Description
This authentic chili verde recipe combines smoky roasted peppers and tangy tomatillos with tender chicken thighs for a rich and comforting meal.
Ingredients
Scale
- 1 kg (2.2 lbs) boneless, skinless chicken thighs, cut into 3-4 cm (1.5 inch) pieces
- 1 kg (2.2 lbs) fresh tomatillos, husked and rinsed
- 2 large poblano peppers
- 2 medium jalapeño peppers (use 1 serrano for more heat if preferred)
- 1 medium yellow onion, quartered
- 6 cloves garlic, peeled
- 1 bunch fresh cilantro (about 60 g / 2 oz), stems removed, divided
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1.5 tsp sea salt, divided
- 0.5 tsp black pepper, divided
- 30 ml (2 tbsp) vegetable oil
- 700 ml (3 cups) chicken broth
- 200 g (7 oz) Monterey Jack cheese, grated
- 2–3 canned chipotle peppers in adobo, pureed with 30 ml (2 tbsp) adobo sauce
Instructions
- Roast the Chili Verde Base: Preheat the oven to 200°C (400°F). Arrange the tomatillos, poblano peppers, jalapeño peppers, onion quarters, and garlic cloves on a baking sheet. Roast for 20-25 minutes, or until the tomatillos are softened and lightly charred, and the peppers are blistered. Let cool slightly.
- Blend the Sauce: Once cool enough to handle, remove stems from roasted peppers. Peeling the poblano skin is optional but adds a smoother texture. Transfer all roasted vegetables to a blender. Add about half of the fresh cilantro and 120 ml (0.5 cup) of the chicken broth. Blend until smooth, adding a little more broth if needed to achieve a pourable sauce consistency. Set aside.
- Sear the Chicken: Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken pieces with half of the salt and pepper. Working in batches if necessary, sear the chicken until deeply golden brown on all sides (3-4 minutes per batch). Remove seared chicken from the pot and set aside.
- Simmer the Authentic Chili Verde: Reduce heat to medium. Return the seared chicken to the pot. Pour the blended tomatillo-chile sauce over the chicken, add the remaining chicken broth, ground cumin, and dried oregano. Stir well. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the chicken is fork-tender and the sauce has thickened slightly. Taste and adjust seasoning with remaining salt and pepper as needed.
- Prepare the Smoky Chipotle Swirl: While the chili simmers, puree the canned chipotle peppers with their adobo sauce until smooth. Set aside.
- Finish with Cheese and Broil: When the chili is ready, preheat the broiler. Ladle the hot chili verde into individual oven-safe bowls or a small gratin dish. Drop small dollops of the pureed chipotle sauce randomly over the surface of the chili (1-2 teaspoons per bowl) and gently swirl with a knife; generously sprinkle the grated Monterey Jack cheese over the top. Place bowls under the preheated broiler for 3-5 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Garnish with remaining fresh cilantro and serve immediately.
Notes
Store leftovers refrigerated for up to 4 days. For a smoother sauce, remove the skins from the roasted poblano peppers before blending. Using chicken thighs helps keep the meat tender and juicy during long simmering times.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking, Stovetop, Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (280 g)
- Calories: 630 calories
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 42 g
- Saturated Fat: 17 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 47 g
- Cholesterol: 150 mg
Keywords: chili verde, chicken, roasted peppers, tomatillo, Mexican, comfort food, spicy, easy weeknight meal