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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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March 21, 2009

Poblano Chicken with Verde Sauce Casserole

By Mark Sisson

Ok. Ok. Yesterday’s “What’s for Dinner Tonight?” post may not have appealed to everyone. I hear you. Organ meat, especially to people that have never experienced them, can be challenging in more than one way (if you can accomplish selecting and preparing it you still have to – gulp! – eat it). For everyone that can’t get past thinking that offal is just plain awful here is a quick and easy recipe that is sure to add a kick to conventional chicken recipes. And, while I realize it does contain a little cheese – which generally falls into the gray area of sensible vices – there is so little, that it won’t throw your Primal eating plan off its tracks.

4 Poblano chilies
4 chicken breasts, cut into bite-sized pieces
1 medium onion, coarsely chopped
1 cup chicken stock
2 tbsp olive oil
1 cup hard/semi-hard cheese, shredded (preferably something that melts well)

For sauce:
3 medium green tomatoes
2 fresh jalapeno chilies
1 large red tomato
1 medium onion, finely chopped
¼ cup lime juice
¼ cup cilantro, chopped
Salt and pepper to taste

To make the sauce, place tomatoes and jalapenos in a small saucepan and cover with water. Bring to a boil then reduce heat slightly and continue heating until the tomatoes and jalapenos turn light green (about 10–15 minutes). Remove from heat and drain well. Scoop mixture into a blender, then add onion, lime juice, cilantro and salt and pepper. Puree to desired consistency. Set aside.

In a shallow casserole dish, roast the Poblano chili under a broiler until black on all sides. Remove from heat and allow to cool. Once cool, peel off black skin and remove stems. Next, in a large skillet, heat olive oil over medium heat and add chicken. Cook until lightly browned, then set aside. Add onions to skillet and brown. Add chicken, chicken stock and seasoning and boil until water is evaporated. Next, slice open Poblanos and lay them flat in a lightly greased 9 x 13 casserole dish. Top with chicken mixture, verde sauce and cheese. Cover with foil and bake at 375 about 20 minutes or until cheese is melted and the casserole is bubbling. Remove foil and cook uncovered for an additional 10 minutes. Allow to cool slightly before serving. Serves 6.

Nutrition Analysis:
Courtesy of, based on one serving.

Calories: 325 calories
Fat: 16 grams (44% calories from fat)
Carbs: 17.1 grams (20% calories from carbs)
Protein: 28.8 grams (36% calories from protein)

Further Reading:

Broiled Fish Fillets on a Bed of Roasted Peppers

How to Make the Ultimate Salsa

More Mark’s Daily Apple Recipes

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8 Comments on "Poblano Chicken with Verde Sauce Casserole"


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8 years 6 months ago
This whole “What’s for Dinner Tonight?” category gave me an idea, but I’m not sure if it would actually work: Maybe some of you guys are already doing it, but why not build up a little twitter-network, where everyone is posting what he ate today and what kind of workout he did. This way you could see what others are eating, get some inspiration, maybe share some cooking tips or suggest alternative ingredients. Stuff like that. Haven’t really used twitte runtil now, so I don’t know if it would really work the way I’m imagining it, but maybe we could… Read more »
8 years 1 month ago

We made this for supper last night. Very good! We both loved it!

7 years 7 months ago

Is there a substitute for the green tomotoes? I can’t seem to find them.

7 years 7 months ago

Tomatillos would work as a substitute for the green tomatoes. If you can’t find fresh ones in the produce section, check the ethnic foods asile and you should find them canned.

Tonie Irene
Tonie Irene
7 years 5 months ago

I don’t know why this recipe calls for green tomatoes when tomatilloswould be more ethnically correct and would work and taste so much better. I’m going to try it tonight with tomatillos. I’m not sure I can get green tomatoes before the end of June anyway!

Dorothy Maureen Cooke
6 years 8 months ago

Great post mate, keep it up

4 years 6 months ago

Realize this is an older post but I tried this recipe today. Found it lacking in seasoning. So, during the process of browning the chicken I added coriander, cumin and garlic. Turned out great.