If standard chili is a go-to in your dinner rotation but you're craving something different, or if you love traditional pork chile verde but want a lighter, faster version, you're gonna love this Chicken Chile Verde.
On Friday nights, we pack up dinner and head to my Mother in Law’s house (aka Grammy Night). This recipe was one of the top hits of a recent Grammy night, so of course I had to share.
It checks every box: blood-sugar friendly, mother-in-law approved, easy on the budget, and inspired by the green chile flavors I grew up with here in the Southwest. It also freezes well and comes in handy for those nights when I’m short on time and dinner ideas.
The smoky poblano peppers and bright tomatillos create a zippy, savory sauce and it's comforting without being heavy.
What is Chile Verde?
Chile verde is a Mexican stew where meat simmers in tangy green chile sauce made from roasted green chiles and tomatillos.
I’ve had my fair share of green chile and the flavors of this dish are so nostalgic. A lot of times it's made with slow simmered pork, which is amazing, but can be a little heavy and takes a few hours to get fall-apart tender. But chicken is leaner and cooks up in about an hour in total.
Ingredients: What You Need to Know
Peppers: Mild to Spicy
Poblanos (recommended): Mild, earthy, perfect for families. Remove the seeds and white veins inside the pepper for the mildest version.
For more heat: Add 1-2 jalapeños or leave the poblano seeds and inside veins in.
Tomatillos
Look for firm tomatillos with tight husks. Remove husks and rinse off the sticky residue before roasting. Their tart, lemony flavor is what makes chile verde sing.
Can't find fresh tomatillos? Use one 28-oz can of whole tomatillos instead. Be sure to drain it.
Chicken
Breasts: Lean and easy to find. That's what I used in the photos for this recipe.
Thighs: Stay juicy and tender and often the least expensive option for this recipe. Also Mr. Simon's personal favorite.
Rotisserie: Shortcut time! Pick one up from the store (hi Costco) and stir in the shredded meat in the last 10 minutes.
Step-by-Step: How to Make Chile Verde
Roast the Peppers and Tomatillos
Place the poblano peppers and tomatillos (husks removed) on a foil-lined baking sheet.
Broil on high for 10 minutes, turning everything halfway through. You want blistered, charred skin on the peppers and soft, slightly collapsed tomatillos.
Transfer the poblanos to a bowl and cover with a plate or plastic wrap or to a container with a lid. Let them steam for 10 minutes while you prep the chicken.
Brown the Chicken
While the peppers steam, heat 1 Tbs oil in a large pot or Dutch oven over medium-high heat.
Add 2.5 lbs diced chicken and 1 diced onion. Cook, stirring occasionally, until the chicken is browned and the onion is soft, about 8 minutes.
Stir in 1 teaspoon cumin, 1.5 teaspoon salt, and 2 teaspoon dried oregano. Let the spices bloom for 30 seconds.
Simmer the Chicken
Add 2 cups chicken broth to the pot with the chicken. Bring to a simmer, then cover and cook for 20 minutes over medium-low heat. This keeps the chicken tender and starts building the base of your sauce.
Peel the Peppers
Remove the poblanos from the bowl. The skins should peel off easily with your fingers or a paper towel. Don't stress about getting every bit. Some charred bits add flavor.
Remove the stems, inside veins, and seeds. If you want it spicier, leave some seeds and the veins in. *Note the tip below!
Blend the Green Sauce
While the chicken simmers, add the roasted tomatillos, peeled poblanos, and 4 cloves garlic to a blender. Blend until mostly smooth.
Add ½ cup fresh cilantro and blend again until fully smooth and bright green.
No blender? Finely chop everything. You'll get a chunkier, more rustic sauce that's just as delicious.
Finish and Adjust
Pour the green sauce into the pot with the chicken. Stir well, bring to a gentle simmer, and cook uncovered for 10 minutes to let the flavors marry.
Add more salt if needed, a squeeze of lime for brightness, or a pinch of cumin for depth.
Keep warm until ready to serve. This is one of those dishes that tastes even better after the flavors meld.
Important Tip!
You might want wear gloves while preparing the peppers if you have sensitive skin. The spicy compounds in peppers can be irritating. And don't touch your eyes because they'll definitely feel the burn.
More Ways to Make Chile Verde
Instant Pot Method
Sauté chicken and onions on the 'saute' setting then add the spices and broth and pressure cook on 'manual' for 10 minutes. Follow the same process for the green sauce. Once the chicken is pressure cooked, stir in the green sauce, 'saute' for 10 minutes then keep on 'warm' until ready to serve.
