Our customer-favorite Chicken Chile Verde is back! We now add hearty Rancho Gordo heirloom white corn hominy to give the dish a little extra heft. (The photos do not show the updated recipe with hominy.)

We roast tomatillos with poblano, anaheim, and jalapeno peppers to make a killer salsa verde. We then braise organic chicken thighs in the salsa until tender, creating an aromatic, tangy, and tasty dish, full of flavor (and a little bit of heat!).

We like to eat Chicken Chile Verde over rice, topped with queso fresco and sour cream. Avocado or sliced radishes add a gourmet touch. You could also serve with tortillas—or tortilla chips, for a meal your kids (and adults!) will ask to add to the regular dinner rotation.

allergy warning: contains fish sauce

Serving size
Small size makes one generous serving but can feed 2 people with rice or as tacos.
Large size makes two generous servings but can feed 3-4 people with rice or as tacos.

To heat
We recommend placing the frozen contents in a microwave-safe bowl to thaw overnight in the refrigerator. Once thawed, you can gently reheat in the microwave or transfer to a pot and heat over medium-low heat on the stovetop.
But if you can’t do that (let’s be honest, we rarely plan that far ahead):
Microwave: Place the frozen contents in a microwave-safe bowl and cover. Use the defrost setting for 3-5 minutes, stirring occasionally, until warmed through.
Stovetop: Place the frozen contents in a small pot or pan with a few tablespoons of water. Cover and heat over medium-low heat, stirring occasionally, until warmed through (about 5-10 minutes).

Ingredients
Chicken thighs, tomatillos, poblano peppers, anaheim peppers, nixtamalized white corn hominy, cilantro, white onion, jalapeno peppers, garlic, lime juice, fish sauce, cumin, pepper, salt.