Chicken Chili Verde
, 1 h, 8 servings
A bright, herb-forward Mexican stew of shredded chicken simmered with tomatillos, poblanos, and spices, finished with fresh cilantro.
| prepPeel and wash tomatillos; cut into quarters | ||||||
| prepPeel and chop onion; peel and mince garlic | ||||||
| prepSeed and chop poblano and jalapeño peppers | ||||||
| 2 tablespoons olive oil | Sauté onion, garlic & peppers, 5–8 min | Add tomatillos, chicken, spices & broth | Simmer 25–30 min until chicken cooked | Remove bay leaf, blend until mostly smooth | Shred chicken, stir back in, add cilantro | Taste, season with salt & pepper, serve |
| 1 large onion, peeled and chopped | ||||||
| 6 cloves garlic, peeled and minced | ||||||
| 4 poblano peppers, seeded and chopped | ||||||
| 1–2 jalapeño peppers, seeded and chopped | ||||||
| 450 g tomatillos, cut into quarters | ||||||
| 1.1 kg boneless chicken (breasts, thighs, or both) | ||||||
| 1 tablespoon ground cumin | ||||||
| 1 tablespoon ground coriander | ||||||
| 1 tablespoon dried oregano | ||||||
| 1 teaspoon salt | ||||||
| 1 bay leaf | ||||||
| 950 ml chicken broth | ||||||
| 15 g chopped cilantro | ||||||
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