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Chicken Chili Verde

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4 Servings
55 min
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poultrypoblano pepperschicken chilichickencilantrotomatillochiliwhatsgabycookingsoupEasyQuickPrep AheadGood for LeftoversWeeknight DinnerUnder 1 hourWeekendWeeknightMain CourseFor FourDinner

Chicken Chili Verde was a HIT when we were kids growing up in Tucson. It’s one of the easiest things to make. Trust me, you’re going to want this one on regular rotation.

The cooking method is similar to how we make my Mexican shredded chicken. And it also has the most delicious peppery base with poblanos and other assorted peppers that are easy to come by at the grocery store! Ugh, literally can't get enough!

A word about the peppers in this recipe:

Poblano peppers are commonly mislabeled at the grocery store - sometimes they are called Pasilla peppers. They are dark green and shiny. And while they have a little bit of smokiness to them, they are not spicy once cooked!

Anaheim peppers are light green and not spicy at all! If you can't find them in the produce section, I've seen them a time or two in the canned food aisle and you could easily substitute the canned peppers in this recipe. No need to roast them if you're using canned.

Jalapeño pepper - I think we all know what these are. If you want to majorly cut down on spice, just use half. But this recipe isn't super spicy as is!! But just a heads up if you're making it for say, a 3 year old, maybe omit the jalapeño.

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Special Equipment

Glass Mixing Bowl
Rimmed Baking Sheet
Dutch Oven
Foil
Blender

Ingredients

tomatillos
poblano pepper
jalapeno pepper
jalapeno pepper
yellow onion
garlic
cilantro
lime
ground cumin
kosher salt
freshly ground black pepper
chicken stock
boneless skinless chicken thighs

Directions