Tag: mexican food

Mexican Food And Marijuana

From fiery tacos to creamy guacamole here how marijuana enhances Mexican cuisine and tips on the perfect strain for your meal.

Cannabis enthusiasts and food lovers alike have long known marijuana can heighten the senses, making ordinary meals feel extraordinary. And when it comes to pairing cannabis with cuisine, what is better than Mexican food and marijuana. Few options excite the palate quite like rich, spicy and occasionally heat. From flavor-bursting tacos to creamy guacamole, the vibrant flavors of Mexican dishes interact uniquely with marijuana, creating a culinary experience both satisfying and unforgettable.

RELATED: Does Comfort Food Actually Help

The combination of cannabis and Mexican food isn’t just about indulgence—it’s about the science of flavor. Spicy foods, like jalapeño-studded salsas or chipotle-infused tacos, can intensify the effects of marijuana. Capsaicin, the compound giving chili peppers their heat, triggers endorphins in the body, which can enhance the euphoric and relaxing sensations of cannabis. Meanwhile, fatty ingredients common in Mexican cooking, such as cheese, avocado, and sour cream, can help THC—the active compound in marijuana—bind more efficiently in the body, potentially creating a deeper, longer-lasting experience.

For those experiencing the classic “munchies,” Mexican cuisine is an ideal choice. The combination of textures—crispy tortillas, tender meats, and fresh, crunchy vegetables—satisfies cravings on multiple sensory levels. Dishes like loaded nachos, enchiladas, and street-style tacos offer both comfort and excitement, ensuring every bite keeps the taste buds engaged while complementing the heightened senses cannabis brings.

Some cannabis enthusiasts even select strains to pair specifically with their Mexican meal. Fruity, uplifting strains like Blue Dream or Pineapple Express can enhance lighter dishes such as ceviche or fish tacos, accentuating citrus and fresh flavors. On the other hand, earthy, relaxing strains like Northern Lights or OG Kush may pair better with heartier, spice-heavy foods like chiles rellenos or carne asada, allowing the warmth and depth of the dish to meld with the mellowing effects of the strain.

RELATED: Certain Foods And Drinks Can Trigger A Bad Mood

Beyond flavor, the cultural synergy between Mexican cuisine and cannabis is intriguing. Both have histories of social enjoyment and communal sharing. Tacos, tamales, and margaritas can turn any cannabis session into a lively gathering, encouraging conversation and celebration.

Whether it’s the tangy zest of salsa, the creamy richness of guacamole, or the fiery kick of a habanero, Mexican food provides the perfect canvas for cannabis enthusiasts to explore taste, aroma, and sensation. The next time you’re planning a night of culinary indulgence, consider pairing your favorite strain with a plate of authentic Mexican cuisine—it’s a combination promising both satisfaction and delight.

Sarah Johns

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November 5, 2025
Yes, all these new restaurants are opening in Fort Worth, not closing

FORT WORTH

For a change, let’s talk about restaurants opening.

Two new restaurants will replace old favorites on the Near Southside, more good Tex-Mex is coming to Keller and the dining business is exploding across the Fort Worth area even though older places are closing.

• On West Magnolia Avenue, Enchiladas ¡Olé! will tentatively replace the old Cat City Grill with a casual Tex-Mex and barbecue restaurant, owner Mary Patino Perez said.

The new restaurant will mark the return of her popular enchilada restaurant with artisan sauces. She said she will combine it with her Holy Cue barbecue stand, moving from the west side.

The new Enchiladas ¡Olé! Express/Holy Cue Texican Bar-B-Q, 1208 W. Magnolia Ave., is projected to open by December, she said.

Holy Cue, 4307 Camp Bowie Blvd., will serve barbecue and Tex-Mex takeout until it closes at the end of November, she said.

Perez also has a hand in promoting Tia’s on the Bluff, downtown at 1301 E. Bluff St., which serves the Sotelo family’s legacy enchiladas, chicken mole and carne guisada in a 130-year-old historic home

• One block west on Magnolia Avenue, a restaurant named Due Italian has filed a vague application to open in the former bar and patio side of Lili’s Bistro.

