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chicken chili verde

One-Pot Chicken Chili Verde Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs
  • 1 lb tomatillos, husked and quartered
  • 1 large yellow onion, diced
  • 3 poblano peppers, stemmed, seeded, and diced
  • 4 garlic cloves, minced
  • 1 jalapeño, stemmed, seeded, and minced (optional)
  • 1 (4 oz) can diced green chiles
  • 2 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 2 cups chicken broth
  • 2 tbsp vegetable oil
  • Salt and freshly ground black pepper
  • 1/2 cup roughly chopped fresh cilantro
  • Juice of 1 lime
  • Tortilla chips, lime wedges, and sliced avocado for serving

Method
 

  1. Season chicken with salt and pepper. Heat oil in a large pot over medium-high heat, sear thighs 4 to 5 minutes per side until golden, then transfer to a plate.
  2. Reduce heat to medium. Add onion and poblanos to the pot and cook 5 minutes until softened. Stir in garlic, cumin, and oregano, cooking 1 minute. Add tomatillos and cook 4 to 5 minutes, stirring often.
  3. Return chicken and any juices to the pot. Pour in chicken broth and canned green chiles. Bring to a boil, then reduce to a gentle simmer, cover, and cook 30 minutes until chicken shreds easily.
  4. Remove chicken to a cutting board, shred with two forks, and stir back into the pot. Add cilantro and lime juice, then serve in bowls with tortilla chips, lime wedges, and avocado.

Notes

If you want a deeper, smoky flavor, roast the tomatillos and poblano peppers under the broiler until blistered before adding them to the pot. This adds about 10 minutes to the prep time.