Jenny Brule, host of the new podcast Consumed, shares her recipe for Chicken Chili Verde. Listen to episode 1 below!

Chicken Chili Verde

Serves 6

There are two cool aspects to this recipe: (1) The delicious synergy that comes from mixing ground cumin and fresh cilantro and, (2) That the chili can be slowly simmered on the stovetop, in the oven, in a slow-cooker or a pressure cooker.


4 cups tomatillos, husk removed, tomatillos chopped
2 medium red skin potatoes, chopped
2 Poblano peppers, seeded, chopped
1 green bell pepper, seeded, chopped
1 large yellow onion, chopped
2 plump garlic cloves, chopped
1 large bunch cilantro, washed, chopped
2 large jalapeños, seeded and chopped
1 ½ teaspoon ground cumin
1 teaspoon kosher or sea salt, plus more for seasoning chicken
½ cup chicken broth
4 large chicken thighs (bone-in, skin on)
1, 15 oz can cannellini beans, rinsed and drained


(1) Toss tomatillos, potatoes, Poblano peppers, green bell pepper, onion, garlic, only half of the cilantro and jalapeños (saving the other halves for once the chili is done) together in a bowl and season with cumin and salt.

(2) Pour chicken broth in the bottom of the cooking vessel of choice. Season chicken thighs with salt then layer then with seasoned vegetables in cooking vessel. Once done cooking, pull chicken meat from bones (discard bones and skin *or feed skin to Duffy the world’s worst dog*) mash the potatoes a bit with a fork to thicken the chili, add meat and remaining cilantro into chili, and stir in beans to warm through. Serve with remaining jalapeños.

(3) Slow Cooker: Set on high for at least 4 hours, or low for 8
Pressure Cooker: Cook on highest setting for 30 minutes
Stove top: Cover and bring to a simmer, then lower the heat to low, allowing the chili to occasionally bubble and cook, covered for 1-2 hours. Check to make sure the pot doesn’t get dry (add more chicken broth if it does)
Oven: Cover and set in a pre-heated 350º oven for 1 ½-2 hours. Check to make sure the pot doesn’t get dry (add more chicken broth if it does)

Consumed is plateful of colorful conversations with a lively side of food factoids. Man/woman, young/old, pink/green — All can share a giggle at the Consumed dinner table. So join me, Jenny Brulé, as I talk with friends about food, cooking and life every week on Consumed. Subscribe on iTunes.


  1. Yummie….. If a bit extra “warming” with a few added peppers. I went to the last day of the Kings Rd. Farmers Market and remembered saving this recipe. Grabbed a big lot of tomatillos, along with the green & red peppers, Jalapeños and other assorted goodies! Slow cooked in the Crock Pot starting Saturday Morning. Here on Sunday afternoon, I’m in Chicken Chili Verde Heaven…..Many Thanks!!