The fiesta platter at Cristina’s Mexican Restaurant includes flautitas, stuffed jalapenos, quesadillas, chile con queso and guacamole. Pictured with a sangaria swirl margarita and a lime margarita. Sallie Turner Special to the Star-Telegram

• In Keller, the excellent Cristina’s Fine Mexican Restaurants will open at 1821 S. Main St., in the space left when the local Horizon 76 American Grill House merged and moved in next door with its cousin, Outpost 36 Texas Barbeque

The restaurant was originally a TGIFriday’s.

Cristina’s started in 1986 as Angelina’s in The Colony. The first Cristina’s is still operating at 6424 Cross Timbers Road, Flower Mound, and the company now has 10 locations.

.In a news release, Cristina Vargas said the family hopes to open the Keller location in March.

Outpost 36 remains open for lunch and dinner including Horizon 76 items Wednesdays through Sundays at 1801 S. Main St., Keller.

• Grutogi Bistro, a very highly rated breakfast and sandwich cafe from Flower Mound, has opened its second location at 110 Lamar St., Keller, in a former wine shop in Old Town Keller.

Grutogi i (”geuluteogi”) is a Korean word for a tree stump, often referring to a stool or a resting place.

Danny and Eun Seo’s restaurant gets near-perfect reviews from users of Yelp.com and Google.com for its relaxing atmosphere and panini sandwiches.

It’s open from 8:30 a,.m. to 7:30 p.m. daily except Sundays.

The shoyu ramen at Wabi House, opening soon in Keller: Chicken broth with pork, egg, bamboo shoots, enoki mushrooms and scallions Courtney Dabney Special to the Star-Telegram

• Nearby in Old Town Keller, a new location of the wildly popular Wabi House ramen restaurant will open at 111 W. Vine St.

Wabi House started in Dallas as a Japanese ramen house and pub. Locations include a Fort Worth shop at 1229 Eighth Ave.

• In Southlake, a new location of Dallas-based Hudson House “East Coast comfort food” restaurant will open in summer 2026.

Hudson House, 1131 E. Southlake Blvd. in Park Village, is a Hudson Valley-style restaurant serving mussels and lobster rolls but also known for a generous cheeseburger. The Fort Worth location is one of the city’s busiest.

Key lime pie with a walnut-graham cracker crust at The Tavern Bar & Grill. Bud Kennedy DFW.com

• The Little Tavern, a smaller version of the Tavern restaurant in Fort Worth, is open at 517 University Drive in Fort Worth.

It’s a new name and completely different menu for owner Felipe Armenta’s former F1 restaurant. The Little Tavern features salads, burgers and entrees from the Tavern, and a full weekend brunch menu including blueberry pancakes.

• Oishii, a sushi and pan-Asian restaurant that has been popular in Dallas since 2003, is open and busy at 1664 S. University Drive.

The new “Oishii Colonial” location is in a strip shopping center near University Park Village. The vast sushi menu now also includes dumplings, salads, stir-fry dishes, pho and omakase.

Lunches include fried rice and an egg roll for $14-$20. Oishii is open Monday through Saturday for lunch and dinner, Sunday for dinner.

“General’s Chicken,” upper left, is shown with a crispy tuna roll, center, and cucumber-tuna at Oishii Sushi & Pan-Asian Restuarant in Dallas, April 2, 2004. Bill Janscha Special to the Star-Telegram

• Broadway 10 Bar & Chophouse, a major steakhouse from Oklahoma City, is finishing construction and is expected to open early in 2026 at 969 Commerce St.

• Beverly’s Mexican Cuisine, from the same team behind the flashy new Mont restaurant in Montserrat, is scheduled to open early in 2026 at 901 Houston St.

• In Burleson, a new Fuego Tortilla Grill from College Station is open at 955 N. Burleson Blvd.

• The Perkins Restaurant family diner chain, popular in the Midwest and Northeast, has announced a new location in Crowley.

No location was announced, so it could be anywhere from the Chisholm Trail Parkway to the South Freeway.

• In Parker County, Cork & Pig Tavern is near opening at 460 Shops Blvd. in Willow Park.

• A new Heim Barbecue location is expected to open the weekend of Nov. 8 at 1910 S. Main St., Weatherford.

• A new Pulido’s Mexican Kitchen will open by year’s end at 104 S. Ranch House Road, WIllow Park.

