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Tomatillo Green Chicken Chili Recipe
Ash Tyrrell

Tomatillo Green Chicken Chili Recipe

I first made this tomatillo green chicken chili on a lazy Sunday when my kitchen was overflowing with fresh tomatillos and I had no idea what to do with them. One pot later, I was hooked. The tang from the tomatillos, the gentle heat from the chillies, and that deep, herby aroma of coriander made it an instant favorite in my house.
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons + 1 teaspoon olive oil — use extra virgin for a richer fruitier base flavor
  • 500 g tomatillos — pick firm ones with tight dry husks for the best tang
  • 5 jalapeños — halve them so they roast evenly and char slightly
  • 1 large white or brown onion chopped — brings sweetness that balances the tartness
  • 4 cloves garlic minced — freshly minced garlic gives a much stronger punch than the jarred kind
  • 1 green bell pepper chopped — adds body and a mild vegetal sweetness
  • 5 –10 spicy green chillies chopped — adjust the amount based on how much heat you can handle
  • 1 large handful fresh coriander cilantro, chopped — don't skip this, it's what gives the chili its signature herby aroma
  • 500 g boneless chicken or 750 g bone-in chicken legs — bone-in pieces give a richer, deeper broth
  • 1 teaspoon ground cumin — adds a subtle earthy warmth
  • 1 bay leaf — for a background layer of flavor while simmering
  • 1 tablespoon dried oregano — Mexican oregano works best if you can find it
  • 500 ml chicken stock — homemade stock gives noticeably better depth than store-bought
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon lime juice — freshly squeezed only bottled juice won't give the same brightness
  • 1 teaspoon green Tabasco or ¼ teaspoon clear vinegar — this is the finishing touch that lifts the whole dish

Method
 

  1. I start by halving the tomatillos through the middle, not from the top, and laying them cut-side up on a baking tray with the halved jalapeños. A light drizzle of olive oil goes over everything before it all goes under a hot grill for about 10 minutes. This step brings out a smoky sweetness that you just can't get any other way.
  2. While the tray is under the grill, I finely chop the onion, garlic, remaining green chillies, and bell pepper. I also chop the coriander separately since it goes in at two different stages. Having everything prepped before you start cooking makes the rest of the process move quickly.
  3. In a large pot, I heat the oil over medium-high heat and brown the chicken pieces for about 2 minutes per side, seasoning lightly with salt and pepper as they cook. I take the chicken out and set it aside on a plate while I build the base of the chili.
  4. In the same pot, I sauté the onions for a minute before adding garlic, bell pepper, chillies, cumin, bay leaf, and oregano. Once that's fragrant, I stir in the chopped coriander along with the roasted tomatillos and jalapeños, juices and all, mixing everything together well.
  5. The chicken goes back into the pot, followed by the chicken stock. I bring it to a boil, then reduce the heat to low, cover, and let it simmer for about an hour, stirring occasionally, until the chicken is falling-apart tender.
  6. Once the chicken is cooked, I pull it out, shred it off the bone, and return the meat to the pot. I let everything cook uncovered on low heat for another 10 minutes so the liquid reduces and thickens slightly.
  7. Right at the end, I stir in the lime juice and green Tabasco (or vinegar if that's what I have on hand), taste, and adjust the salt if needed. A sprinkle of fresh coriander and a drizzle of soured cream on top, and it's ready to go.

Notes

  • I always wash my tomatillos really well after removing the husk since they can be quite sticky underneath.
  • I like using bone-in chicken legs when I have the time, because the broth turns out noticeably richer.
  • I never skip roasting the tomatillos and jalapeños, even when I'm short on time, since that smoky note really makes the dish.
  • I taste and adjust the heat gradually, adding more chillies only after the base has simmered for a while, so I don't overdo it.
  • I let the chili rest for 10 minutes off the heat before serving, which helps all the flavors settle together.