Chicken Chili Verde



8-10 tomatillos husked and chopped

3 poblano  chiles rough cut

2 Serrano chiles  seeded and chopped

1 large onion chopped

1 green pepper chopped

4 garlic cloves minced

1/2 c chopped cilantro

4 chicken thighs skinless seasoned with salt and pepper

1 t cumin

1 t Mexican oregano

Salt and pepper to taste

4 cups chicken broth

Serving Recommendations

Avacado chunked

1/2 cup Cotija cheese crumbled

Lime cut in wedges

Cooked rice or tortillas


Place all the sauce ingredients in large sauce pan and bring to boil. Simmer for 2 hours occasionally stirring. Shred  the thigh meat from the bones and remove the bones. Simmer for another hour. Taste and adjust seasoning. Serve over rice or warmed tortillas with avacado, Cotija, and lime wedges.

Note: 2 skinless chicken breasts can be used in place of chicken thighs. Chicken thighs make a richer sauce. If you like more heat leave seeds in serrano chiles.


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