Green Chicken Chili

Green Chicken Chili

Ingredients

For the Verde Sauce

Tomatillos — 2 pounds, husked and roughly chopped

Roasted green peppers — 1 pound, chopped (Hatch chilies, poblanos, or a mix; canned is fine)

Jalapeño peppers — 2–3, chopped (optional for heat; use serranos for extra spice)

For the Green Chicken Chili

Vegetable oil — 2 tablespoons

Boneless chicken — 3 pounds, cut into bite-sized pieces (thighs, or a mix of thighs and breasts)

Onion — 1 large, chopped

Garlic — 4–5 cloves, minced

Green chili powder — 1 tablespoon (Hatch or any green chili blend; red chili powder may be used but will darken the color)

Mexican oregano — 1 tablespoon

Ground cumin — 1 teaspoon

Salt and black pepper — to taste

Chicken stock — ½ to 1 cup

White beans (canned) — 14 ounces, drained (up to 2 cans if desired)

Fresh cilantro — ½ cup, chopped

Fresh lime juice — from 1 large lime

Instructions

Make the Verde Sauce

Add the tomatillos, roasted green peppers, and jalapeños to a blender or food processor.

Blend until completely smooth, then set aside.

Cook the Green Chicken Chili (Stovetop)

Brown the Chicken

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Season the chicken with salt and pepper. Working in batches, sear the chicken for 2–3 minutes per side until lightly browned. Transfer to a plate and set aside.

Sauté the Aromatics

Add the chopped onion to the same pot and cook for about 5 minutes, until softened.

Stir in the garlic and cook for 1 minute, just until fragrant.

Bloom the Spices

Add the green chili powder, Mexican oregano, cumin, and additional salt and pepper if needed.

Stir and cook for 1 minute to release the spices’ aroma.

Simmer the Chili

Pour in the prepared verde sauce, then return the chicken and any accumulated juices to the pot.

Add the chicken stock and white beans, stirring to combine.

Bring to a gentle boil, then reduce the heat, cover, and simmer for 30 minutes, or until the chicken is fully cooked and tender. Simmer longer if desired for deeper flavor.

Finish and Serve

Remove from heat and stir in the fresh cilantro and lime juice.

Taste and adjust seasoning if needed. Garnish as desired and serve warm.

Slow Cooker Method

Prepare the Verde Sauce

Blend the tomatillos, roasted green peppers, and jalapeños until smooth. Pour the sauce into the slow cooker.

Optional Searing Step

Heat oil in a skillet over medium heat. Season the chicken and briefly sear with the onion and garlic for 3–4 minutes for extra flavor.

(To save time, this step can be skipped and everything added directly to the slow cooker.)

Slow Cook

Add the chicken, remaining ingredients, and seasonings to the slow cooker. Stir well.

Cover and cook on Low for 5–6 hours or High for 3–4 hours, until the chicken is tender.

Shred and Serve

Shred the chicken directly in the slow cooker, stir to combine, and serve with your favorite toppings.