Chile Verde–the perfect meal for a cold evening

We are bracing in south Texas for a blast of cold air. Don’t laugh at us–when it is below 60 degrees people will ask, “What’s with this cold weather?” So the possibility of 28 degrees and freezing rain/snow/drizzle has caused all kinds of warnings and has my kids talking about a snow day.


My Chile Verde recipe is ideal for this cold weather and it is a family favorite that is easy to make, incredibly healthy, and the perfect supper on a cold evening. I didn’t grow up with tomatillos, but I really love adding them to recipes and they are packed with Vitamin C so this is perfect for that extra boost needed at cold and flu time. You can make it as a chili or adding a little extra broth turns it into a delicious soup.

My recipe is inspired by one I found in the San Antonio Express News.


Chile Verde


  • 4-5 poblano chiles, roasted and peeled, or 1 (7 oz can) of green chiles
  • 2 pounds of boneless, skinless chicken or I used some left over cut up turkey that I froze from our Christmas dinner. You could also use rotisserie chicken.
  • 1 onion finely chopped (but I hate chopping onions so I just quarter mine and put it in the mini Cusinart.
  • 3 garlic minced
  • 1 bunch chopped fresh cilantro
  • 4 cups of chicken broth
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • salt and pepper to taste
  • 2 cups cooked white beans (navy or northern) or 1 15 oz can drained and rinsed.
  • Lime (optional)


  • If you decide to roast the poblano chiles, heat the broiler and place the peppers on a baking sheet. Turn the peppers as each side blackens. When the peppers are finished, place them in a bowl and cover with plastic wrap. After they cool, remove the skin from the peppers and scrape ff the seeds. Chop the pepper flesh into small pieces. OR you can just open a can of green chiles.
  • If the chicken is not cooked, spray a large pot with nonstick cooking spray and turn heat to medium high. Place chicken in pot and cook until it is no longer pink. Remove from pan and cut into bite-sized pieces.
  • Add onion to the same pan, cooking for about 4 minutes and adding chicken broth to prevent burning and to scrap off chicken bits from the bottom of the pan. Put cut-up chicken back into pan with onions.
  • Remove husks from tomatillos and cut them into quarters. Add the tomatillos to blender with garlic, cilantro and 1 cup of chicken broth. Add oregano, cumin, coriander and black pepper. Blend until small pieces. Pour the mixture over the chicken and bring to a boil.
  • Reduce heat and simmer, covered. Add the peppers and the rest of the chicken broth. Stir.
  • Add beans.
  • Simmer for another 20 minutes. Salt to taste.


I like to finish the chili with a squeeze of fresh lime. Top with sour cream or my favorite, plain yogurt. Serve with warm corn tortillas.






I am a mother of two sets of twins and a singleton. I explore the wild world of multiples and provide resources for other parents of multiples.
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