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Adam Richman's Chicken Chile Verde
Nathan Congleton / TODAY
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I think most people are used to the traditional brick red spicy, smoky chili that we all know and love. But in New Mexico, I was introduced to this delicious variation on the theme. The color is bright, it's still rich but oddly refreshing due to all the greens used in it.

Technique tip: You can freeze homemade salsa for weeks and use for other dishes throughout the month.

Swap option: Green tomatoes can be used in the place of tomatillos. A 2-pound pork picnic roast can be used instead of chicken.


  • Salsa Verde

    • 1 pound tomatillos, peeled
    • 1 large white onion, peeled and quartered
    • 4 cloves garlic, peeled
    • 3 to 4 jalapeños
    • Olive oil
    • 1/2 cup fresh cilantro leaves
    • Salt and freshly ground black pepper
  • Chicken Chili

    • 1 pound boneless, skinless chicken breast
    • 1 pound boneless, skinless chicken thighs
    • Salt and freshly ground black pepper
    • Garlic powder
    • Four 15-ounce cans white beans, rinsed and drained
    • 8 cups chicken broth
    • 2 cups salsa verde (recipe above)
    • 2 teaspoons cumin
    • 1 teaspoon chili powder
    • 1 yellow onion, diced
    • 2 tablespoons olive oil
    • 1 bunch cilantro, chopped
  • To serve

    • 1 cup sour cream or plain Greek yogurt
    • 1 cup Monterey Jack cheese, shredded
    • 1 avocado, sliced
    • Lime wedges


For the salsa verde:

1. Preheat oven to 400°F.

2. Toss the tomatillos, onion, garlic cloves and jalapeños with a drizzle of olive oil and spread out evenly on rimmed baking sheet. Roast for 15 minutes turning at the halfway mark.

3. Carefully remove veggies from baking sheet and blend in blender or food processor, making sure you still leave some texture to the mixture.

4. Heat 2 to 3 tablespoons of olive oil over high heat in saucepan. When oil begins to ripple, add blended vegetables and stir.

5. Reduce heat to medium-low and cook for about 15-20 minutes then pour mixture back in blender, add cilantro and blend again.

6. Salsa can be used immediately, or kept in fridge for roughly three days.

For the chicken chili:

1. Season the chicken with salt and pepper and garlic powder.

2. Place chicken in a slow-cooker on low for 6-8 hours.

3. Take the chicken out, shred and cut into bite size pieces. Place back into the slow cooker with the juices.

4. Add the beans, chicken broth, salsa verde and spices. Place lid on the slow cooker and turn heat up to high.

5. In a skillet, place the diced onion with the olive oil, sprinkle with salt and cook until softened and translucent. Add the onions to the slow cooker and let simmer for 1 hour.

6. Add the chopped cilantro right before serving. Ladle into bowls and garnish with sour cream, Jack cheese, avocado and lime.

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