Related Stories from Fort Worth Star-Telegram

Bud Kennedy’s Eats Beat

Fort Worth Star-Telegram

Bud Kennedy is celebrating his 40th year writing about restaurants in the Fort Worth Star-Telegram. He has written the “Eats Beat” dining column in print since 1985 and online since 1992 — that’s more than 3,000 columns about Texas cafes, barbecue, burgers and where to eat.
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Bud Kennedy

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October 15, 2025
Florida-based restaurant chain to open first LI location | Long Island Business News

A Florida-based Mexican restaurant chain has announced plans to open its first Long Island location.

Rocco’s Tacos & Tequila Bar plans to open a 5,500-square-foot restaurant at Walt Whitman Shops this winter, according to a company statement.

The new restaurant is a return of sorts for the chain’s founder Rocco Mangel, who grew up on Long Island. His late father operated the restaurant Michael in Hauppauge for many years.

“Coming back to where it all began is incredibly special to me,” Mangel said in the statement. “Long Island is where I grew up, went to high school, and formed so many of the memories that shaped who I am. Opening a Rocco’s here isn’t just about bringing great tacos and guac to New York — it’s about coming home and giving life and energy to my 18-year-old brand, sharing the energy and culture with the community that helped raise me.”

Mangel, who grew up in the restaurant business, is opening the chain’s Long Island location under the culinary direction of chef and partner Lisabet Summa.

Rocco has partnered on the new eatery with Racanelli Construction, the same company that built his late father’s namesake restaurant on Long Island. The restaurant at Walt Whitman Shops will feature 200 seats with an all-season outdoor patio space.

Rocco’s Tacos & Tequila Bar got its start in 2007 with one restaurant in West Palm Beach, and has since opened eight more Florida locations, including Boca Raton, Delray Beach, Fort Lauderdale, Naples, Orlando, Palm Beach Gardens, Sarasota and Tampa.

Rocco’s has a Mexican-inspired menu featuring guacamole prepared table-side, hand-pressed corn tortillas cooked onsite, salads, quesadillas, burritos and bowls, enchiladas and more. The restaurant also boasts a selection of more than 200 tequilas and signature margaritas.

David Winzelberg

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September 16, 2025
Longtime Valley Mexican restaurant opens new location in Arcadia

Salt + Lime Modern Mexican Grill opened its first location in Scottsdale in 2014. Just over a decade later, the restaurant expanded to Cave Creek, opening its second location in early 2025…

Tirion Boan

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September 5, 2025
Casa Bonita reservations open, then close, as 50,000 people swamp new system

Casa Bonita is nearly ready to reopen. May 26, 2023.

Kevin J. Beaty/Denverite

Casa Bonita is finally offering reservations to the general public following a multimillion-dollar renovation. Instead of applying to a lottery for seating at the pink nostalgia dream of a restaurant, you can book a reservation online, starting today.

But landing that coveted table doesn’t seem any easier yet — as of Monday morning, more than 50,000 people were in the queue for a chance to eat dinner in the presence of cliff-divers and gorilla-costumed performers.

Casa Bonita reopened in May of 2023 after two years and $40 million of improvements under the ownership of Matt Stone and Trey Parker, also known as the creators of South Park. Since then, the iconic pink restaurant has been easing into its new-and-improved era with a soft opening.

Over the past fifteen months, fans from across the state, the country and the world have flocked to see nostalgia revived. But until today, reservations have only been accessible via a random lottery coordinated through the Casa Bonita newsletter. This exclusive and suspenseful system piqued fans’ interest. But it also infuriated many who wanted to get in on the hype.

Social media users heckled Stone and Parker for implementing a “you can’t come” technique, a business model Stone and Parker mocked in an episode of the show.

As it turns out, Casa Bonita’s new reservation system, currently offering tables for October and November, may not solve the “you can’t come” problem just yet. Shortly after booking opened, over 50,000 fans filled the online queue.

Though some were able to secure a date — like Denver Redditor u/hookedonwinter, who “did what any self-respecting developer would do and wrote some code” to help them score a table — many others came up empty-handed.

At 11:31 a.m., Casa Bonita sent an email declaring, “We have the best fans in the world. In fact, there are so many of you that you’ve already booked all our priority reservations for October and November. If you didn’t get one, please try again at www.casabonitadenver.com when general public availability opens at 3pm MT.”

