My sister Monique made this yummy dish inspired by Serious Eats during my Sacramento visit. It was so good that I decided to make it my own while using one of my new jalapenos.
Using the Instapot made this chili verde chicken a snap. A traditional recipe would have been on the stovetop for an entire day melding these delicious ingredients.
I’m going to share the recipe in a printable format here and type it like I made it which is a bit different from the original recipe. The original recipe is linked above if you’re interested. They also have a pork rendition.
I’ve eaten the chicken and chili in a flour tortilla burrito style (twice) and as a bowl of chili once. And I still have a ton of leftovers.
The rest went into the freezer for a cold day’s comfort.
A few notes:
Peppers
I used one seeded and roasted jalapeno from my garden. I used four large roasted green chilies from my Colorado visit. They are much like Hatch green chilies.
I removed the stems and most of the seeds. The the dish is pretty spicy. I could have taken it a bit spicier, but I wouldn’t have been able to share it with a normal human being.
These peppers go into the Instapot, so roasting is not really necessary, but I just happened to have them that way.
Chicken
I used one pack of Costco fresh bone-in chicken thighs. I’m not exactly sure how much that is poundage wise, but it was three really large thighs.
Liquid
I used six tomatillos and once they are in the Instapot, they turn to liquid so surprisingly this recipe calls for no additional liquid, but I did add 1/4 cup water.
Blending
Many times when making soups, I like to use my blender for the smoothest outcome. Since this gets really well done, a minute or so with an immersion blender was enough. A few hunks and seeds just added to the depth of the dish.
Garnish
Garnish with your favorite Mexican-style toppings if you like. Sour cream, cheese, avocado, lime would all be great. I didn’t use any garnish and didn’t miss it a bit.
Instapot Chili Verde Chicken
Equipment
- 1 Pressure Cooker I used an insIapot
Ingredients
- 1 pkg bone-in chicken thighs 3 or 4 large thighs and drumsticks would work, up to three pounds
- 4-6 tomatillos
- 4 seeded chilies (such as Hatch or Poblano)
- 1 seeded jalapeno
- ½ roughly chopped onion
- 1 clove garlic
- 1 tbsp cumin
- 2 tsp sea salt
- ¼ cup water
Instructions
- Combine all ingredients in the Instapot and set to high pressure for 30 minutes. When finished, quick release.
- Remove chicken and shred.
- Blend the liquid with an immersion blender or in a kitchen blender.
- Serve immediately with tortillas and garnish with lime or cilantro if desired
😋 yummy
And easy!