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Delicious Chicken Chile Verde stew with tomatillos, jalapeños, and peppers.

Chicken Chile Verde

A comforting and gut-friendly Chicken Chile Verde that combines savory and tangy green stew flavors, perfect for sensitive stomachs.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Green Sauce
  • 4 medium tomatillos Roasted until blistered.
  • 1 large poblano pepper Roasted.
  • 1 small jalapeno pepper Roasted (adjust for spice level).
  • 1/2 cup fresh cilantro Chopped.
  • 1 large lime Juiced.
  • 1 teaspoon salt Adjust to taste.
  • 1 cup chicken broth Bone broth is preferred.
For the Chicken
  • 1 pound chicken breasts or thighs Cut into chunks.
For Cooking
  • 2 tablespoons olive oil or avocado oil For sautéing.
  • to taste pinch black pepper Optional, depending on tolerance.

Method
 

Preparation of Green Sauce
  1. Roast the tomatillos, poblano, and jalapeno peppers under the broiler or on a hot skillet until they have blistered spots and a sweet smell.
  2. Steam the roasted peppers in a bowl covered for about 10 minutes, then peel off the skins.
  3. Blend the roasted tomatillos, peppers, cilantro, lime juice, salt, and chicken broth until smooth.
Cooking the Chicken
  1. In a pot, heat olive oil over medium heat and add the blended green sauce.
  2. Bring to a gentle simmer and add the chicken chunks.
  3. Cook until the chicken is fully cooked, then shred or break it up in the pot.
  4. Keep the heat gentle to avoid toughening the chicken and to develop flavor.
Serving
  1. Serve the Chile Verde hot, garnished with fresh cilantro, lime wedges, and optional yogurt or avocado.

Notes

Allow chicken to sit at room temperature for 10 to 15 minutes before cooking for even cooking. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.