Chicken Chile Verde is a unique one-pot meal that's loaded with flavors. This recipe will cover 3 ways to cook it, depending on the equipment you have.
Chop tomatillos, both types of peppers, and onion. Set aside.
Set Instant Pot to HIGH SAUTE and heat olive oil. Add the chicken pieces and brown for 3 to 5 minutes (see notes below for slow cooker and stove top cooking methods).
Stir in chopped vegetables, garlic, canned chiles, salt, cumin, and oregano. Cook 3 to 5 minutes more until fragrant, stirring often.
Seal and pressure cook on manual HIGH setting for 25 minutes.
Let the pressure cooker naturally release steam (or carefully activate the quick-release), then remove the lid.
Use tongs to remove the chicken pieces and set aside, leaving the vegetables and liquid.
In the pressure cooker, use an immersion blender to blend into a smooth sauce. See notes below if you don’t have an immersion blender.
Stir the cooked chicken and fresh chopped cilantro into the blended sauce. Ladle the mixture into bowls and serve with desired toppings.
Notes
Serving size is 6-ounces of chicken plus sauce.Do you need to add water to the Instant Pot?There's no need to add water. The tomatillos have plenty of liquid inside, along with the canned diced chilies. Any extra liquid will make the sauce too thin.Chile Verde in a Slow Cooker
Place chicken pieces, chopped tomatillos, peppers, garlic, canned chiles, salt, cumin, and oregano in a slow cooker. Note: You can brown/sautee the ingredients ahead of time in a separate pan to enhance flavors, but can skip this step to save time and clean up.
Cover and cook on LOW for 6-8 hours or HIGH for 2-3 hours. Let the pressure cooker naturally release steam, then remove the lid and turn off the heat.
Chile Verde on the Stove Top
Place chicken pieces in a large pot with a bit of oil over high heat. Sautee for 2-3 minutes until browned.
Reduce to medium-high and stir in chopped tomatillos, peppers, garlic, canned chiles, salt, cumin, and oregano. Sautee 3-5 minutes until fragrant.
Cover, reduce heat to low, and cook for 1 hour. Note: The chicken will be the least tender if cooked with this method.
Place chicken pieces, chopped tomatillos, peppers, garlic, canned chiles, salt, cumin, and oregano in a slow cooker. Note: You can brown/sautee the ingredients ahead of time in a separate pan to enhance flavors, but can skip this step to save time and clean up.
Cover and cook on LOW for 6-8 hours or HIGH for 2-3 hours. Let the pressure cooker naturally release steam, then remove the lid and turn off the heat.
Follow steps 7 through 9 in the recipe above for the sauce and serving.
Chile Verde on the Stove Top
Place chicken pieces in a large pot with a bit of oil over high heat. Sautee for 2-3 minutes until browned.
Reduce to medium-high and stir in chopped tomatillos, peppers, garlic, canned chiles, salt, cumin, and oregano. Sautee 3-5 minutes until fragrant.
Cover, reduce heat to low, and cook for 1 hour. Note: The chicken will be the least tender if cooked with this method.
Follow steps 7 through 9 in the recipe above for the sauce and serving.
Don’t have an immersion blender? Remove cooked chicken pieces and let the liquid cool down a bit (this prevents steam build up while blending). Transfer liquid with vegetables to a high-speed blender. Blend until smooth, then return to the pressure cooker.