Instant Pot Green Chile Chicken
- Dairy Free
- Gluten Free
Why we love it:
Ingredients
- 11⁄2 pounds Chicken Thighs, Boneless/Skinless
- 1 teaspoon Kosher Salt
- 1⁄4 teaspoon Black Pepper (freshly cracked)
- 1 Tablespoon Ground Cumin
- 1⁄4 teaspoon Cinnamon
- 1 teaspoon Dried Oregano
- 1 Tablespoon Chili Powder
- 1⁄2 teaspoon Cornstarch
- 1 Yellow Onion
- 3 cloves Garlic
- 1 Poblano Pepper
- 1 Green Bell Pepper
- 1 Jalapeño (optional)
- 1 pound Tomatillos (or 1 28-ounce can, if you can’t find them fresh)
- 1⁄4 cup Water
- 8 Corn Tortillas (or more)
- 1⁄3 bunch Cilantro
Cooking Instructions
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1. CHICKEN
Dice the chicken thighs into 2 inch pieces and add to the bowl of the Instant Pot (or slow cooker.) Stir together all of the spices and cornstarch: kosher salt, freshly cracked black pepper, ground cumin, cinnamon, dried oregano, chili powder and cornstarch. Toss this mixture with the chicken.
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2. ONIONS + GARLIC
Slice the onion in ½, then in thin strips - julienned. Mince the garlic. Add both to the pot.
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3. PEPPERS
Dice the poblano and green bell pepper in a small dice. If you like a little heat, dice and add the jalapeño, omit if you prefer it mild.
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4. TOMATILLOS
If you found them fresh, peel off the paper husks. They’ll be sticky underneath, rinse that off in a colander. Dice in ½ and add to the pot.
If using a can, just open it and add them in.
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5. COOK
Add the water and give everything a stir. Add the lid and turn it on.
Instant Pot - sealed, high pressure, for 25 minutes
Slow Cooker - on high, cook for 6 hours
Traditional Dutch Oven Method - Sear the chicken with a little oil in a large Dutch oven. When browned, remove from the pot and add the onions and garlic. Then the peppers. When they’re seared, add the tomatillos. Add either 4 times as much water, or even better, use chicken stock. Bring to a simmer and add the chicken back in. Cover and simmer for about 45 minutes, stirring occasionally, or until the stew has thickened and the chicken is completely tender.
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6. FINISH
Regardless of which method you’ve used, you have some choices. You can remove the chicken and puree the chile with a handheld blender for a smoother consistency. Or remove the chicken pieces and mash with a potato masher for a little bit of a puree, but a much chunkier stew (for what it’s worth, I don’t puree mine. I love the texture and color of the soup without the puree).
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7. TORTILLAS
Gently warm tortillas over a gas flame on the stove top, in the toaster oven or regular oven, or between damp paper towels for 20 seconds in the microwave.
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8. SERVING
Serve in large bowls with tortillas for scooping and dipping. Garnish generously with cilantro.