Chicken Chili Verde Mexican (Printable)

Tender chicken in tangy green sauce with charred tomatillos, peppers, and aromatic garlic.

# What You'll Need:

→ Chicken

01 - 2 lbs boneless, skinless chicken thighs or breasts
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper

→ Green Sauce

04 - 1.5 lbs tomatillos, husked and rinsed
05 - 2 poblano peppers
06 - 2 jalapeño peppers, seeded for less heat
07 - 1 large onion, peeled and quartered
08 - 6 garlic cloves, unpeeled
09 - 1 cup fresh cilantro, loosely packed
10 - 1/2 cup chicken broth
11 - 1 tsp ground cumin
12 - 1 tsp dried oregano
13 - 1 tbsp fresh lime juice

→ Cooking

14 - 2 tbsp vegetable oil

→ Garnishes

15 - Fresh cilantro, chopped
16 - Avocado, diced
17 - Radishes, sliced
18 - Lime wedges

# How-To Steps:

01 - Preheat broiler to high. Arrange tomatillos, poblano peppers, jalapeños, onion, and unpeeled garlic cloves on a baking sheet. Broil for 8-10 minutes, turning as needed, until vegetables are charred and softened. Let cool slightly, then peel garlic and remove stems and seeds from peppers.
02 - Transfer broiled vegetables, peeled garlic, cilantro, chicken broth, cumin, oregano, and lime juice to a blender. Blend until smooth.
03 - Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high heat. Add chicken and sear until lightly browned, approximately 3-4 minutes per side. Remove chicken and set aside.
04 - Reduce heat to medium. Add the blended green sauce to the pot, scraping up any browned bits. Bring to a simmer.
05 - Return chicken to the pot, nestling it into the sauce. Cover and simmer gently for 45-50 minutes, until the chicken is tender and cooked through.
06 - Remove chicken and shred with two forks. Return shredded chicken to the sauce and stir to combine. Simmer uncovered for another 5 minutes to thicken if desired.
07 - Serve hot, garnished with fresh cilantro, avocado, radishes, and lime wedges.

# Expert Advice:

01 -
  • The sauce is silky and tangy without any cream, letting the charred peppers and tomatillos steal the show.
  • Chicken thighs stay impossibly tender through the whole simmer, soaking up every bit of that green magic.
  • It's naturally gluten-free and packed with enough depth that no one will miss the complexity of a long braise.
02 -
  • Don't skip the charring step—those blackened bits are where the depth lives, and a pan sear on the stovetop won't give you the same smoky roundness.
  • If your sauce seems too thin after the chicken is done, it's better to simmer a few extra minutes than to add cornstarch, which mutes the bright flavors you've worked to achieve.
03 -
  • If you want to adjust heat, vary the jalapeños—use none for mild, one or two for medium, or go up to four for genuine fire.
  • Make the sauce ahead of time and refrigerate it, then reheat gently before adding the seared chicken and simmering, which saves you time on the actual cooking day.
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