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Chile Verde Chicken Tacos

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  • Prep 10 min
  • Total 40 min
  • Ingredients 11
  • Servings 4
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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!
by Nicole Presley
Updated Sep 21, 2015
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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

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!

Expert Tips

  • tip 1
    Prepare this recipe a day ahead, and let it sit in the fridge overnight. It almost tastes better once the flavor has set in.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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!
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