For those who do make it through the afternoon gauntlet, have a plan ready and credit card information handy – you only get 12 minutes to book a table.

Good luck out there, Casa champions. We hope you get your share of food and fun in a festive atmosphere.

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September 16, 2024
El Horseshoe brings understated grace to Arizona Sonoran cuisine

It’s a rare rainy morning in Phoenix, and the passing cars hiss as they speed by. El Horseshoe Restaurant is just coming alive at 7 a.m., but the parking lot is already lined with pickup trucks…

Dominic Armato

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March 22, 2024
Falafel taco is a delicious union of Middle East and Mexican flavors

SILVERLAKE, Calif. — MidEast Tacos started as a pop-up restaurant near the USC campus, fusing two prominent Los Angeles cuisines, Mexican and Middle Eastern. Its popularity spurred the owners to establish a brick and mortar location.

“I wanted to do something different, something I grew up with in Los Angeles as an Armenian kid, and Mexican food and Mexican culture had a big inspiration in my personal life,” said MidEast Taco chef and co-founder Armen Martirosyan.

The fusion concept offers steak and chicken kebab tacos and burritos alongside their signature falafel tacos.

“It’s really great. The falafel, I would have eaten that just by itself, but it was great in the taco with all the combination of ingredients,” said Tal Vigderson a guest from neighboring Los Feliz.

For more information, go to: https://mideasttacos.com/

CCG

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March 19, 2024
Authentic Homemade Flour Tortillas – Oh Sweet Basil
Homemade flour tortillas are easier to make than you think! We have 3 simple secrets that will have you cranking out the most deliciously soft and tender tortillas.

“These are incredible! I have tried for years to make tortillas and they have never turned out better than the store bought ones you cook at home. I followed the recipe exactly and I couldn’t be happier with the end result. Trust me, this recipe is the only one you will ever need for soft, pliable and delicious tortillas.”

-OSB Reader

Easy Tortilla Recipe

My friend, Shelly, grew up in Mexico and when I heard that she makes the best tortillas I just had to try her recipe. I’d been testing off and on for years and finally decided that homemade tortillas were just not my fave. I loved the uncooked tortillas you get at Costco and had totally given up.

But now that I’ve tried these, I’ll be whipping up tortillas homemade from now on! Well, I’ll probably keep a pack of the uncooked tortillas from Costco on hand for dinner in a hurry, but homemade flour tortillas are SO MUCH BETTER!

These tortillas are perfect for tacos, burritos, fajitas, and of course, quesadillas! The first thing you are going to want to do once you’ve cooked these tortillas is to make yourself a quesadilla full of gooey melted cheese. I know, you’re not 9 years old, but trust me on this, you’ll never want a classic quesadilla more. Check out our quesadilla post if you find yourself in this boat.

If you want a real treat, take one of these tortillas hot off the griddle and spread some butter all over it. Roll it up and devour that baby! Yummmm, I’m totally craving a butter roll-up now!

Flour Tortilla Ingredients

One of my favorite things about this flour tortilla recipe is that they use normal pantry ingredients. Just 5 simple ingredients is all you are going to need!
- bread flour
- baking powder
- salt
- oil
- water
That’s it! Can you believe it?! Nothing fancy, just the basics! Now let’s jump in to how to make them…

How to Make Homemade Tortillas

Start by adding the flour (see secret #1 below), salt, baking powder and oil (see secret #2 below) to the bowl of a stand mixer. Add the dough hook attachment and turn the speed to low. The mixture will slowly come together. When it looks like slightly wet sand that holds together when you squeeze it, you know that you have the right consistency.

Now it is time to add the water (see secret #3 below). Add the water 1/2 cup at a time with the mixer again on low speed. Keep the mixer on low the whole time you are adding the water. When the dough comes together, let the mixer run for another 2-4 minutes. The dough will look satiny.

Lightly dust your work surface with flour and pinch off balls of dough that are a little smaller than the palm of your hand. Holding the ball in your palm, use your other hand to pinch the dough into the center over and over as you form a rounded side against your hand and flat side where you are pinching.

