Chicken Chile Verde





Introduction: Chicken Chile Verde

Chicken simmered with tomatillos and other tasty green stuff.

Step 1: Chop Veggies

Initial ingredients:

3-4 onions
handful of hot peppers (to your spice preference)
2 bell peppers (I picked red, but green is fine and fits the color scheme)

Saute the veggies in canola oil, and add a bit of black pepper. Stir until they've softened and begin to brown.

Step 2: Add Chicken

2 lbs boneless chicken*, chopped (I used thighs; breasts are also fine)

Remove bones and fat, chop into bite-size pieces, and add to pot. Stir as necessary as the chicken browns. You can up the meat/veg ratio if you prefer; 2lbs is really the minimum, though.

*This recipe is traditionally made with pork, but we're pretending to be healthy by using chicken. You don't really need to do anything different to swap meats.

Step 3: Add Tomatillos

3-4 lbs tomatillos, chopped

Peel off the husks, then wash and coarsely chop the tomatillos before add them to the pot. Stir with enthusiasm.

Step 4: Season and Simmer

handful garlic, coarsely chopped
black pepper (to taste)
1c stock* or 2 boullion cubes
~1T cumin
sprinkle of allspice

Stir as necessary. The tomatillos will drop a huge quantity of water, which needs to cook off to give a proper stew consistency. Leave the pot on medium/low at the back of the stove to simmer, and stir as needed to prevent sticking.

*see pressure cooker beef stock for instructions on making your own; you may substitute chicken or turkey bones without changes.

Step 5: Finish and Serve

When the liquid has cooked down and the meat is just about ready to fall apart, do some last-minute tasting. This is the time to add more cumin, some extra garlic, a dash of hot sauce, another boullion cube, extra salt, or anything else that will finish out the flavor properly.

Turn the heat off, and stir in a coarsely-chopped handful of cilantro.

Serve warm. The flavor gets better after sitting in the fridge overnight.

This was a collaboration with my mother, who did lots of chopping, photographing, and tasting.



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    I've been hunting for new soup and stew recipes to get away from the same five types I've been stuck on for years. This looks amazing. My only question is what does it taste like? I'm on a budget and can't be wasteful.

    It's quite good, and gets better as leftovers. That said, if on a tight budget don't make this unless you can get cheap tomatillos - try a mexican grocery or similar source for the tomatillos, don't pay specialty-item price.

    This looks really good! I'm going to make some next week. Even though I am a fairly decent cook on the rare occasions that my girlfriend (she is a totally awesome cook) is away, my sicko friends will probably tell me that it is like a sore d*#k! You just can't beat it!

    p.s.: please don't ban me from this site. My kids already told me "Dad, that's so lame!!" I promise to never let that happen again. I couldn't resist, I've never posted anything on this site before. But seriously, a lot of these recipes look delicious.

    this stiff looks really good. is it good?

    It is awesome!

    We make this all the time. We love it and it is great to serve for a bunch of friends. We freeze the leftovers and we always serve with some sour cream and fritos. Sometimes with a homemade white bean dip and guacamole.

    looks so gooood but never cooked with hot peppers - what kind? and if there is only 2 of us, how much should i cut it down by?? thnx

    There are only two of us, but it makes such great leftovers I don't cut it down!

    If you're not used to hot peppers, start slowly. Use a jalapeno or a serrano, and see these instructions for safely handling and chopping hot peppers.

    I made this Saturday & had leftovers on Sunday. Yum!!! I made a half batch & used 2 serranos & 1 jalapeno. I'd say it came out low on the spicy scale. More recipes Canida!

    You'll have to kick in some habaneros, then! I'll see if I can get the recipe backlog moving. Check back tomorrow...