Chicken Chile Verde

Nothin’ original here folks. Just some chicken chile verde. A gorgeous Mexican stew colored by tomatoillos and green chiles. I often debate with myself whether I should share recipes that are unique and original or recipes where you can find millions of throughout the web.

But after all, this is a constant exploration of my palate, of food, of food in cultures and of what we eat in our home.

So, therefore, welcome to my second introduction to tomatillos.


Chicken Chile Verde via

I shared the first time I had tomatillos when I made roasted tomatillo salsa. It is always an adventure when visiting different cultural markets. We are so lucky to live in an area that has a vast cultural appeal. Southern Cali and especially Long Beach, has one of the most diverse populations in the country! There are many Latin areas filled with Mexican markets and vendors, a wonderful Asian population including Vietnamese, Cambodian and Japanese. I could honestly drive 10 minutes and dig into Pho and hop a few steps away and have the best pork tacos!

Chicken Chile Verde via

I would call this a 6…maybe 7 on the authentic scale. I don’t see chile verde in most Mexican restaurants and if anything, I probably gringo-fied it (can I say that on here?).  I read that authentic chile verde has LOTS of meat and little to no beans. I am sure this would be even more amazing with slow cooked pork, but I think adding beans adds more abundance and texture.

This was simple to make. I started with the same base I made with the salsa I mentioned earlier, threw it in the slow cooker and added chicken and beans. Everything melded and folded in together beautifully and was the perfect accompaniment with an ice cold cervesa, extra hot sauce and tortilla chips.  I could live on Mexican food, thank you.

Chicken Chile Verde

40 minutes


Yield: 6-8 servings

Serving Size: 1 cup chile verde


  • 4 Anaheim chiles, seeded and cut in half
  • 2 Lbs tomatillos (about 12), husks removed and cut into quarters
  • 1 jalapeno, cut in half
  • 1 onion, cut in quarters
  • 5 garlic cloves
  • 2 chicken breasts (if frozen, that's ok)
  • 2 cans white beans, rinsed and drained
  • 2 cup chicken stock
  • 1 large bunch of cilantro
  • 2 limes, zested and juiced
  • Water (optional to thin out sauce)
  • Salt and pepper, to taste
  • Olive oil for drizzling


  1. Begin by making roasted tomatillo salsa. On a baking sheet, add the anaheim chiles, tomatillos, jalapeno, onion and garlc cloves. Drizzle everything with olive oil and salt and pepper. Roast at 350 degrees F for 30 minutes, or until everything is softened and carmelized.
  2. When done, add roasted vegetables to a food processor along with cilantro, lime zest and juice and 1/2 cup water (if you need to thin out). Blend everything until it becomes a salsa consistency.
  3. Next, add everything else to your slow cooker! Add the salsa, chicken, beans and chicken stock. You may want to season additionally at this point too.
  4. Cook on high for 3-4 hours or low for 4-6 hours.
  5. When done, you should be able to easily shred chicken. Add shredded chicken back into chili.
  6. Serve with sour cream, tortilla chips and garnish with lime and extra cilantro.

This dish is easily made in the slow cooker, however can also be done on the stove top. Also, if time is an issue, throw in some frozen chicken breasts!

Chicken Chile Verde via



  1. says

    How would you say this rates on the “hot” scale, because I’m kind of a wimp with spices – though in allergy season anything to help clean out the sinuses is a definite plus for me. When I was in Santa Fe, even the stuff they called “mild” was a little tough for me.

    • SamanthaSamantha says

      Hi Lucy! Ok if you don’t want any heat…leave out the peppers!!Maybe add some nice sweet green bell peppers instead? I’m the opposite of you..I can handle the heat haha

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