Place all of the dough pieces back into your bowl and cover it with a warm, damp paper towel and allow it to rest for 10-15 minutes. It can sit on the counter for up to an hour if needed, but don’t go beyond that.

Pro Tip: Resting for at least 15 minutes relaxes the gluten so you can roll them out into smooth discs of deliciousness.

Once the dough has rested (don’t skip this step!!), you are ready to roll the tortillas out and to cook them. Heat your griddle or cast-iron skillet to medium heat so that it’s ready to roll when your first tortilla is made. You will want a lightly floured work surface to roll out the dough balls one at a time with a rolling pin. You will want them to be as thin as possible without tearing holes in them.

Cook the tortilla on the preheated griddle until bubbles form and then flip it over with a spatula to cook the other side until those signature golden brown spots begins to show. Remove from the heat and serve.

Watch How These Homemade Tortillas are Made…

Our 3 Secrets for the BEST Flour Tortillas

Secret #1 — Flour

Bread flour is a must! It adds the right amount of gluten and allows the dough to be rolled out perfectly thin without tearing. All purpose flour just doesn’t get the job done quite right.

Secret #2 — Oil

Oil NOT shortening makes for a more elastic and still moist (goodbye dry flour tortillas!) tortilla. You don’t need lard or anything fancy. Just good ol’ vegetable oil does the trick perfectly!

Secret #3 — Water

Boiling hot water totally changes the texture of the dough. It will be smooth and silky! Your stand mixer will be doing all the work when it still super hot, so you don’t need to worry about handling the dough and burning yourself.

How to Store Homemade Tortillas

When we are cooking the tortillas, we love our tortilla warmer. We got ours from Winco, but this one is great too. You can cook your tortillas in the afternoon and they are still warm at dinner!
To store extra handmade tortillas that are leftover after dinner, place a paper towel in a ziploc bag, stack the tortillas that have cooled to room temperature and then place another paper towel on top before sealing the bag shut.

How to Reheat Homemade Flour Tortillas

We like to warm our tortillas up in the oven by heating it to 350 degrees Fahrenheit and wrapping the tortillas in aluminum foil. They heat up in about 5 or 6 minutes. You can also zap them in the microwave for 30 seconds.

How Long Are Tortillas Good For?

If you leave your tortillas at room temperature, they will only last 2-3 days. In the refrigerator, they will last 5-7 days and in the freezer, they will last for 6-8 months. In all cases, be sure they are in an airtight container.

Can You Freeze Homemade Tortillas?

Yes, homemade flour tortillas freeze great! Store them as mentioned above with a paper towel on the top and bottom of the stack. When you are ready to eat them, allow them to thaw and then warm them up in the oven or microwave.

Are Tortillas Healthier than Bread?

Flour tortillas usually have higher calories and fat because of the added fat needed to make them soft and easy to roll. That being said, corn tortillas tend to be similar or lower in calories to white bread.

Are Homemade Tortillas Worth It?

In short, yessssssssssss! They are easy to make and the taste is amazing. Yes, they take more time and effort than opening a bag of tortillas from the store, but hot, fresh homemade tortillas are worth every effort!

Do you feel like you are about to become the best homemade flour tortillas maker in town? Well, you should because it really is so simple! And you won’t ever want store bought tortillas ever again! The flavor and texture are unmatched. Do it!!

All our Favorite Recipes for Using these Tortillas:
Servings: 12

Prep Time: 5 minutes

Cook Time: 2 minutes

Resting Time: 15 minutes

Total Time: 22 minutes

Description

The best homemade flour tortillas need 3 secrets and totally basic ingredients from your pantry.

Cook ModePrevent your screen from going dark

In a mixing bowl of a standing mixer, add the flour, baking powder, salt and oil.

6 Cups Bread Flour, 4 Teaspoons Baking Powder, 3 Teaspoons Salt, 2/3 Cup Oil

Using a dough hook, turn the mixer onto low speed, never high and mix until the mixture comes together and looks like moon sand or barely wet sand. You can squeeze it in your hand and it holds together.

Add the boiling water, about 1/2 cup at a time with the mixer on low speed. Run, adding water as you go until the dough comes together. Allow the mixer to run for another 2-4 minutes until the dough is satiny.

