Chicken Chile Verde

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Cook Time: 1 hour 15 minutes
Total Time: 1 hour 15 minutes
Servings: 2 -4
Author: Posh Journal


  • 3 cups chicken broth
  • 1 pound tomatillos roughly cut into small pieces
  • 1 bunch green onions coarsely chopped
  • 1 1/2 cups fresh cilantro with tender stems
  • 6 cloves garlic peeled
  • 1 1/2 pound skinless boneless chicken thighs
  • 1 1/2 teaspoons kosher salt (slightly more as needed per your preference)
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 3 tablespoons olive oil
  • 1 cups large onion chopped (about 2 )
  • 5 pieces medium Anaheim chiles cored, seeded, and diced into large
  • 3/4 cup diced roasted peeled seeded Anaheim chiliess
  • 1 tablespoon cumin seeds
  • 1/2 teaspoon smoked paprika
  • 1 inch cinnamon stick 3-
  • 2 teaspoons dried oregano
  • Fresh cilantro


  • Using a high speed blender, puree chicken broth with tomatillos, green onions, cilantro stems and fresh cilantro with tender stems. Set salsa verde aside.
  • Pat the chicken thighs dry with paper towels, cut into 1 1/2 inch pieces.
  • Place chicken in a large bowl, add salt/pepper, flour and toss to coat
  • Heat 1 tablespoon of oil in a Dutch Oven over medium heat. Add 1/3 of chicken, shaking any excess flour, then sear until golden brown on both sides for about 10 minutes. Transfer into a large bowl.
  • Heat 1 tablespoon of oil in the same Dutch Oven and add the remaining chicken, cook on both sides for about 10 minutes,
  • Heat 1 tablespoon of oil in the same Dutch Oven. Add the onion, Anaheim Chilies, Cumin, Paprika and cook until tender for about 4 minutes
  • Add the chicken then pour in the puree chicken broth from step 1. Add Oregano and a cinnamon stick and stir to combine.
  • Stir the chicken and broth occasionally for about 1 hour
  • Season with salt/pepper as needed.
  • Serve with tortilla or rice and fresh cilantro
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