Chili verde stew with roasted tomatillos and chicken

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chili verde stew with roasted tomatillos and chicken

Chili verde stew with roasted tomatillos and chicken


2 Servings, 640 Calories/Serving

5–20 Minutes

This hearty chili verde-inspired stew combines tart tomatillos with silky potatoes, mild poblano pepper and juicy shredded chicken that picks up the flavor of cumin and coriander through a quick and easy simmer.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 6 to 8 tomatillos
  • 8 ounces boneless skinless chicken breasts
  • 1 yellow onion
  • 1 clove elephant garlic
  • 1 poblano pepper
  • 3 scallions
  • 6 ounces yellow finn potatoes
  • ¾ teaspoon Mexican spice mix
  • 8 ounces chicken stock
  • Small bunch cilantro
  • 1 lime
  • 2 tablespoons greek yogurt

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Roast chicken, tomatillos

Preheat oven to 400°F. Remove and discard husks from tomatillos and slice in half. Season chicken on both sides with a sprinkle of salt and pepper. Coat bottom of baking sheet with a light drizzle of oil and place tomatillos cut side down on one side of pan. Place chicken breasts on other side of pan. Once oven heats, bake chicken and tomatillos until chicken is no longer pink throughout and tomatillos are soft and slightly charred, 20 to 22 minutes. Set aside to cool. Prep remaining ingredients while waiting.


Prep veggies

*Peel and finely dice onion. Peel and mince garlic.
*Deseed and dice poblano pepper.
*Cut off root from scallions and thinly slice from white end to green tops. Keep green tops aside for garnish.
*Rinse and thinly slice potatoes.


Cook aromatics

Heat large saucepan on medium with 1 tablespoon oil. Once oil shimmers, add onion and a pinch of salt. Sauté until onions are transparent and soft, 6 to 8 minutes. Add in garlic, poblano, scallions and Mexican spice mix and cook, stirring occasionally, until onions and peppers are slightly caramelized, 6 to 8 minutes. Add potatoes and cook until slightly softened, about 5 minutes. Then stir in stock, ½ cup water and mix to combine. Increase heat to high, bring stew to a boil, then reduce to a simmer. Cover and simmer until potatoes are soft and easily pierced with a fork, about 20 minutes.


Simmer stew

Once slightly cooled, roughly chop tomatillos. Shred chicken with hands or a fork and knife. Add chicken and tomatillos into stew and continue to cook until potatoes are soft.


Garnish, plate

Roughly chop cilantro and slice lime into wedges. Remove stew from heat and stir in cilantro and salt to taste. Divide evenly between two bowls and top with greek yogurt and green scallion tops. Serve with lime wedges on the side.