Dairy-Free Chili Verde
Transform your dinner table with the bold and vibrant flavors of Dairy-Free Chili Verde, a light yet satisfying spin on the traditional Mexican dish. Tender, shredded chicken thighs simmered in a tangy tomatillo-based sauce create a perfectly balanced medley of smoky, spicy, and citrusy notes. Featuring roasted poblano and jalapeño peppers, zesty lime juice, and fragrant cilantro, this one-pot recipe packs maximum flavor without relying on dairy. Ideal for weeknight meals or entertaining guests, this chili verde is not only gluten-free but also customizable with your favorite sides like rice, tortillas, or a fresh avocado garnish. Ready in just over an hour, it’s a crowd-pleasing alternative to heavy comfort foods that nourishes and delights.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 poblano peppers, seeded and chopped
- 1 jalapeno pepper, seeded and chopped
- 1 pound tomatillos, husked and chopped
- 2 4-ounce cans canned diced green chilies
- 2 cups low-sodium chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
Instructions
1. Heat the olive oil over medium-high heat in a large pot or Dutch oven.
2. Add the chicken thighs to the pot and cook for 5-7 minutes on each side or until browned. Remove the chicken and set aside.
3. In the same pot, add the diced onion and cook for 3-4 minutes until it becomes translucent.
4. Stir in the minced garlic, chopped poblano and jalapeno peppers, and cook for an additional 2 minutes.
5. Add the chopped tomatillos and canned green chilies to the pot. Stir to combine.
6. Pour in the chicken broth, ground cumin, oregano, salt, and black pepper. Bring to a simmer.
7. Return the browned chicken thighs to the pot. Cover and cook on low heat for about 30 minutes, or until the chicken is fully cooked and tender.
8. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
9. Stir in the lime juice and chopped cilantro. Adjust seasoning with additional salt and pepper if needed.
10. Serve hot with your choice of sides, such as rice or tortillas. Enjoy your Dairy-Free Chili Verde!
Nutrition Facts
Calories |
2591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.1 g | 176% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 4267 mg | 186% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 38.2 g | ||
| Protein | 253.9 g | 508% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 360 mg | 28% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 4776 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
