Chili Verde Recipe

Cooler temperatures are definitely here in London which may come as a relief to some after such a hot Summer. Autumn is on our doorstep which means crisp air, crunchy leaves underfoot, warm sweaters and hot drinks. I especially love a warm hearty meal when it’s cool outside, and this amazingly easy and tasty chili verde hits the spot. Technically, legit chili verde should have hatch green chilis from New Mexico, but I haven’t been able to find those locally, so I improvise and I promise you won’t miss them. If you know of a local source, please drop it in the comments.

This chili verde recipe is so easy to make; you just throw everything in a big pot and simmer as long as you feel like it (the longer the better).  This recipe makes a huge pot because I like to have leftovers to eat the next day, or freeze for later. It’s also a great meal to serve if you’re having company. If you want, you can easily halve this recipe to make a smaller pot. I love to serve this with chunks of avocado.

The tomatillos, chicken broth, and salsa verde are all available at Panzer’s in St. John’s Wood. In this recipe I’ve mentioned two types of salsa verde. Either is fine but you can combine them if you want to. If you’ve seen these ingredients elsewhere, please share your secrets! You might also be wondering why it calls for chicken thighs instead of breasts. I have found that thighs have a nicer flavor and work better in stews and soups because breasts can tend to get rubbery and dry if cooked a long time.

Hope you enjoy this comfort food packed with protein, good fats, vitamins, minerals and other micronutrients. Let us know your thoughts in the comments!



4 500g packages of chicken thighs

2 large 28oz cans of tomatillos

500 ml chicken broth

4 small cans (28 g each) of Herdez salsa verde (OR 2 jars of Arriba salsa verde (16 oz each), OR 2 cans of Herdez and one jar of Arriba)

2 medium yellow onions

2 cloves of garlic, crushed

2 bell peppers (I like yellow or orange in this recipe)

2 medium-large sweet potatoes

2 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon of salt (or more to taste)

Freshly ground black pepper to taste

Juice of 1 lime

Avocado cut in chunks (to garnish)



Add the chicken, tomatillos (drained), chicken broth, and salsa to a large pot and bring to a boil. While that’s heating up, chop the peppers and onions, and add them to the pot. Crush the garlic and add it to the pot. Add the seasonings and the lime juice. Bring it all to a boil, stirring often, and then reduce heat to simmer for at least an hour, or longer if you want. As it cooks you can break up the tomatillos and chicken thighs with your spoon. You can serve it as soon as the chicken and potatoes are cooked through, but the longer you cook it, the better it tastes! In fact, it’s even better the next day. Cut the avocado in chunks and serve on top then enjoy!