batch when peppers and tomatillos are in season to enjoy this bright, comforting dish anytime.

→ What are the best toppings?

Fresh cilantro, creamy diced avocado, crisp radish slices, and lime wedges are traditional. You can also add crumbled queso fresco, sour cream, roasted pumpkin seeds, or serve with warm corn tortillas for authentic flair.

→ Can I make this in a slow cooker?

Yes. After blending the sauce and searing the chicken, transfer everything to your slow cooker. Cook on low for 4–6 hours or on high for 2–3 hours until the chicken shreds easily. Finish by shredding and returning to thicken.