2 1/4 Cups Boiling Water

Very lightly flour the work surface and pinch off balls of dough smaller than the palm of your hand.

Holding the ball in your palm, use your other hand to pinch the dough into the center over and over as you form a rounded side against your hand and flat side where you are pinching.

Place all of the dough in your bowl and cover with a warm, damp paper towel or place a lid on the bowl. Allow to rest for 10-15 minutes.

Heat a griddle to medium heat.

Lightly flour the work surface and roll out the dough balls one at a time with a rolling pin.

Cook the tortilla on the hot pan until bubbles grow large, flip over and cook again until light browning shows.

Remove from heat and serve

The dough can sit on the counter for up to 1 hour before rolling out.
A tortilla warmer is absolutely worth it. We got our’s from Winco, but this one is great too. You can cook your tortillas in the afternoon and they are still warm at dinner!
To store the tortillas, place a paper towel in a ziploc bag, add the tortillas and place another on top before sealing shut.

Serving: 1tortillaCalories: 337kcalCarbohydrates: 46gProtein: 7gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.05gSodium: 586mgPotassium: 197mgFiber: 2gSugar: 0.2gVitamin A: 1IUCalcium: 69mgIron: 1mg

Author: Sweet Basil

Course: Yeast Bread Recipes and Quick Bread Recipes

Cuisine: Mexican
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Homemade flour tortillas are easier to make than you think! We have 3 simple secrets that will have you cranking out the most deliciously soft and tender tortillas! #homemadeflourtortillas #mexicanfood #tortillas

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Sweet Basil

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January 14, 2024
Chicken Chile Verde – Oh Sweet Basil
Tender, juicy chunks of chicken simmered in a bold chile verde sauce. Serve it over rice or load it up in a burrito! It’s so flavorful and melt-in-your-mouth scrumptious!

I love this even more than our pork chile verde which means I must be going crazy! Usually I’m all about a bunch of tender, shredded pork but there’s just something so good about this chicken dinner recipe that calls my name! I especially love it with rice and beans but my family is starting to prefer it in a freshly made tortilla from our most recent cookbook, Raised in the Kitchen.

Whichever way you eat it, you’re going to devour this yummy Mexican chicken dinner.

What is Chile Verde?

The term “chile verde” translate to “green chile” or “green chili” and is a Mexican stew that is traditionally made with chunks of pork that is simmered until tender in a roasted tomatillo and green chile sauce. For this recipe we are swapping out the pork for chicken.

We have a salsa verde recipe on the blog that is inspired by this same flavor profile. It is so yummmmmmmm!

The Ingredients You Need for Chicken Chili Verde Recipe

I’m going to break up the recipe ingredients into two parts – ingredients for the verde sauce and ingredients for the chicken. Here is your shopping list:

For the Verde
- Vegetable Oil – used to roast the veggies
- Tomatillos – those green tomato looking things in the produce section that have a papery layer on the outside. They are used a lot in Mexican recipes and are so tasty!
- Poblano Chiles – large, mild peppers popular in Mexican cuisine
- Red Onion – these get blended into the sauce and add so much flavor
- Garlic Cloves – flavor of course
- Jalapeño – roasted jalapeño adds heat and tons of flavor to the sauce
- Pepper – flavor
- Cilantro – freshness and flavor
For the Chicken
- Chicken Thighs – boneless, skinless and cut into bite size chunks
- Kosher Salt – helps dry brine the chicken
- Bacon – flavor
- Chicken Broth – helps deglaze the pan after cooking the bacon and adds moisture to the chicken
- Dried Oregano – flavor
- Cinnamon – may seem strange in a savory dish, but trust me!
- Cumin – it has to be in pretty much all Mexican dishes
- Ground Cloves – again, trust me here!
- Sugar – enhances the flavor
- Bay Leaves – flavor
- Orange Juice – acidity and tenderizing the chicken
- Lime Juice – acidity and it’s just so good paired with those Mexican flavors
- Lime Wedges – acidity
- Rice and Beans – excellent sides for the tender chicken
The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Chicken Chile Verde

Let’s make some chile verde sauce first, then we will jump into the chicken. Here are the basic steps:

For the Verde
1. Position your oven racks, set your oven to broil and line a rimmed baking sheet with foil.
2. Roast the tomatillos, poblanos (skin side up), onion, garlic and jalapeño. Broil until the poblano skins are blackened and the veggies soften.
  
