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Made with tangy tomatillos, earthy green chilies and herbal cilantro, and with allium underpinnings, chili verde hits many notes on the taste spectrum. For this simple, single-skillet version of chicken chili verde, we use canned tomatillos for convenience, and we blend a small measure of toasted pumpkin seeds into the sauce to enrich its flavor and consistency. We prefer the heartier flavor of chicken thighs, but boneless breasts work, too. Not a fan of tacos? The chili verde is equally good served with rice and beans, with the tortillas alongside.
tablespoons grapeseed or other neutral oil
poblano chilies, stemmed, seeded and chopped
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