Salsa Verde Chicken (Chile Verde)

Chile verde, or salsa verde chicken, is a cornerstone of Mexican home cooking, especially in the central and northern states. The name simply means "green chile," referring to the vibrant sauce built from tomatillos and green peppers that gives the dish its tangy, slightly smoky character. Traditionally it's made with pork shoulder browned in lard and simmered low and slow, but a leaner chicken version is just as beloved and comes together far faster.

The flavor base is a roasted salsa verde: tomatillos, poblanos, jalapenos, onion, and garlic charred until blistered, then blended into a chunky, bright green sauce. That char is where the magic lives, giving the stew a depth that tastes like it simmered all day.

The Healthier Swaps

The classic pork-and-lard version is rich and delicious but heavy. Here we swap in lean chicken thighs, which stay tender and shred beautifully while carrying a fraction of the fat. For an even leaner dish, chicken breast works too. Instead of frying the vegetables in oil, we broil them, which develops that essential smoky-charred flavor using almost no added fat at all.

The sauce itself is naturally light — tomatillos are low in calories and high in flavor, so we don't need to thicken with flour or add cream. A single tablespoon of olive oil to sear the chicken is all the added fat the dish requires. The result is a hearty, satisfying stew at around 290 calories per serving with 32 grams of protein and just 14 grams of carbs, making it a great low-carb option that doesn't feel like a compromise.

Serving Ideas

Chile verde chicken is wonderfully versatile. Spoon it into warm corn tortillas for tacos, pile it over cauliflower rice for a low-carb bowl, or serve it in a shallow bowl topped with diced onion, a little crumbled queso fresco, and extra cilantro. It's also fantastic over a bed of brown rice or tucked into a baked sweet potato. Because it reheats and freezes so well, it's a perfect meal-prep recipe. For more bright, healthy comfort food, browse our full collection of Hispanic recipes.

FAQ

What are tomatillos and where do I find them?
Tomatillos are small green fruits wrapped in a papery husk, related to but distinct from tomatoes. They have a bright, slightly tart flavor that's the backbone of any good salsa verde. Look for firm, bright green ones in the produce section near the tomatoes or in the Latin foods area. Peel off the husk and rinse off the sticky residue before using.

How spicy is this dish?
As written it's mild to medium. The poblanos are quite mild, and removing the jalapeno seeds keeps the heat gentle. For more kick, leave the seeds in or add a serrano; for a milder version, use just one jalapeno or swap it for a second poblano.

Can I make it in a slow cooker?
Yes. Broil and blend the salsa verde as directed, then add it with the seared chicken and broth to a slow cooker. Cook on low for 6 hours or high for 3 hours, then shred and stir in the cilantro and lime before serving.

Ingredients

• 2 lb boneless, skinless chicken thighs, trimmed
• 1.5 lb tomatillos, husked and halved
• 2 poblano peppers, halved and seeded
• 2 jalapenos, halved (seeds removed for less heat)
• 1 white onion, quartered
• 4 cloves garlic, unpeeled
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano
• 1 cup low-sodium chicken broth
• 1/2 cup chopped fresh cilantro
• 1 lime, juiced
• 1 tsp salt and pepper to taste

Instructions

1. Preheat the broiler. Arrange the tomatillos, poblanos, jalapenos, onion, and garlic on a sheet pan; broil 8-10 minutes until charred, turning once.
2. Peel the roasted garlic and add all the charred vegetables to a blender with the cumin, oregano, and a pinch of salt. Blend into a chunky salsa verde.
3. Heat the olive oil in a large pot or Dutch oven over medium-high. Season the chicken thighs with salt and pepper and sear 3-4 minutes per side.
4. Pour the blended salsa verde over the chicken, add the broth, and stir to combine.
5. Cover and simmer gently for 25-30 minutes, until the chicken is fork-tender and easy to shred.
6. Shred the chicken in the pot with two forks and stir it back into the sauce; simmer 5 more minutes to thicken.
7. Stir in the cilantro and lime juice, taste for salt, and serve hot.