Description
Smoked Chicken Chile Verde is a smoky, savory Mexican-inspired dish made with tender smoked chicken simmered in a vibrant green tomatillo and green chile sauce, perfect for tacos, enchiladas, or serving over rice.
Ingredients
Units
Scale
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 pound tomatillos, husked and halved
- 2 poblano peppers, seeded and halved
- 2 jalapeños, seeded and halved
- 1 small onion, quartered
- 4 cloves garlic
- 1/2 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 cup chicken broth
Instructions
- Preheat smoker to 225°F (107°C) using oak, pecan, or applewood pellets.
- Season chicken with salt, pepper, and olive oil. Place chicken, tomatillos, poblanos, jalapeños, onion, and garlic directly on the smoker grates.
- Smoke everything for 1.5 to 2 hours until chicken is fully cooked (internal temp 165°F) and vegetables are tender and slightly charred.
- Transfer smoked vegetables and garlic to a blender. Add cilantro, cumin, oregano, and chicken broth. Blend until smooth to create the verde sauce.
- Shred the smoked chicken and toss it in the verde sauce.
- Simmer the chicken and sauce together in a large skillet over medium heat for 10-15 minutes until flavors meld.
- Serve hot with tortillas, rice, or over enchiladas.
Notes
- Adjust the number of jalapeños based on your heat preference.
- Use bone-in chicken for even more flavor if preferred.
- Store leftovers in an airtight container for up to 3 days or freeze for future meals.
- Top with sour cream, avocado slices, or queso fresco for extra richness.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg