Chicken with Tomatillos and Poblanos

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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3 fresh poblano chile peppers
3 Anaheim chile peppers
3/4 lb tomatillos, diced
1 onion, chopped
2/3 cup red bell pepper, diced
4 green onions, chopped
6 cloves garlic, minced
1 cup chicken broth
3 Tbsp vegetable oil
4 skinless, boneless chicken breast halves, cut into 2-inch pieces
1/4 cup all-purpose flour
1 Tbsp dried oregano
1/2 tsp salt
1 pinch black pepper
1 pinch cayenne pepper
2/3 cup fresh cilantro, chopped


Preheat oven to 450°F (230°C). Roast peppers for about 25 minutes, until the skins can easily be removed. Remove skins, and chop peppers.

In a medium saucepan, combine chopped peppers with tomatillos, onion, red pepper, green onion, and garlic. Stir in chicken broth. Heat to a boil, reduce heat, and simmer 15 minutes.

Heat oil in a large skillet over medium heat. Dredge chicken in flour, then saute briefly. Pour tomatillo mixture over chicken. Season with oregano, salt, black pepper, and cayenne pepper. Simmer for 25 minutes, or until chicken is no longer pink. Stir in the cilantro just before serving.

Serves 4.