Chicken Chile Verde

Serving Size: 4
Total Time:

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.


  • 2 poblano chiles
  • chopped avocado, for serving
  • steamed rice, for serving
  • 1.5 Pound boneless skinless chicken thighs, cut into 1/2-inch pieces
  • 2 Tbsp vegetable oil
  • pepper
  • kosher salt
  • 1 cup cilantro leaves
  • 1 white onion, minced
  • 2 garlic cloves
  • 1 large jalapeño, chopped
  • 3 cup water
  • 1 Pound tomatillos—husked, rinsed and quartered
  • 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.

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Recipe Credit: Deborah Schneider
Image Credit: John Kernick