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Smoked Chicken Chile Verde Recipe

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This Smoked Chicken Chile Verde features juicy smoked chicken simmered in a vibrant, tangy tomatillo and green chile sauce. The slow-smoking process adds depth, while the homemade verde sauce brings a fresh, zesty kick. Serve it with rice, in tacos, or as a comforting stew!

Ingredients

Scale
For the Chicken:
  • 2 lbs boneless, skinless chicken thighs (or bone-in for extra flavor)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
For the Chile Verde Sauce:

 

  • 1 lb tomatillos, husked and rinsed
  • 2–3 poblano peppers
  • 1–2 jalapeños (adjust for heat)
  • 1 small white onion, quartered
  • 4 cloves garlic, peeled
  • ½ cup cilantro, chopped
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Juice of 1 lime
  • ½ teaspoon salt (adjust to taste)
  • 1 cup chicken broth

Instructions

  1. Preheat the Smoker: Set your smoker to 225°F and use wood like hickory, oak, or mesquite for a deep, smoky flavor.

  2. Season the Chicken: Rub chicken thighs with olive oil, salt, pepper, garlic powder, cumin, smoked paprika, and onion powder. Let sit for 10 minutes.

  3. Smoke the Chicken: Place the chicken directly on the smoker grates. Smoke for 1.5 to 2 hours, or until the internal temperature reaches 165°F.

  4. Roast the Veggies: About 30 minutes before the chicken is done, place tomatillos, poblano peppers, jalapeños, onion, and garlic on the smoker. Smoke until softened and slightly charred.

  5. Make the Chile Verde Sauce:

    • Remove stems and seeds from the roasted peppers.
    • Blend tomatillos, peppers, onion, garlic, cilantro, cumin, oregano, lime juice, and salt until smooth.
    • Add chicken broth and blend again for a thinner consistency.

  6. Simmer the Chicken: Shred or chop the smoked chicken. In a skillet or Dutch oven, pour in the chile verde sauce and add the chicken. Simmer for 15-20 minutes over medium heat to meld flavors.

  7. Serve & Enjoy: Serve over rice, in tacos, or with warm tortillas. Garnish with extra cilantro and lime wedges!

Notes

  • Want extra heat? Keep the seeds in the jalapeños or add a serrano pepper.
  • For a thicker sauce, simmer uncovered for a few extra minutes.

 

  • Leftovers? This tastes even better the next day! Store in an airtight container for up to 4 days or freeze for later.

Find it online: https://ukfinda.com/smoked-chicken-chile-verde-recipe/