Chicken Chile Verde


The secret to this tangy and spicy stew by chef Deborah Schneider is the warm tomatillo and chile sauce; topped with creamy avocado and cool sour cream, it's a perfect meal. Schneider sometimes swaps pork, cubed tofu, or vegetables like zucchini or mushrooms for the chicken. 

Chicken Chile Verde
Photo: © John Kernick
Total Time:
1 hr


  • 2 poblano chiles

  • 1 pound tomatillos—husked, rinsed and quartered

  • 3 cups water

  • 1 large jalapeño, chopped

  • 2 garlic cloves

  • 1 white onion, minced

  • 1 cup cilantro leaves

  • Kosher salt

  • Pepper

  • 2 tablespoons vegetable oil

  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces

  • Steamed rice, chopped avocado and sour cream, for serving


  1. Roast the poblanos directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let cool. Peel, stem and seed the poblanos, then cut into 1/2-inch dice.

  2. Meanwhile, in a medium saucepan, combine the tomatillos, water, jalapeño, garlic and half of the onion and bring to a boil. Simmer over moderately high heat until softened, 5 to 7 minutes. Drain, reserving 1/2 cup of the cooking liquid.

  3. In a blender, combine the boiled vegetables with the cilantro and reserved cooking liquid and puree until smooth. Season with salt and pepper.

  4. In a large, deep skillet, heat the oil. Season the chicken with salt and pepper and cook over moderately high heat for 5 minutes, stirring occasionally. Add the remaining onion and the poblanos and cook, stirring occasionally, until the onion is just starting to brown, 5 to 7 minutes. Stir in the sauce and bring to a boil, then simmer over moderate heat until slightly thickened, about 5 minutes. Serve the chile verde with steamed rice, avocado and sour cream.

Make Ahead

The chicken chile verde can be refrigerated overnight. Reheat gently, adding tablespoons of water if it seems too thick.

Suggested Pairing

A zesty Sauvignon Blanc.

Related Articles