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Chicken Chili Verde Tacos

Chicken Chili Verde Tacos

By Courtney HillFebruary 18, 2022

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Rating

Made with tangy tomatillos, earthy green chilies and herbal cilantro, and with allium underpinnings, chili verde hits many notes on the taste spectrum. For this simple, single-skillet version of chicken chili verde, we use canned tomatillos for convenience, and we blend a small measure of toasted pumpkin seeds into the sauce to enrich its flavor and consistency. We prefer the heartier flavor of chicken thighs, but boneless breasts work, too. Not a fan of tacos? The chili verde is equally good served with rice and beans, with the tortillas alongside.

Tip

Don’t worry if the tomatillo mixture seems dry when you add the chicken. As it cooks, the chicken will release some of its moisture, then cook in its own juices, resulting in a full-flavored sauce.

Ingredients
  • 2

    tablespoons grapeseed or other neutral oil

  • 2

    poblano chilies, stemmed, seeded and chopped

  • 1

    medium white onion, chopped, divided

  • 4

    tablespoons pumpkin seeds, toasted, divided

  • 4

    medium garlic cloves, chopped

  • 1 ½

    teaspoons chili powder

  • 26

    ounce can tomatillos, drained, crushed by hand

  • Kosher salt and ground black pepper

  • 1 ½

    pounds boneless, skinless chicken thighs, trimmed

  • ½

    cup lightly packed fresh cilantro, chopped

  • 2

    tablespoons lime juice, plus lime wedges to serve

  • 8

    (6-inch) corn tortillas, warmed

Step 1

In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the chilies and half of the onion; stir to combine, then cover, reduce to medium and cook, stirring occasionally, until the vegetables are well browned, 10 to 15 minutes.

Step 2

Add 2 tablespoons of the pumpkin seeds, the garlic and chili powder; cook, stirring, until fragrant, about 30 seconds. Add the tomatillos, ½ teaspoon salt and ¼ teaspoon pepper, then scrape up any browned bits. Nestle the chicken in the mixture. Bring to a simmer, then cover, reduce to medium and cook, occasionally stirring and turning the chicken and adjusting the heat as needed to maintain a simmer, until a skewer inserted into the largest piece meets no resistance, 16 to 20 minutes.

Step 3

Remove the skillet from the heat. Transfer the chicken to a large plate, then scrape the tomatillo mixture into a blender; reserve the skillet. Let both cool for about 5 minutes.

Step 4

Shred the chicken into bite-size pieces and return to the skillet. Puree the tomatillo mixture until mostly smooth, 30 to 60 seconds, then pour into the skillet. Set the pan over medium, bring the chili verde to a simmer and cook, stirring occasionally, until slightly thickened and heated through, 2 to 5 minutes.

Step 5

Off heat, stir in the cilantro and lime juice, then taste and season with salt and pepper. Serve with the tortillas, the remaining 2 tablespoons pumpkin seeds and the remaining chopped onion for making tacos; offer lime wedges on the side for squeezing.