Chicken Chile Verde

7 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    2 h 15 m
  • Ready In

    2 h 45 m
Chef John
Recipe by  Chef John

“During culinary school I worked at a Mexican restaurant in Saranac Lake, NY, called Casa Del Sol. My favorite dish was the Chile Verde. In this version I simmer large chunks of chicken slowly in an exotic green sauce of tomatillos and chilies.”

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Adjust Servings

Original recipe yields 6 servings



  1. Season chicken pieces with salt and black pepper on all sides.
  2. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.
  3. Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
  4. Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.
  5. Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.
  6. Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
  7. Season with salt and pepper to taste; serve garnished with sour cream.

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Reviews (7)

Rate This Recipe


Made this tonight using only bone in, skin on chicken thighs. I cooked as directed and once I added the potatoes I removed the chicken from the pot to take off the skin and bones, shredded the chicken and then replaced it in the pot to continue cooking with the potatoes. I am making burritos with it. It is very yummy! It could almost use some fresh cilantro and lime juice at the very end to give it a little more punch.



What a disappointment. Bland. Will definitely not make again.

Cecilia Lopez Perrette

Cecilia Lopez Perrette

This recipe was flavorful. I will definately make it again. It was very simple to make. I used 3 jalapeno's because we like it hot but next time I'm going to use the 2 recommended in the recipe because it really was too hot.

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Amount Per Serving (6 total)

  • Calories
  • 441 cal
  • 22%
  • Fat
  • 24.7 g
  • 38%
  • Carbs
  • 30 g
  • 10%
  • Protein
  • 25.7 g
  • 51%
  • Cholesterol
  • 70 mg
  • 23%
  • Sodium
  • 554 mg
  • 22%

Based on a 2,000 calorie diet



previous recipe:

Thai Grilled Chicken with Sweet Chile Dipping Sauce


next recipe:

Green Chile Chicken Stew