Chicken Chili Verde: 7 Steps for the Perfect Stew

Name: Chicken Chili Verde
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1.5 lbs tomatillos, husks removed and rinsed; 2 poblano peppers, stemmed and seeded; 1-2 jalapeño peppers, stemmed (and seeded for less heat); 1 large white onion, peeled and quartered; 4-5 cloves garlic, unpeeled; 1/2 cup fresh cilantro, packed; 1 cup low-sodium chicken broth; 1 tbsp fresh lime juice; 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes; 2 tbsp olive oil, divided; 1 tsp ground cumin; 1/2 tsp dried oregano; Salt and freshly ground black pepper to taste; Optional toppings: sour cream, cotija cheese, avocado, chopped cilantro

Rachael

December 7, 2025

This Chicken Chili Verde is the ultimate comfort food, blending tangy, spicy, and savory flavors into a soul-warming stew. At its heart is a vibrant salsa verde made from roasted tomatillos, smoky poblano peppers, and a kick of jalapeño. This beautiful green sauce becomes the simmering liquid for tender, bite-sized pieces of chicken, which absorb all the complex flavors as they cook. It’s a dish that tastes like it simmered for hours but comes together surprisingly quickly, making it perfect for a weeknight dinner yet impressive enough for guests.

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The process of broiling the vegetables is the key, creating a depth of flavor that you just can’t get from a jar. It fills your kitchen with an incredible aroma and results in a rich, deeply satisfying meal that will have everyone asking for seconds. Get ready to discover your new favorite chili recipe.

I first fell in love with chili verde at a small, family-run restaurant in Santa Fe. It was a pork version, rich and tangy, served with a stack of warm, homemade tortillas. I was determined to recreate that magic at home but with chicken, my go-to protein. My first few attempts were good, but they lacked the deep, smoky flavor I remembered. The secret, I learned, was in the prep.

A simple switch from boiling to broiling the tomatillos and peppers was a complete game-changer. The char and caramelization from the high heat transformed the sauce from simply ‘good’ to ‘absolutely amazing.’ This Chicken Chili Verde recipe is the result of that quest—a perfect balance of smoky, spicy, and tangy, with incredibly tender chicken. It’s my tribute to that memorable meal and has become a cherished staple in my own kitchen.

Why You’ll Love This

Incredible Depth of Flavor: Roasting the vegetables before blending creates a smoky, sweet, and complex sauce that makes this Chicken Chili Verde unforgettable.
Hearty and Satisfying: Packed with protein and bold flavors, it’s a complete meal that will leave you feeling full and happy.
Perfect for Meal Prep: The flavors get even better the next day, making it an ideal dish to make ahead for easy lunches or dinners.
Customizable Heat: You can easily adjust the spice level by adding or removing jalapeño seeds to suit your family’s preference.

What Makes This Chicken Chili Verde Special?

The true magic of an authentic Chicken Chili Verde lies in the sauce, and the secret to a spectacular sauce is roasting the vegetables. But should you roast tomatillos for chili verde? Absolutely. Roasting does several key things: it mellows the sharp acidity of the raw tomatillos, bringing out their natural sweetness. It also adds a subtle smoky flavor and a delicious char that translates into incredible depth in the final dish.

The same goes for the peppers and onions. This single step elevates the chili from a simple stew to a complex, layered culinary experience. It concentrates the flavors, creating a salsa verde that is rich and robust rather than just tangy. While you can make it without this step, taking the extra 15 minutes to broil your vegetables is the difference between a good chili and a great one.

Key Ingredients for Chicken Chili Verde

Chicken Thighs: What kind of chicken is best for chili verde? Boneless, skinless chicken thighs are the ideal choice. They have more fat than chicken breasts, which means they stay incredibly moist and tender during the simmering process and won’t dry out.
Tomatillos: These are the star of the show. They look like small green tomatoes with a papery husk and provide the signature tangy, citrusy flavor of chili verde.
Poblano Peppers: These mild green chiles add a rich, earthy flavor and a touch of smokiness without adding much heat.
Jalapeños: For that classic chili kick. You can control the heat by removing the seeds and membranes for a milder flavor.
Onion & Garlic: These aromatics form the essential flavor base of the sauce, adding sweetness and depth.
Cilantro: Provides a fresh, herbaceous note that brightens up the entire dish.

How to Make The Best Chicken Chili Verde: Step-by-Step

Step 1: Roast the Veggies: The first step is to develop flavor by broiling your tomatillos, peppers, and onions until they’re soft and charred. This caramelizes their natural sugars and adds a crucial smoky element. Don’t forget to toss the garlic in for the last few minutes.
Step 2: Blend the Sauce: Once roasted, blend all the vegetables with cilantro, lime juice, and a bit of chicken broth until you reach your desired consistency—from slightly chunky to perfectly smooth.
Step 3: Sear the Chicken: Browning the chicken pieces in the pot before adding the sauce creates another layer of flavor through the Maillard reaction. This step is essential for a rich, savory chili.
Step 4: Simmer to Perfection: Combine the seared chicken and the sauce, then let it all simmer. This is where the magic happens, as the chicken becomes fall-apart tender and absorbs all the deliciousness of the verde sauce. At this stage, if you’re wondering how do you thicken chili verde, the answer is time. A longer, gentle simmer will naturally reduce and thicken the sauce. If you’re short on time, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it in.

