Ingredients
- 2 lbs boneless chicken thighs
- 4 tomatillos, husked and diced
- 2 green chilies (jalapeños or serranos), diced
- 1 onion, diced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- Salt to taste
Instructions
- Prep the ingredients: Rinse tomatillos and remove husks. Dice tomatillos, onion, garlic, and chilies.
- Sauté aromatics: In a large Dutch oven, heat olive oil over medium heat. Add onion, sauté until translucent; add garlic, sauté for an additional minute.
- Cook the chicken: Push onion and garlic to the side, place chicken in center, and cook for about 5 minutes on each side until browned.
- Add tomatillos and chilies: Stir in diced tomatillos, green chilies, and salt, ensuring chicken is surrounded by the ingredients.
- Simmer: Pour in chicken broth until chicken is mostly submerged. Bring to a simmer, cover, and cook for 30-40 minutes until chicken is tender.
- Shred the chicken: Remove chicken, shred it with two forks, and return to the pot to absorb flavors.
- Finish with lime and herbs: Squeeze lime juice into the chili verde, stir in chopped cilantro and adjust salt to taste.
- Serve warm: Ladle into bowls and serve hot with warm tortillas or a side salad.
Notes
For an extra flavor boost, roast tomatillos and green chilies before adding them to the pot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten-Free