  PRO TIP: Rotate the baking sheet halfway through broiling. Most ovens have hot spots, so you want to try to avoid one area of the sheet pan to get way over broiled.
3. Move the poblanos, jalapeño and garlic to a cutting board to cool. Turn off the broiler.
4. Transfer the tomatillos, onion and juices to a blender.
5. Remove the skins on the chiles and jalapeño and add them to the blender with the garlic and cilantro. Pulse until the mixture is roughly pureed.
For the Chicken
1. Put the pieces of chicken with 5 teaspoons of salt in a large bowl and toss together. Cover and refrigerate for an hour.
2. Chop the bacon coarse and add half of it into a dutch oven with the chicken broth.
3. Bring the broth to a simmer over high heat. Reduce heat to maintain a vigorous simmer, stirring occasionally. Cook until all the liquid evaporates and the bacon sizzles.
4. Add the rest of the bacon and continue to cook until a dark fond forms on the bottom of the pot and the bacon is crispy.
  
  Fond is the little browned bits of food that stick to the bottom of the pan or skillet when you are searing/cooking meat. It is loaded with flavor.
5. Remove the bacon and place on a paper towel lined plate. Discard all but 2 tablespoons of the bacon grease and set the pot aside. Heat the oven to 325.
6. Heat the bacon grease in the dutch oven over medium heat until it shimmers. Add all the spices and dried herbs and stir until fragrant. Add the chicken and brown in batches.
7. Return the browned chicken to the dutch oven and all the remaining ingredients including the tomatillo mixture. Stir everything together and cook until it simmers.
8. Transfer the dutch oven to the oven and cook until chicken is tender.
9. Remove the pot from the oven and discard the bay leaves.
10. Scrap the brown bits from the sides of the pot and stir in cilantro. Season to taste. Serve over rice with beans and lime wedges.
All of these instructions in full detail can be found in the recipe card below.

Why Chicken Thighs Instead of Breasts?

I love the flavor that chicken thighs have and chicken breasts tend to get tough and rubbery as it cooks over time. If you are worried about calories or fat, go with chicken breasts, but I prefer thighs in this one

Poblano Peppers vs. Anaheim or Pasilla Peppers?

Sometimes at the grocery store, the poblano peppers will be called pasilla peppers so those two are interchangeable. Anaheim peppers are not the same thing, they pack a tiny bit more heat but can be used as a substitute for poblano peppers, especially if you like more heat.

How to Get the Most Flavor

Some of these steps might seem silly or unimportant, but a few of the steps are key to packing this dish full of flavor.
- Roasting the peppers and tomatillos
- Allowing the chicken to sit coated in salt and browning it before adding it to the sauce
- Bacon, bacon, bacon!
- Giving the chicken a good simmer for a long time allows the flavors to deepen and intensify.
Don’t skip these steps!!

Can You Make Chicken Chile Verde in the Slow Cooker or Instant Pot?

Yes, absolutely! I prefer the flavor and texture that come from making this on the stove top, but if a slow cooker or instant pot fits better in to your schedule, then here’s the gist:

Slow Cooker

Make the verde sauce and prep the chicken as written in the instructions. Brown the chicken on the stove top as well. Then add all the ingredients to the slow cooker and stir everything together. Cook on low for 4-6 hours.

Instant Pot

Make the verde sauce and do the salt brine as written in the instructions. Turn your instant pot to saute and brown the chicken in batches. Add the chicken broth to the pot and scrap the sides and bottom to clean any brown bits left from browning the chicken. Add all the remaining ingredients to the instant pot. Place the lid on the pot and cook on high for 15 minutes. Allow it to vent naturally.

How to Serve Chicken Chile Verde

Chicken chile verde can be served just as a soup, but we prefer it served over white or brown rice and pinto beans. It can also be combined with rice and wrapped up in a tortilla to be eaten like a burrito. I also like to eat it almost like a dip with tortilla chips. The flavor is so dang good that it’s amazing anyway you want to eat it!

How to Store, Freeze, and Reheat Chile Verde

If you have leftovers, store it in an airtight container in the refrigerator. It will keep for 5-6 days.

