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Chile Verde Chicken Tacos

  • Prep 10 min
  • Total 40 min
  • Ingredients 11
  • Servings 4

Ingredients

5
tomatillos
2
serrano chili peppers
4
huerito chili peppers
2
chicken thighs
2
jalapeños
1
tablespoon vegetable oil
1/2
onion
2
garlic cloves
1
pinch oregano
Salt and pepper, to taste
8
corn tortillas

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Prepare this recipe a day ahead, and let it sit in the fridge overnight. It almost tastes better once the flavor has set in.

I know you might be wondering, "what do you mean chicken chile verde?" Of course pork is the traditional way to make chile verde; but you see, my aunt Brilla, with whom I'm extremely close, doesn't eat pork. For this reason alone, a long time ago, I decided to make this dish with chicken so my lovely tía could partake in the fun that is eating chile verde. In fact, she became so addicted to it that I now have to put it in a jar with ice packs and mail it to her to San Francisco! At first most people I told I was making chile verde with chicken were up in arms and didn't understand why I would do this sort of thing. But let me tell you that as soon as they tasted it, opinions quickly shifted! "You can't even tell the difference" or " I think I like it better!" These are some of the statements that I hear when I make it. My secret? The green sauce.Oh, and it needs to be eaten off a corn tortilla as a taco!

Directions

  • 1 In a large pot filled with water halfway over a medium flame, add tomatillos and chiles. Boil for 35 minutes.
  • 2 While chiles are boiling, boil chicken in a separate pot for 15 to 20 minutes (depending on how thick chicken is) or until cooked all the way through. Remove from water and cut into chunks. Set aside.
  • 3 In a small frying pan over a medium flame, add vegetable oil and allow to get hot. Fry onion and garlic until crisp and brown, for about 5 minutes.
  • 4 Remove chiles and tomatillos from water and put them in a blender. Add onion and garlic, and the 1 cup of water that you boiled the chiles in. Add in oregano, salt, and pepper. Blend until smooth.
  • 5 Pour chile in a large frying pan over a medium flame and add in the chicken. Mix to combine, for 5 minutes.
  • 6 Heat corn tortillas over an open flame.
  • 7 Fill the center with chile verde chicken.
  • 8 Serve and enjoy!

I know you might be wondering, "what do you mean chicken chile verde?" Of course pork is the traditional way to make chile verde; but you see, my aunt Brilla, with whom I'm extremely close, doesn't eat pork. For this reason alone, a long time ago, I decided to make this dish with chicken so my lovely tía could partake in the fun that is eating chile verde. In fact, she became so addicted to it that I now have to put it in a jar with ice packs and mail it to her to San Francisco! At first most people I told I was making chile verde with chicken were up in arms and didn't understand why I would do this sort of thing. But let me tell you that as soon as they tasted it, opinions quickly shifted! "You can't even tell the difference" or " I think I like it better!" These are some of the statements that I hear when I make it. My secret? The green sauce.Oh, and it needs to be eaten off a corn tortilla as a taco!

Rate and Comment

Nicole Presley Nicole Presley
September 21, 2015

I know you might be wondering, "what do you mean chicken chile verde?" Of course pork is the traditional way to make chile verde; but you see, my aunt Brilla, with whom I'm extremely close, doesn't eat pork. For this reason alone, a long time ago, I decided to make this dish with chicken so my lovely tía could partake in the fun that is eating chile verde. In fact, she became so addicted to it that I now have to put it in a jar with ice packs and mail it to her to San Francisco! At first most people I told I was making chile verde with chicken were up in arms and didn't understand why I would do this sort of thing. But let me tell you that as soon as they tasted it, opinions quickly shifted! "You can't even tell the difference" or " I think I like it better!" These are some of the statements that I hear when I make it. My secret? The green sauce.Oh, and it needs to be eaten off a corn tortilla as a taco!