Cozy Green Chili Verde with Chicken
A rich and comforting one-pot green chili made with roasted green chilis, salsa verde, and juicy chicken thighs, perfect for chilly nights 🌶️
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🕒 Prep Time: 25 min | Cook Time: 2 hr 30 min | Total Time: 2 hr 55 min
📝 Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp minced garlic
- 1 yellow onion, diced
- 7 cups chicken broth, divided
- 2 cups roasted and chopped green chilis (e.g. hatch, poblano, or Anaheim)
- 1½ cups tomatillo salsa (salsa verde)
- 1 tbsp ground cumin
- ½ tsp Mexican oregano (or regular oregano)
- 1 pinch ground cloves
- 2 large potatoes, peeled and cubed
- 1 lime, juiced
- 2–3 tbsp masa harina (Mexican corn flour)
Optional toppings:
- Mexican crema or sour cream
- Chopped cilantro
👩🍳 Step-by-Step Instructions
- Brown the Chicken Thighs
Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown on each side (about 3 minutes per side). 🔥 - Sauté the Aromatics
Add diced onions and garlic to the pot. Cook for 3–4 minutes until softened and fragrant. - Simmer the Verde Base
Pour in 5 cups of broth along with the green chilis, salsa verde, cumin, oregano, and cloves. Stir well. Reduce heat and cover. Simmer for 1 hour, stirring occasionally. - Shred the Chicken
Remove the chicken thighs from the pot and transfer to a plate. Shred them with two forks into bite-sized pieces. 🥄 - Add Potatoes
While shredding the chicken, add cubed potatoes to the pot and simmer for 20 minutes or until tender. - Thicken with Masa
In a separate bowl, mix 2 cups of broth with 2–3 tablespoons of masa harina until smooth. Slowly stir this into the pot to thicken the chili. - Return Chicken & Finish
Return the shredded chicken to the pot and cook for another 20 minutes uncovered, until thickened. Stir in fresh lime juice. - Serve
Ladle into bowls and top with a drizzle of Mexican crema or sour cream and fresh cilantro, if desired. Enjoy! 😋
🔥 Pro Tips
- Roast Ahead: Roast and freeze your green chilis in batches to save prep time later.
- Swap It: No masa harina? Use a flour or cornstarch slurry in a pinch, though flavor won’t be as authentic.
- Make it Milder: Remove chili seeds and membranes to reduce heat.
🥗 Nutrition Info (Per Serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 420 | 27g | 30g | 21g | 4g | 5g |
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.