This is the best Chili Verde I’ve ever made…although, I’ve only made it twice.
It’s not spicy, but you can make it spicy by adding jalapeños in addition to the peppers already listed. With the amount of food this recipe makes, I would say use at least 3 if you want it a little spicy. Or, just to be safe, try it with the Green Jalapeño Tabasco Sauce when you serve it.
Below you will see rotisserie chicken in the ingredients. If you can, I suggest you use one. It cuts the time of cooking down by several minutes and it makes things so much easier on you. Not to mention, the chicken is already seasoned!
I usually cook my sauces for close to a hour and a half to get everything tender and all the flavors mixed into the sauce. So, the time below may not be as accurate. You honestly just have to be patient. Try it after 30 to 45 minutes and if it’s delicious, then turn the heat off and let it sit for 10 more minutes. I know it’s weird and masochistic, but I promise it will all be worth it in the end. Just keep yourself occupied by eating a snack or cleaning up your mess from this recipe. (I snacked on olives. ❤)
Another thing you’ll notice with my recipes is that I don’t always know or remember how much I used of something, mainly herbs and spices. I think it’s really all about practice and preferences, so if you really like a spice or a herb, use it more than others and don’t be afraid to experiment. You can always put a little amount of your dish aside and experiment with that.
I do want to point out that this sauce might not even need the cumin and chili powder because there are so many other really nice flavors in this recipe, and the amount of cumin and chili used it so small.
One more thing about the ingredients–the amount of tomatillos I used was about 12. I tried to get the largest ones I could that were in good condition. I would try to use a lot of these because they are so delicious!
With this recipe you will probably make 6 to 8 large servings.
For crunchy: Using crushed tortilla chips mixed in the chili verde once it’s served to give it a little crunch, which is always nice to me in a sauce or soup. However, serving iceberg lettuce on top adds a good amount of crunch to it as well and makes the sauce very refreshing.
About the lime: You have to serve this with some freshly squeezed lime. It gives it so much more flavor and it seems like it compliments all the flavors in this recipe. You will not be disappointed that you gave a lime a squeeze.
Chicken Chili Verde
- 2 large Anaheim peppers, chopped
- 1 pound tomatillos—husked, rinsed and quartered (I may have used more than a pound, but the more the better!)
- 3 cups chicken broth
- 2 cans of hatch chilies (14 oz total)
- 8 oz can of black beans, more if desired (I boiled these before putting them in the sauce)
- 25 oz can of hominy, if desired
- 1 tsp cumin (approx.)
- 2 tsp chili powder (approx.)
- 3 garlic cloves, minced
- 1 large red onion, minced
- 1 cup cilantro, minced, plus more with serving, if desired
- Salt and pepper (however much desired)
- 2 tablespoons vegetable oil
- 1 pound of chicken breasts, or rotisserie chicken (which is what I used)
- Quinoa, lime, and lettuce for serving
- In a medium saucepan, combine the broth, tomatillos, garlic and half of the onion and bring to a boil. Simmer over moderately high heat until softened, 5 to 7 minutes.
- In a large pot, add oil and sauté the rest of the onion and the Anaheim peppers until tender.
- Meanwhile, cook the quinoa.
- Optional: Boiling the beans. Bring beans to a rolling boil. Remove from heat and skim off the top layer of foam and bubbles as much as you can into the sink. Pour about a cup of the water from the beans into the sauce and all the beans.
- Add the broth mixture, beans, hominy, cumin, chili powder, salt, and pepper to the onion and peppers. Bring to a boil, then simmer over moderate heat until slightly thickened, about 40 minutes to an hour. Serve the chile verde with quinoa, lime, tortilla chips, and lettuce.