If you want leftovers to last longer, it freezes great! Place it in a freezer safe container (or better yet, use your Food Saver). It will keep in the freezer for 3-4 months.

To reheat frozen leftovers, you can thaw it in the refrigerator over night or reheat it straight from frozen. Reheat in a pot on the stove or in the microwave.

So now you can make both this version and our pork version and let us know what your favorite is! There’s just the slightest change in ingredients, but something about this chicken chile verde has won me over!

More Mexican Chicken Recipes:
Servings: 12

Prep Time: 40 minutes

Cook Time: 1 hour 30 minutes

Resting Time: 1 hour

Total Time: 3 hours 10 minutes

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For the Verde

Adjust 1 oven rack to lower-middle position and second rack 6 inches from broiler element. Heat to broil. Line a rimmed baking sheet with foil.

Place tomatillos, poblanos, onion, garlic, and jalapeño on prepared sheet and drizzle with vegetable oil. Arrange chiles skin side up and broil until chile skins are blackened and vegetables begin to soften, about 10 to 13 minutes, rotating sheet halfway through broiling.

12 Tomatillos, 4 Poblano Chiles, 1 Large Red Onion, 7 Garlic Cloves, 1 Jalapeño, 1 Tablespoon Vegetable Oil

Transfer poblanos, jalapeño, and garlic to cutting board to cool a little. Turn off broiler.

Transfer tomatillos, onion, and any accumulated juices to a blender. When poblanos, jalapeño, and garlic are cool enough to handle, remove and discard skins and add poblanos, jalapeño, garlic and cilantro to the blender. Pulse until mixture is roughly pureed.

1/2 Cup Cilantro

For the Chicken

Toss the chicken pieces with 5 teaspoons salt in a large bowl. Cover and refrigerate for 1 hour.

4 pounds Chicken Thighs, 6 teaspoons Kosher Salt

Meanwhile, chop the bacon coarse. Add 1/2 the bacon to a dutch oven and add the chicken broth. Bring to simmer over high heat. Cook, adjusting heat to maintain vigorous simmer and stirring occasionally, until all liquid evaporates and trimmings begin to sizzle, about 12 minutes.

6 pieces Bacon, 1 Cup Chicken Broth

Add the remaining bacon. Continue to cook, stirring frequently, until dark fond forms on bottom of pot and trimmings have browned and crisped, about 6 minutes longer.

Using slotted spoon place bacon on a plate. Pour off all but 2 tablespoons fat; set aside pot. Heat the oven to 325.

Heat reserved fat in Dutch oven over medium heat until shimmering. Add the oregano, cinnamon, cumin and cloves and cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken and brown in batches then pile it all back in the pot along with any juices and the bacon.

1 1/2 teaspoons Dried Oregano, 1/4 teaspoon Ground Cinnamon , 1 1/4 teaspoons Ground Cumin, 1 Pinch Ground Cloves

Stir in orange juice, lime juice, tomatillo mixture, bay leaves, sugar, pepper, and remaining 1 teaspoon salt, scraping up any browned bits. Stir in chicken and bring to simmer.

2 teaspoons Sugar, 2 Bay Leaves, 3/4 Cup Orange Juice, 1/4 Cup Lime Juice, 1 teaspoon Pepper

Cover, transfer to oven, and cook until chicken is tender, about 1½ hours, stirring halfway through cooking to release anything stuck to the bottom.

Remove pot from oven and discard bay leaves.

Using heatproof rubber spatula, scrape browned bits from sides of pot. Stir in cilantro; season with salt and pepper to taste.

Serve, over rice and beans with lime wedges.

Lime Wedges, Rice and Beans

* If you like a little more heat, use half anaheim and half poblano peppers.
** Leave the jalapeño half seeded for a little more spice. Yum!

Serving: 1CupCalories: 417kcalCarbohydrates: 9gProtein: 27gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 156mgSodium: 1428mgPotassium: 569mgFiber: 2gSugar: 5gVitamin A: 408IUVitamin C: 48mgCalcium: 36mgIron: 2mg

Author: Sweet Basil

Course: Mom’s Best 100 Easy Chicken Recipes, Over 500 Family Dinner Recipes Ideas
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January 7, 2024