Colorado Green Chili with Chicken Thighs

Cozy Green Chili Verde with Chicken

A rich and comforting one-pot green chili made with roasted green chilis, salsa verde, and juicy chicken thighs, perfect for chilly nights 🌶️

🕒 Prep Time: 25 min | Cook Time: 2 hr 30 min | Total Time: 2 hr 55 min

📝 Ingredients

• 2 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp minced garlic
• 1 yellow onion, diced
• 7 cups chicken broth, divided
• 2 cups roasted and chopped green chilis (e.g. hatch, poblano, or Anaheim)
• 1½ cups tomatillo salsa (salsa verde)
• 1 tbsp ground cumin
• ½ tsp Mexican oregano (or regular oregano)
• 1 pinch ground cloves
• 2 large potatoes, peeled and cubed
• 1 lime, juiced
• 2–3 tbsp masa harina (Mexican corn flour)

Optional toppings:

• Mexican crema or sour cream
• Chopped cilantro

👩‍🍳 Step-by-Step Instructions

1. Brown the Chicken Thighs
   Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown on each side (about 3 minutes per side). 🔥
2. Sauté the Aromatics
   Add diced onions and garlic to the pot. Cook for 3–4 minutes until softened and fragrant.
3. Simmer the Verde Base
   Pour in 5 cups of broth along with the green chilis, salsa verde, cumin, oregano, and cloves. Stir well. Reduce heat and cover. Simmer for 1 hour, stirring occasionally.
4. Shred the Chicken
   Remove the chicken thighs from the pot and transfer to a plate. Shred them with two forks into bite-sized pieces. 🥄
5. Add Potatoes
   While shredding the chicken, add cubed potatoes to the pot and simmer for 20 minutes or until tender.
6. Thicken with Masa
   In a separate bowl, mix 2 cups of broth with 2–3 tablespoons of masa harina until smooth. Slowly stir this into the pot to thicken the chili.
7. Return Chicken & Finish
   Return the shredded chicken to the pot and cook for another 20 minutes uncovered, until thickened. Stir in fresh lime juice.
8. Serve
   Ladle into bowls and top with a drizzle of Mexican crema or sour cream and fresh cilantro, if desired. Enjoy! 😋

🔥 Pro Tips

• Roast Ahead: Roast and freeze your green chilis in batches to save prep time later.
• Swap It: No masa harina? Use a flour or cornstarch slurry in a pinch, though flavor won’t be as authentic.
• Make it Milder: Remove chili seeds and membranes to reduce heat.

🥗 Nutrition Info (Per Serving)

Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.