During culinary school I worked at a Mexican restaurant in Saranac Lake, NY, called Casa Del Sol. My favorite dish was the Chile Verde. In this version I simmer large chunks of chicken slowly in an exotic green sauce of tomatillos and chilies.

Chef John
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken pieces with salt and black pepper on all sides.

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  • Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.

  • Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.

  • Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.

  • Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.

  • Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.

  • Season with salt and pepper to taste; serve garnished with sour cream.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

441 calories; 24.7 g total fat; 70 mg cholesterol; 425 mg sodium. 30 g carbohydrates; 25.7 g protein; Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/16/2013
Made this tonight using only bone in skin on chicken thighs. I cooked as directed and once I added the potatoes I removed the chicken from the pot to take off the skin and bones shredded the chicken and then replaced it in the pot to continue cooking with the potatoes. I am making burritos with it. It is very yummy! It could almost use some fresh cilantro and lime juice at the very end to give it a little more punch. Read More
(11)

Most helpful critical review

Rating: 1 stars
05/24/2012
What a disappointment. Bland. Will definitely not make again. Read More
(10)
23 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
01/16/2013
Made this tonight using only bone in skin on chicken thighs. I cooked as directed and once I added the potatoes I removed the chicken from the pot to take off the skin and bones shredded the chicken and then replaced it in the pot to continue cooking with the potatoes. I am making burritos with it. It is very yummy! It could almost use some fresh cilantro and lime juice at the very end to give it a little more punch. Read More
(11)
Rating: 4 stars
01/16/2013
Made this tonight using only bone in skin on chicken thighs. I cooked as directed and once I added the potatoes I removed the chicken from the pot to take off the skin and bones shredded the chicken and then replaced it in the pot to continue cooking with the potatoes. I am making burritos with it. It is very yummy! It could almost use some fresh cilantro and lime juice at the very end to give it a little more punch. Read More
(11)
Rating: 1 stars
05/23/2012
What a disappointment. Bland. Will definitely not make again. Read More
(10)
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Rating: 5 stars
05/14/2012
This recipe was flavorful. I will definately make it again. It was very simple to make. I used 3 jalapeno's because we like it hot but next time I'm going to use the 2 recommended in the recipe because it really was too hot. Read More
(5)
Rating: 5 stars
07/04/2012
I have made this many time it does not lack in flavor...unless you maybe did not use the seeds in the pepper..I think its wonderful Read More
(4)
Rating: 5 stars
05/24/2012
Absolutely delicious!!! My husband and son both loved it and soaked up the sauce with warm tortillas. I made the recipe as is except used chicken thighs and baby red potatoes. It's excellent the next day rolled up in a tortilla. Watch chef Johns video it's very helpful in making this dish perfect. Read More
(3)
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Rating: 5 stars
05/01/2016
Hybridized this recipe with another I found and it was UH-MAZING! Some changes: 4 boneless skinless chicken breasts (it's what I had). 1 more Jalapeno (2 total) 1 Poblano and 1 Anaheim pepper (fire-roasted before adding). 1 cinnamon stick. Reduced simmering time to 40 minutes before adding potatoes and simmered for 40 minutes more. Read More
(2)
Rating: 2 stars
11/20/2016
Something was missing in the flavor. Had to do a lot of fussing to get my taste buds happy. Read More
(2)
Rating: 4 stars
04/29/2018
This is a very good recipe I've made this twice now although it does need a little something to kick it up a notch. I'm adding some hot sauce (2 Tbsp). I also used pork butt rather than chicken for a little "beefier" flavor. Read More
(2)
Rating: 5 stars
04/29/2013
I just finished having some leftovers of this I made last night. Really wonderful; thank you Chef John! I may throw in some corn next time. To adjust to everyone's different "heat" expectations I made as written (2 jalapenos) and then set some cayenne pepper on the table for anyone who wanted more kick. This is fabulous! Read More
(2)