Green Chicken Chile
Bursting with zesty flavor and a hint of heat, Green Chicken Chile is the ultimate comfort food for spice lovers. Juicy, seared chicken thighs are simmered in a vibrant blend of tomatillos, poblano peppers, and jalapeños, creating a savory green chile base infused with bold spices like cumin and oregano. Fresh cilantro and a splash of lime juice add a bright, herbaceous finish, making every bite irresistibly fresh and flavorful. Perfect for weeknight dinners, this one-pot recipe is ready in just an hour and pairs beautifully with warm tortillas, fluffy rice, or hearty beans. Whether you're seeking a cozy meal or a crowd-pleasing dish, Green Chicken Chile delivers a satisfying punch of southwest-inspired goodness.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium poblano peppers, seeded and diced
- 1 medium jalapeño pepper, seeded and minced (optional)
- 1 pound tomatillos, husked and halved
- 3 cups chicken broth
- 4 ounces diced green chilies (canned)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 cup fresh cilantro, chopped
- 2 tablespoons lime juice
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
Lower the heat to medium and add the diced onion to the pot. Sauté for 3-4 minutes until softened, then stir in the minced garlic, diced poblano peppers, and minced jalapeño (if using). Cook for another 2 minutes until fragrant.
Add the tomatillos to the pot and cook for 5 minutes, stirring occasionally, until they begin to soften and release their juices.
Pour in the chicken broth and add the diced green chilies, ground cumin, and dried oregano. Stir to combine.
Return the chicken thighs to the pot, submerging them in the liquid. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, or until the chicken is tender and cooked through.
Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot.
Stir in the chopped cilantro and lime juice. Taste the chile and adjust seasoning with additional salt or pepper, if needed.
Serve hot with warm tortillas, rice, or over a bowl of beans. Garnish with extra cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
2083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 5262 mg | 229% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 37.5 g | ||
| Protein | 200.2 g | 400% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 355 mg | 27% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 4806 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.
