Paleo Chicken and Butternut Squash Chili Verde with Fresh Tomatillos
Recipe type: Dinner, Stew, Chili
Cuisine: Paleo, Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
This Paleo chili verde is to die for, no joke. You will be green with envy; try it and you will see for yourself.
  • 17 fresh tomatillos (about 3 lbs), husks removed
  • 3 garlic cloves, minced
  • 1 and ½ teaspoons of chicken bouillon powder or 1 cube
  • 2 lbs of butternut squash; peeled, deseeded, and cubed
  • 1 large onion, chopped
  • 3 poblano peppers, seeded and chopped
  • 5 tablespoons of olive oil
  • 1 tablespoon of chili powder
  • 1 teaspoon of ground cumin
  • 3 cups of chopped or shredded cooked chicken
  • ½ cup of fresh cilantro leaves, chopped
  • 3 tablespoons of fresh lime juice
  • 2 teaspoons of salt
  • ½ teaspoon of pepper
  • Toppings: avocado slice and fresh cilantro sprigs
  1. Preheat oven to 400 degrees.
  2. Line aluminium or parchment paper on a cookie sheet and add your cubed butternut squash. Add 2-3 tablespoons of olive oil, salt and pepper to taste and blend well. Place in the oven and roast for about 30 minutes.
  3. While your butternut squash is roasting, take your cooked chicken and chop or shred it. I took the easy way out and bought a rotissere chicken at my local grocery store. If you don't like rotissere chicken you can bake chicken breasts in the oven for 30 minutes and then shred or cube it. You can also throw your chicken breasts in the crock pot that morning with a little broth and when you get home you will have cooked chicken.
  4. At this point the butternut squash should almost be done roasting. It is now time to prepare your tomatillos by dehusking them and washing them. Once complete, add your tomatillos, garlic, 1 and ½ teaspoons of your chicken bouillon powder, 3 cups of water and boil for 10 minutes in a medium sized saucepan.
  5. Meanwhile, sauté onion and peppers in hot oil in a large Dutch oven/ sauce pan over medium-high heat for 4 minutes or until tender.
  6. Add chili powder and cumin to the sautéed onions and peppers; sauté for an additional 4 minutes.
  7. Remove tomatillo mixture from heat and let it cool for 5 minutes. Process mixture in a blender until smooth. For this step, I used my immersion blender. I LOVE my immersion blender for cases like these where I did not need to dirty another kitchen appliance to blend something. Do not strain. Keep all of this amazing blended tomatillo sauce because it will be the base of your yummy chili.
  8. Add shredded roasted chicken, roasted butternut squash, and the blended tomatillo mixture to your large Dutch oven/ saucepan. Cook, stirring occasionally for 15 minutes.
  9. Add the cilantro, lime juice, salt and pepper and cook for 5 more minutes.
  10. Serve with desired toppings.
Recipe by Our Full Plate at