Green Chicken Chili
Recipe By: @chilipeppermadness
🍲 Fun Fact: The verde base does most of the heavy lifting here: tomatillos, roasted green chiles, and optional jalapeños get blended into a punchy green sauce before they ever hit the pot.
🎥 WATCH The Video
Pro tip: Meet the perfect Dutch Oven for chili night!
Ingredients
For The Verde Sauce
2 lb tomatillos, husked and roughly chopped
1 lb roasted green peppers, such as Hatch chiles or poblanos
2–3 jalapeños, chopped, optional
For The Chili
2 tbsp vegetable oil
3 lb boneless chicken, cut into bite-size pieces
1 large onion, chopped
4–5 garlic cloves, minced
1 tbsp green chile powder
1 tbsp Mexican oregano
1 tsp ground cumin
Salt and pepper, to taste
½–1 cup chicken stock
14 oz canned white beans, drained
½ cup fresh cilantro, chopped
Juice of 1 large lime
Step By Step
1️⃣ Blend The Verde
Blend the tomatillos, roasted green peppers, and jalapeños until smooth. Set aside.
2️⃣ Sear The Chicken
Heat the oil in a large pot or Dutch oven. Season the chicken with salt and pepper, then brown it in batches. Transfer it to a plate.
3️⃣ Build The Base
Cook the onion until softened, then add the garlic. Stir in the green chile powder, oregano, cumin, salt, and pepper until fragrant.
4️⃣ Bring It Together
Add the verde sauce, chicken and its juices, stock, and white beans. Bring the pot up to a boil, then reduce to a covered simmer.
5️⃣ Let It Get Cozy
Simmer for about 30 minutes, until the chicken is cooked through and the flavors have settled into each other.
6️⃣ Finish Bright
Take the pot off the heat and stir in the cilantro and fresh lime juice. Taste, adjust the seasoning, and serve.
thebacklabel move: Sour cream or crema, avocado, cotija or Monterey Jack, crunchy tortilla strips, and an extra squeeze of lime all work beautifully on top.
Slow-cooker option: Build the verde sauce first, then combine everything in the slow cooker. Cook on low until the chicken is tender enough to shred, then stir and serve.