Storing Your Chicken Chili Verde

Storing your homemade Chicken Chili Verde is simple and it makes for fantastic leftovers. Once the chili has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator for up to 4 days. The flavors actually deepen and become richer overnight, so it’s often even better the next day. For longer storage, this chili freezes beautifully. Portion it into freezer-safe containers or bags, leaving a little room for expansion, and it will keep well for up to 3 months. To reheat, thaw it overnight in the refrigerator and then gently warm it on the stovetop over medium-low heat until heated through. You can also reheat individual portions in the microwave.

Chicken Chili Verde Variations & Substitutions

This recipe is wonderfully adaptable. For a classic variation, swap the chicken for 2 lbs of pork shoulder, cubed and browned just like the chicken. You’ll want to simmer pork chili verde a bit longer, about 1.5 to 2 hours, until the pork is fork-tender. To make it a heartier meal, you can add a can of drained and rinsed cannellini or pinto beans during the last 15 minutes of simmering.

If you prefer a different spice profile, try adding a roasted anaheim or serrano pepper along with the poblanos and jalapeños. For a creamier finish without dairy, stir in half a cup of full-fat coconut milk at the end. This recipe is a fantastic base for creativity, so feel free to experiment with your favorite ingredients.

Serving Suggestions for Chicken Chili Verde

This Chicken Chili Verde is a fantastic centerpiece for a meal. Serve it hot in bowls, topped with a dollop of sour cream or Mexican crema, a sprinkle of cotija cheese, fresh cilantro, and creamy avocado slices. It’s perfect with a side of warm flour or corn tortillas for scooping up every last drop of the sauce. For a more substantial meal, ladle it over a bed of fluffy white or brown rice, or even cilantro-lime rice. A simple side salad or a dish of seasoned black beans can round out the meal perfectly.

For more quick recipes, check out our fast meals page.

The History of Chicken Chili Verde

While this recipe uses chicken, the roots of this dish are in Chili Verde, a quintessential stew from Northern Mexico. So, what is the difference between chili verde and green chili? Generally, ‘Chili Verde’ refers to the classic Mexican stew made with pork simmered in a sauce of tomatillos and green chiles. ‘Green Chili’ can be a broader term, especially in the American Southwest (like New Mexico), where it often refers to a sauce made from roasted green chiles (typically Hatch chiles) that might not even contain tomatillos.

Our Chicken Chili Verde honors the Mexican tradition by using tomatillos as the base for its vibrant, tangy sauce, creating a hearty stew that’s rich in both flavor and history. The use of chicken makes it a slightly lighter, but no less delicious, version of the beloved classic.

This Chicken Chili Verde recipe is a true celebration of flavor, perfect for any occasion that calls for a comforting, delicious meal. I hope you enjoy the process of building these layers of flavor, from roasting the vegetables to simmering the final stew. It’s a rewarding dish to make and even better to share. Let me know how yours turns out in the comments below!

Pro Tips

Don’t Rush the Simmer: Let the chili simmer for at least 30 minutes. This allows the flavors to meld and the chicken to become exceptionally tender.
Pat the Chicken Dry: Before seasoning and searing, make sure to pat the chicken pieces dry with a paper towel. A dry surface ensures you get a beautiful brown crust instead of just steaming the meat.
Balance the Flavors: After simmering, taste the chili and adjust. If it’s too acidic, a tiny pinch of sugar can balance it. If it needs more brightness, add a fresh squeeze of lime juice right before serving.

FAQs

How do you make chili verde less sour?

The primary source of sourness in chili verde is the tomatillos. To balance this, ensure your tomatillos are ripe; they should be firm and have turned from a deep green to a lighter green or yellowish color. Roasting them also brings out their natural sweetness. If the final dish is still too tangy, you can add a small pinch of sugar or a teaspoon of honey to counteract the acidity. Also, adding a creamy element like sour cream or avocado when serving can help mellow the flavors.

What is traditionally served with chili verde?

Chicken Chili Verde is incredibly versatile. Traditionally, it’s served in a bowl like a stew with warm flour or corn tortillas for dipping. It’s also commonly served over rice, which helps soak up the delicious sauce. Popular toppings include a dollop of sour cream or Mexican crema, crumbled cotija cheese, chopped fresh cilantro, diced white onion, and a few slices of creamy avocado. For a fuller meal, a side of pinto or black beans is a perfect accompaniment.

How long does chicken chili verde last in the fridge?

Properly stored, Chicken Chili Verde lasts for 3 to 4 days in the refrigerator. To store, allow the chili to cool down to room temperature before transferring it to an airtight container. This prevents condensation and helps maintain its quality. In fact, many people find that the flavor of the chili improves overnight as the ingredients meld together, making it a great dish for meal prepping. Reheat it gently on the stovetop or in the microwave.

Can I use canned tomatillos instead of fresh?

Yes, you can use canned tomatillos as a convenient substitute for fresh ones. A 28-ounce can of whole tomatillos is roughly equivalent to 1.5 pounds of fresh tomatillos. Be sure to drain them well before using. Keep in mind that canned tomatillos will have a slightly softer texture and may not provide the same depth of roasted flavor. To compensate, you can still roast the other fresh vegetables like the peppers, onions, and garlic to build that smoky base for your sauce.

Why is my chili verde bitter?

Bitterness in chili verde can come from a few sources. The most common culprit is over-roasting or broiling the vegetables, especially the garlic, which can turn acrid when burned. Another reason could be the tomatillo husks; small pieces left on the fruit can impart a bitter taste, so be sure to clean them thoroughly. Finally, some jalapeño or serrano peppers can have a bitter note in their seeds and veins. Roasting typically mellows this, but be mindful not to char them excessively.