By Eileen Latimore
Chili Verde Tacos
5 steps
Prep:15minCook:45min
Tip: Don’t worry if the tomatillo mixture seems dry when you add the chicken. As it cooks, the chicken will release some of its moisture, then cook in its own juices, resulting in a full-flavored sauce.
The chili verde is equally good served with rice and beans, with the tortillas alongside.
Updated at: Wed, 16 Aug 2023 19:32:08 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories478.2 kcal (24%)
Total Fat19 g (27%)
Carbs37.8 g (15%)
Sugars1.9 g (2%)
Protein39.3 g (79%)
Sodium646.2 mg (32%)
Fiber7 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsgrapeseed oil
or other neutral
2poblano chilies
stemmed, seeded and chopped
1white onion
medium, chopped, divided
4 tablespoonspumpkin seeds
toasted, divided
4garlic cloves
medium, chopped
1 ½ teaspoonschili powder
26 ouncecan tomatillos
drained, crushed by hand
kosher salt
ground black pepper
1.5 poundsboneless skinless chicken thighs
trimmed
½ cupfresh cilantro
lightly packed, chopped
2 tablespoonslime juice
plus lime wedges to serve
86 inch corn tortillas
warmed
Instructions
Step 1
In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the chilies and half of the onion; stir to combine, then cover, reduce to medium and cook, stirring occasionally, until the vegetables are well browned, 10 to 15 minutes.
Step 2
Add 2 tablespoons of the pumpkin seeds, the garlic and chili powder; cook, stirring, until fragrant, about 30 seconds. Add the tomatillos, ½ teaspoon salt and ¼ teaspoon pepper, then scrape up any browned bits. Nestle the chicken in the mixture. Bring to a simmer, then cover, reduce to medium and cook, occasionally stirring and turning the chicken and adjusting the heat as needed to maintain a simmer, until a skewer inserted into the largest piece meets no resistance, 16 to 20 minutes.
Step 3
Remove the skillet from the heat. Transfer the chicken to a large plate, then scrape the tomatillo mixture into a blender; reserve the skillet. Let both cool for about 5 minutes.
Step 4
Shred the chicken into bite-size pieces and return to the skillet. Puree the tomatillo mixture until mostly smooth, 30 to 60 seconds, then pour into the skillet. Set the pan over medium, bring the chili verde to a simmer and cook, stirring occasionally, until slightly thickened and heated through, 2 to 5 minutes.
Step 5
Off heat, stir in the cilantro and lime juice, then taste and season with salt and pepper. Serve with the tortillas, the remaining 2 tablespoons pumpkin seeds and the remaining chopped onion for making tacos; offer lime wedges on the side for squeezing.
