Save My friend Marco invited me over on a gray afternoon, and the moment I stepped into his kitchen, this vibrant green sauce was simmering away. He'd learned to make chili verde from his grandmother in Oaxaca, and watching him work through those charred tomatillos and peppers felt like witnessing something sacred yet completely unpretentious. The smell alone—that bright, smoky, tangy combination—pulled me in, and by the time I tasted it, I understood why he made this at least twice a month. Now it's become my go-to when I want something that feels both cozy and alive.
I made this for a small dinner party last autumn, and someone brought their partner who mentioned being picky about spicy food. I left the jalapeño seeds in the pot, nervous I'd misjudged the crowd, but when they asked for seconds and then thirds, I realized the heat was balanced perfectly by the lime and cilantro. That night reminded me that good food isn't about showing off; it's about creating a moment where everyone feels welcome.
Ingredients
- Chicken thighs or breasts (2 lbs): Thighs are more forgiving and stay juicier, but breasts work too if that's what you have; just watch they don't dry out during simmering.
- Tomatillos (1 1/2 lbs): These are the bright green foundation of the sauce, completely different from regular tomatoes and essential to the authentic flavor—don't skip them.
- Poblano peppers (2): These are mild and smoky when charred, giving depth without overwhelming heat; they're the backbone of the verde.
- Jalapeño peppers (2): Seed them if you prefer gentler heat, or leave the seeds in if your crowd likes a little kick.
- Garlic (6 cloves): Broil them unpeeled so they become sweet and mellow instead of sharp and biting.
- Fresh cilantro (1 cup): This is what makes the sauce sing; fresh matters here, so don't use the dried stuff.
- Chicken broth (1/2 cup): Use good quality broth or even homemade if you have it; it adds body and prevents the sauce from being too thick.
- Cumin and oregano: These spices warm up the sauce without overshadowing the bright pepper flavors.
- Lime juice (1 tbsp): Fresh lime is non-negotiable; bottled juice misses the mark entirely.
Instructions
- Get those vegetables charred and smoky:
- Arrange your tomatillos, poblanos, jalapeños, onion, and unpeeled garlic on a baking sheet and slide it under the broiler. Watch as they transform—the skins will blacken in spots and the flesh will soften, around 8 to 10 minutes, turning them halfway through. Let them cool just enough to handle, then peel away the papery garlic skin and remove the pepper stems and seeds if you want a milder sauce.
- Blend into green magic:
- Transfer everything into a blender with the cilantro, broth, cumin, oregano, and lime juice. Blend until completely smooth and vibrant green, stopping once to scrape down the sides if needed. This is your sauce, and it should taste bright and a little tangy right now.
- Brown the chicken gently:
- Pat your chicken dry and season it generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat, then add the chicken without crowding the pot; let each piece get golden and lightly browned, about 3 to 4 minutes per side. Remove it to a plate and resist the urge to flip it too early.
- Build the sauce in the pot:
- Lower the heat to medium and pour that gorgeous green sauce right into the pot, scraping up all those golden browned bits stuck to the bottom. Those bits are flavor, so don't skip this step; they'll dissolve into the sauce and add richness.
- Nestle the chicken and simmer:
- Return the browned chicken to the pot, nestling it down into the sauce so it's partially submerged. Cover the pot and let it simmer gently for 45 to 50 minutes until the chicken is tender all the way through and practically falling apart.
- Shred and finish:
- Remove the cooked chicken and shred it into bite-sized pieces using two forks, then stir it back into the sauce. Let everything simmer uncovered for another 5 minutes if you want the sauce a little thicker, or skip this step if you prefer it brothier.
Save Years ago I made this for a group of friends who were going through a rough patch, and something about passing around warm bowls and watching everyone's faces relax felt like witnessing small healings. Food doesn't fix everything, but somehow this dish—with its brightness and comfort all tangled together—made that evening feel a little less heavy.
The Art of the Char
Charring vegetables under the broiler transforms them completely; the high heat creates depth and smokiness that raw peppers never achieve. I used to think I could skip this step and just boil the vegetables, but the sauce tasted flat and one-dimensional. Once I committed to broiling and letting them get properly blackened in spots, everything changed. The sauce became complex, almost silky, with layers of flavor that make you want another bowl.
Timing and Temperature Matter
The first time I made this, I cranked the heat up trying to rush the simmering phase, and the chicken came out stringy and the sauce separated. Now I keep it at a gentle simmer, low enough that there are just lazy bubbles breaking the surface. This slow, patient approach gives the chicken time to become impossibly tender while the flavors meld together into something unified. A watched pot teaches patience, and this dish rewards you for staying calm.
Serving and Customizing Your Bowl
This is where everyone's preferences shine through; set out garnishes and let people build their own perfect bowl. I always have fresh cilantro, diced avocado, sliced radishes, and lime wedges standing by because they add texture, freshness, and brightness that cut through the richness of the sauce. You can serve it with warm tortillas to wrap everything up, over rice for something more substantial, or nestled into beans for extra heartiness.
- Toast your tortillas lightly so they stay pliable and warm instead of cold and stiff.
- Prep all your garnishes before you sit down to eat so nothing gets rushed or forgotten.
- Leftovers keep beautifully in the fridge and taste even better as the flavors deepen overnight.
Save This chili verde has become the dish I return to when I want to feel like I'm cooking something special without the stress, and it never fails to bring people together. Make it once and you'll understand why Marco makes it twice a month.
Recipe FAQs
- → What makes the sauce green?
The vibrant green color comes from blending charred tomatillos, poblano peppers, jalapeños, fresh cilantro, and roasted garlic into a smooth sauce.
- → Can I make this less spicy?
Yes, seed the jalapeños before broiling or reduce the number used. You can also substitute with milder green peppers like Anaheim.
- → What cuts of chicken work best?
Boneless, skinless chicken thighs are ideal as they stay tender during braising. Breasts work but may dry out slightly.
- → How do I serve chicken chili verde?
Serve hot with warm tortillas, over rice, or alongside beans. Top with diced avocado, fresh cilantro, sliced radishes, and lime wedges.
- → Can I make this ahead?
The flavors deepen when made ahead. Store refrigerated for up to 3 days or freeze for 2-3 months. Reheat gently on the stovetop.