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Export 10 ingredients for grocery delivery
Line a baking sheet with aluminum foil and place the tomatillos, jalapenos, poblanos, and serrano peppers on top. Set the oven rack directly underneath the broiler and turn the broiler on high.
Broil for 5 minutes, or until the skin is blackened and blistered. Carefully flip over the tomatillos and peppers and broil for another 5 minutes, or until the skin is blackened and blistered on all sides.
Remove from the oven, loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat to help them steam, and let them sit for 5 minutes.
Pull and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect. (View some step-by-step photos on how to roast poblano peppers.) At this point, you can also remove the seeds from any of the peppers if you don't want it too spicy.
Add the broiled tomatillos, broiled peppers, diced onions and minced garlic into a large blender. Blend until smooth. Set aside until ready to use.
Heat olive oil in a large pot or dutch oven over medium-high heat. Add the chicken and season generously with salt.
Sear the chicken on all sides, turning occasionally, for about 15-20 minutes or until nicely browned.
Pour in the chile verde sauce and water. Mix thoroughly, making sure to scrape the bottom of the pot with a wooden spoon so you get all the brown bits.
Cover, lower the heat to simmer, and cook for 30 minutes.
Add the lime juice, cilantro and stir to combine. Taste and season with more salt if necessary.