Slow Cooker Method
Add the chicken, onion, spices and broth to the slow cooker and cook low 4-6 hours or high 2-3 hours. Prepare the green sauce the same way (can be made ahead!) and then an hour before serving, add the green sauce so the flavors have time to meld.
Pork Chile Verde
Swap chicken for 2.5 lbs pork shoulder cubes. Increase simmering time to 1- 2 hours until fork-tender.
Vegetarian Version
Use canned or pre-cooked white beans and/or hominy instead of chicken and skip the 20 minute simmer step. Also be sure to substitute vegetable broth.
Joanie's Balanced Bites: What to Eat with Green Chile Chicken
Our family is mindful of blood sugar and as a health coach this recipe is a personal favorite. It's high protein which keeps you satisfied without spikes. And the acidity from tomatillos helps moderate blood sugar response.
But like lots of foods, it can benefit from thoughtful pairings.
My go-to additions:
- Avocado for healthy fats that slow digestion
- Pinto or white beans to add more fiber
- Fresh cilantro for an extra pop of freshness and healthy minerals
- Lime wedges for everyone to add their desired amount of acid and an additional hit of vitamin C
- Full-fat sour cream, cotija cheese or shredded jack cheese for richness and satiety
- Your favorite tortilla chips, tortillas or rice because we have plenty fiber, fat and protein to support adding carbs. Or opt for cauliflower rice if you need lower carbs.
Browse ➡️ Blood Sugar-Friendly Recipes
Storage & Freezing
Refrigerator
Airtight container, up to 4 days. Tastes just as good (if not better) the next day.
Freezer
Cool completely. Freeze in portions (2-cup containers work great) for up to 3 months.
Reheating
From fridge: Stovetop over medium-low or microwave in 1-minute intervals.
From frozen: Thaw overnight, then reheat. Or simmer from frozen over low heat with a splash of broth.
Add a squeeze of lime and fresh cilantro when reheating—it wakes everything back up.
Chicken Chile Verde
- Prep Time: 20 min
- Cook Time: 45 min
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
Tender chicken simmered in a smoky, tangy green sauce made from roasted poblanos and tomatillos.
Ingredients
- 1 Tbs neutral oil
- 2.5 lbs (1.13 kg) boneless skinless chicken thighs, diced into 1-inch pieces
- 1 medium red, white or yellow onion, diced
- 1 tsp ground cumin
- 1.5 tsp salt, plus more to taste
- 2 tsp dried Mexican oregano (or regular oregano)
- 4 poblano peppers
- 1.5 lbs (680g) tomatillos, husks removed and rinsed
- 4 cloves garlic, peeled
- 2 cups (480ml) chicken broth
- ½ cup (20g) fresh cilantro leaves and tender stems
Instructions
- Roast the peppers and tomatillos: Place poblanos and tomatillos on a foil-lined baking sheet. Broil on high for 10 minutes, turning halfway, until blistered and charred. Transfer poblanos to a bowl or container with a lid, cover, and let steam for 10 minutes.
- Cook the chicken and onions: Heat oil in a large pot over medium-high heat. Add chicken and onion, cook until cooked through stirring occasionally, about 8 minutes. Stir in cumin, salt, and oregano. Cook 30 seconds.
- Simmer the chicken: Add broth to the pot with the chicken, bring to a simmer, cover, and cook 20 minutes over medium-low heat.
- Prep the peppers: Remove the peppers from the container and the skins should pull away rather easily. It doesn't have to be perfect, just most of the skin. Also remove stems, veins on this inside and the seeds. If you want a spicier chili, keep the veins in and/or the seeds. Then set aside.
- Blend the sauce: Add tomatillos, poblanos, and garlic to a blender. Blend until mostly smooth. Add cilantro and blend until smooth and bright green.
- Finish: After the chicken has simmered 20 minutes, pour the green sauce into the pot with chicken. Stir, bring to a gentle simmer, and cook uncovered 10 minutes. Taste and add more salt as desired.
- Serve: Ladle into bowls and top with avocado, cotija, sour cream, and cilantro. Serve with tortillas, chips, or over cauliflower rice.
Notes
Make it soupier: Add 1-2 more cups of broth for a thinner consistency.
Make it thicker: Use only 1.5 cups broth and simmer uncovered for the last 10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 164
- Sugar: 7.4 g
- Sodium: 954 mg
- Fat: 6.5 g
- Carbohydrates: 13.2 g
- Fiber: 4 g
- Protein: 14.9 g
- Cholesterol: 60 mg
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