Chicken Chile Verde

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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3 pounds skinless boneless chicken thighs, cut into 1/2″ pieces
5 Tbsp. all purpose flour
7 Tbsp. olive oil
3 cups chopped onions
3 Tbsp. chopped garlic
1-1/2 cups chopped fresh Anaheim chiles
2 green bell peppers, cut lengthwise in 1/4″ strips
5 cups thawed frozen corn kernels
6 cups canned chicken broth
12 tomatillos, husked and coarsely chopped
2 Tbsp. chopped fresh oregano
2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. paprika
2 cinnamon sticks
1 cup chopped fresh cilantro
tortilla chips

Salt & pepper chicken. Coat with flour. Heat 1 Tbsp. oil in large skillet over medium-high heat. Add half of chicken and saute until golden brown. Transfer to large pot. Repeat with remaining chicken pieces. Heat 2 Tbsp. oil and add the onions & garlic. Saute until tender, add to chicken.

Heat 1 Tbsp. oil and add the Anaheim chiles and green bell peppers. Saute until tender and add to chicken. Heat 1 Tbsp. oil, saute 2-1/2 cups of the corn until tender. Add to chicken and repeat the same process with the remaining corn. Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and the cinnamon sticks to pot. Bring to boil and reduce heat, simmering until the mixture thickens. Stir occasionally for about 2hrs. Mix cilantro into chile verde and transfer to a large serving bowl. Garnish with tortilla chips & serve.

Serves 12