The Best Chili Verde Recipe

Chili Verde Recipe

This Chili Verde Recipe is a Mexican-American dish that is traditionally made with green tomatillos, mild chiles like poblano or Anaheim, onions, garlic, and cilantro. The flavor is tangy with just a hint of kick from chili peppers, and the color is enchanting; a rich emerald green.

What is Chili Verde?

Chili Verde is often referred to as a soup, chili, or stew, but it is more commonly considered a stew. The dish is usually made with tender pieces of pork, chunks of beef, or a blend of both, sort of like a stew. Chicken is also a delicious option. The meat is cooked in a spicy green sauce that is made from green enchilada sauce and green chilies along with a shot of green Tabasco sauce.

What are Poblano Peppers?

If you are unfamiliar with these peppers you have probably seen them in your grocery store and not even noticed they were there. They are a type of chili pepper the came from Mexico organically. They are about as big as your hand, maybe a little longer, and have a mild heat level. These are one of the main tastes in this dish so DO NOT skip these in this soup or you will be missing out on a ton of flavor. Poblano peppers are a delicious and nutritious way to add some spice and color to your meals. When poblano peppers are fully ripe and red, they are dried and called ancho chiles.

Should you use Chicken or Pork?

While both chicken and pork are great options for Chili Verde, chicken is the winner in terms of health benefits. Chicken is a leaner meat than pork, which means it has less fat and calories. It is also a great source of protein, which is essential for building and repairing muscles. Chicken is also rich in vitamins and minerals like vitamin B6, vitamin B12, and iron. 

Here is how to make this Chili Verde Recipe

  1. In a small bowl, use a fork to mash the can of black beans just slightly. We are creating texture here that differs from the pinto beans we will use later on.
  2. Heat avocado oil in a large, heavy pot over high heat. I like to use a large cast iron pot but any large pot you have will do. Add chicken and cook for 5 to 6 minutes, turning occasionally, until browned.
  3. Add in to the pot your onion, poblanos, and garlic. Cook for 4 to 5 minutes until the onion is translucent and tender.
  4. After these turn translucent, add in your garlic powder, cumin, pepper, chili powder and stir. Then add in your stock and stir.
  5. Add the can of pinto beans, black beans, and salsa. Bring to a boil. Reduce heat to low to medium and simmer for about 10 minutes.
  6. Stir in corn, spinach, and cilantro. Cook for about 8 minutes until the spinach is wilted and all the ingredients have time to marry together and mix al their flavors.
  7. Serve after cooling for 1 minute and you can add on top some mozzarella cheese or sour cream. Why not both!
Chili Verde Recipe

Chili Verde Recipe

Chili Verde is a Mexican-American dish that is traditionally made with green tomatillos, mild chiles like poblano or Anaheim, onions, garlic, and cilantro. The flavor is tangy with just a hint of kick from chili peppers, and the color is enchanting; a rich emerald green.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Dinner, Soup
Cuisine American, Mexican
Servings 6
Calories 470 kcal

Ingredients
  

  • 1.75 lbs of chicken thighs cut into 1/2 inch pieces
  • 1 can 15 oz low sodium black beans
  • 1 can 15 oz low sodium pinto beans
  • 1 tbsp garlic powder
  • 1 tbsp cumin
  • 1 tsp celery seed optional
  • 1 tbsp pepper
  • 1 tbsp chili powder
  • 2 cups diced poblano peppers
  • 2 cups yellow onion
  • 2 cups spinach
  • 2 cups cilantro
  • 6 cloves garlic minced
  • 2 cups frozen corn
  • Sour Cream Optional
  • Mozzarella Cheese Optional

Instructions
 

  • In a small bowl, use a fork to mash the can of black beans just slightly. We are creating texture here that differs from the pinto beans we will use later on.
  • Heat avocado oil in a large, heavy pot over high heat. I like to use a large cast iron pot but any large pot you have will do. Add chicken and cook for 5 to 6 minutes, turning occasionally, until browned.
  • Add in to the pot your onion, poblanos, and garlic. Cook for 4 to 5 minutes until the onion is translucent and tender.
  • After these turn translucent, add in your garlic powder, cumin, pepper, chili powder and stir. Then add in your stock and stir.
  • Add the can of pinto beans, black beans, and salsa. Bring to a boil. Reduce heat to low to medium and simmer for about 10 minutes.
  • Stir in corn, spinach, and cilantro. Cook for about 8 minutes until the spinach is wilted and all the ingredients have time to marry together and mix al their flavors.
  • Serve after cooling for 1 minute and you can add on top some mozzarella cheese or sour cream. Why not both!

Nutrition

Calories: 470kcalCarbohydrates: 46gProtein: 35gFat: 17gSaturated Fat: 5gSodium: 454mgPotassium: 1362mgSugar: 8g
Keyword Chicken Chili Verde, Chili Verde, Chili Verde Soup
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