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When we go out to our favorite Mexican restaurant, my husband always orders Chili Verde. This recipe is a spin on his favorite, using chicken instead of pork. It is full of flavor from a selection of favorite peppers and is a lot easier to make than you would think. I've adapted this recipe from Serious Eats, a great place for recipes!
I used a mix of poblano, Anaheim, and serrano peppers. If you want a spicier dish, choose peppers that pack more heat, like jalapeno or habanero peppers. The key is you want a mix of peppers for a lot of flavor. You can roast your peppers in the oven, under the broiler, or on your bbq grill. I like to roast them directly on my gas cooktop. You will hear snaps and crackles, but don't worry, this is completely normal. You want to get your peppers as black as possible, all the way around.
After charring your peppers, you will want to wrap them in a clean paper towel and stick them in a closed plastic bag. Let them steam for about 10 minutes. Take them out and use the paper towel to rub off the charred skin. Don't worry if there are little bits of black stuck to them. It adds to the flavor. Do not run the peppers under water...you will remove too much of the flavor.
After roasting my serrano peppers in the oven, (500 degrees for 20-30 min) I cut them in half and removed the seeds and membranes. You can keep the seeds and membranes in the pepper if you want more heat.
You can make this recipe in a slow cooker, but to save TIME, I love using a pressure cooker. Even better, I love using FROZEN boneless, skinless chicken breasts, saving more time. Chicken is put in first, then everything else is dumped on top: tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a pinch of salt. I did not need to add any liquid. There is plenty from the chicken thawing and juices from the tomatillos. HOWEVER, depending on the type of pressure cooker you have, you may need to have 1/4 -1/2 cup liquid in your pot. Chicken stock is a good choice.
After pressure cooking on HIGH for 15 minutes with a quick release, remove the chicken and set aside. Use an immersion blender or transfer in batches into a blender to create the sauce.
Shred the chicken with two forks and put back into the blended sauce. Season to taste.
We like to put the Green Chicken Chili on a warm flour tortilla and top with cheese and cilantro.
Roll it up burrito style and top with additional sauce and cheese if desired.
Hubby declared this recipe a winner and I will make it for Cinco de Mayo!
Green Chicken Chili