Green Chicken Chile

Bursting with zesty flavor and a hint of heat, Green Chicken Chile is the ultimate comfort food for spice lovers. Juicy, seared chicken thighs are simmered in a vibrant blend of tomatillos, poblano peppers, and jalapeños, creating a savory green chile base infused with bold spices like cumin and oregano. Fresh cilantro and a splash of lime juice add a bright, herbaceous finish, making every bite irresistibly fresh and flavorful. Perfect for weeknight dinners, this one-pot recipe is ready in just an hour and pairs beautifully with warm tortillas, fluffy rice, or hearty beans. Whether you're seeking a cozy meal or a crowd-pleasing dish, Green Chicken Chile delivers a satisfying punch of southwest-inspired goodness.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium poblano peppers, seeded and diced
• 1 medium jalapeño pepper, seeded and minced (optional)
• 1 pound tomatillos, husked and halved
• 3 cups chicken broth
• 4 ounces diced green chilies (canned)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 cup fresh cilantro, chopped
• 2 tablespoons lime juice

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.

Step 3

Lower the heat to medium and add the diced onion to the pot. Sauté for 3-4 minutes until softened, then stir in the minced garlic, diced poblano peppers, and minced jalapeño (if using). Cook for another 2 minutes until fragrant.

Step 4

Add the tomatillos to the pot and cook for 5 minutes, stirring occasionally, until they begin to soften and release their juices.

Step 5

Pour in the chicken broth and add the diced green chilies, ground cumin, and dried oregano. Stir to combine.

Step 6

Return the chicken thighs to the pot, submerging them in the liquid. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, or until the chicken is tender and cooked through.

Step 7

Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot.

Step 8

Stir in the chopped cilantro and lime juice. Taste the chile and adjust seasoning with additional salt or pepper, if needed.

Step 9

Serve hot with warm tortillas, rice, or over a bowl of beans. Garnish with extra cilantro and lime wedges, if desired.

Nutrition Facts

Serving size	2564.4 grams (2564.4g)

Amount per serving	% Daily Value*
Calories	2083

Total Fat 110.70g	142%
Saturated Fat 26.00g	130%
Polyunsaturated Fat 2.70g
Cholesterol 851mg	284%
Sodium 5262mg	229%
Total Carbohydrate 76.60g	28%
Dietary Fiber 22.60g	81%
Total Sugars 37.50g
Protein 200.20g	400%

Vitamin D 48IU	238%
Calcium 355mg	27%
Iron 18mg	98%
Potassium 4806mg	102%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.4%

Protein: 38.1%

Carbs: 14.6%