Save My neighbor Maria stopped by on a random Tuesday evening with a bag of fresh tomatillos from her garden, and within an hour my kitchen smelled like charred peppers and cilantro in a way I'd never experienced before. She walked me through making chili verde while her kids played in the living room, and watching that vibrant green sauce come together—from blackened vegetables to silky smooth blended magic—felt like learning a language I didn't know I needed. The chicken absorbed every bit of that bright, tangy flavor, and suddenly I understood why this dish had been part of her family for generations. Now whenever I make it, I think of her hands guiding mine, the sound of the blender, and how something so simple could taste like home.
I made this for my book club once, and one friend came back for thirds while talking about her own abuela's version—it sparked the kind of kitchen conversation where everyone suddenly has a story about green sauce and family meals. There's something about serving a dish that connects people to their own memories, and watching that happen around my table felt like the real win that night.
Ingredients
- Boneless, skinless chicken thighs or breasts (2 lbs): Thighs stay more forgiving and flavorful during the long simmer, but breasts work if that's what you have—just watch them so they don't dry out.
- Tomatillos (1 1/2 lbs, husked and rinsed): These are the backbone of the sauce, bringing brightness and slight tartness that makes everything taste alive.
- Poblano peppers (2): Mild and slightly sweet when charred, they add depth without overwhelming heat.
- Jalapeño peppers (2, seeded for less heat): Keep the seeds if you like more punch, or remove them entirely if you're cooking for people who prefer gentler spice.
- Large onion (1, peeled and quartered): Charring the onion brings out natural sweetness that balances the tang in the finished sauce.
- Garlic cloves (6, unpeeled): Leave the skin on while broiling—it protects the garlic and makes peeling easier once it's soft and charred.
- Fresh cilantro (about 1 cup, loosely packed): Add this after charring everything else to keep its bright herbal note from getting lost.
- Chicken broth (1/2 cup): This gives the sauce body without drowning the flavors—use good quality broth since it matters here.
- Ground cumin and dried oregano (1 tsp each): These warm spices anchor the sauce and keep it from feeling one-dimensional.
- Fresh lime juice (1 tbsp): A squeeze at the end brightens everything and ties all the flavors together.
- Vegetable oil (2 tbsp): Use something neutral so it doesn't compete with the green sauce.
Instructions
- Char the vegetables for depth:
- Set your broiler to high and arrange tomatillos, poblanos, jalapeños, onion quarters, and unpeeled garlic on a baking sheet in a single layer. Broil for 8–10 minutes, using tongs to turn everything halfway through so you get those dark, blackened spots all over—that's where the magic happens. The vegetables should be soft and collapse slightly when you press them.
- Cool and peel carefully:
- Let everything rest for a few minutes until you can handle it without burning your fingers, then slide the papery skin off the garlic cloves and remove the stems and seeds from the peppers. Don't worry about getting every charred bit off; some of that char flavor is exactly what makes this sauce special.
- Blend into silky sauce:
- Transfer all your cooled vegetables to a blender along with cilantro, chicken broth, cumin, oregano, and lime juice, then blend until completely smooth. This should look like vibrant green cream.
- Sear the chicken for color:
- Pat your chicken pieces dry, season them generously with salt and pepper, then heat oil in a large Dutch oven over medium-high heat until it shimmers. Sear the chicken for about 3–4 minutes per side until you see golden-brown spots, then transfer to a plate—you're not cooking it through yet, just getting that golden exterior.
- Build the sauce in the pot:
- Pour your blended green sauce right into the same pot where you seared the chicken, scraping the bottom with a wooden spoon to loosen all those browned bits. Bring everything to a gentle simmer over medium heat, stirring occasionally so the sauce doesn't stick to the bottom.
- Simmer the chicken through:
- Return the seared chicken to the pot, nestling it into the sauce so it's mostly submerged, then cover and reduce heat to medium-low. Let it simmer gently for 45–50 minutes until the chicken is tender and a fork pierces it easily.
- Shred and finish:
- Transfer the cooked chicken to a cutting board and shred it with two forks into bite-sized pieces, then return it to the pot and stir everything together. Simmer uncovered for another 5 minutes if you want the sauce a bit thicker, or serve it as is with all that silky greenness.
Save There was a moment during one rainy evening when I realized I was making this chili verde without thinking about steps anymore—my hands just knew where to go, my nose told me when the vegetables were charred enough, and I stopped questioning whether it would turn out right. That's when cooking stopped being a recipe and became something I could share without a script.
Playing with Heat Levels
The beautiful part about this dish is how easily you can adjust the spice without losing any of that vibrant green sauce personality. I've made it gentle enough for my niece who's still learning what jalapeños are, and I've made it with extra jalapeños and all the seeds intact for my friends who treat hot sauce like a sport. The tomatillos and charred poblanos bring enough flavor that you never feel like you're missing anything no matter where you land on the heat scale.
What to Serve Alongside
Warm flour or corn tortillas are the obvious choice, and they're wonderful for soaking up every drop of that green sauce. Rice absorbs the sauce beautifully, or you can serve it over black beans for a heartier bowl that's almost meal-prep ready. I've even spooned it over cauliflower rice for lighter nights, and the acidic brightness of the sauce cuts through richness in ways that make you feel like you're eating something fresh rather than something heavy.
Optional Additions and Variations
If you want to add more dimension to the sauce, grab a handful of roasted pumpkin seeds (pepitas) and pulse them into the blender just before adding the sauce to the pot—they add a subtle earthiness and a touch of creaminess without any actual cream. Some people stir in a bit of sour cream at the end or pass it on the side, which softens everything and adds tanginess that plays nicely with the lime. You could also add shredded cheese, diced avocado, sliced radishes, or fresh cilantro as garnishes, turning this into a build-your-own-bowl situation where everyone customizes their own plate.
- Toast your cumin and oregano briefly in a dry pan before adding them for deeper spice flavors that taste less like powders and more like actual herbs.
- Make extra sauce and freeze it in portions—it's a shortcut on nights when you just need something bright and warming in ten minutes.
- Leftover chili verde transforms into enchilada sauce, soup base, or even eggs for breakfast if you're thinking creatively.
Save This chili verde has become the dish I make when I want to feel like I'm cooking something that matters, something with real history and flavor beyond what a recipe can contain. Every time someone comes back for more, I remember why I started making it in the first place.
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?
Absolutely. Seed the jalapeños before broiling, reduce the number of peppers used, or substitute mild Anaheim peppers for the poblanos.
- → What cuts of chicken work best?
Boneless, skinless chicken thighs are ideal because they stay tender during long simmering. Breasts work too but may dry out slightly.
- → How long does this keep?
Store in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve after a day or two.
- → Can I freeze this?
Yes, freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of broth if needed.
- → What should I serve with it?
Warm corn or flour tortillas, fluffy white rice, or refried beans make perfect accompaniments. The garnishes of avocado, radishes, and lime add freshness.