CANNABIS-INFUSED CHILE VERDE CHICKEN SKILLET WITH HOMEMADE FLOUR TORTILLAS

A true from-scratch Tex-Mex family dinner. Chicken thighs simmer low in roasted tomatillo chile verde until fork-tender, then get finished with cannabis cilantro-lime butter and served in a hot skillet with fresh homemade flour tortillas for tearing, dipping, and wrapping at the table.

Terpene Pairing

Limonene + Caryophyllene — bright citrus lift and peppery warmth that fit roasted green chiles and rich chicken beautifully.

Suggested Strains

Jack Herer • Lemon Haze • Sour Diesel

Step 1 — Decarboxylation

Ingredients

3.5 g cannabis flower (medium grind)

Instructions

1. Preheat oven to 240°F / 115°C.
2. Spread cannabis evenly on a parchment-lined tray.
3. Bake 35–40 minutes, stirring halfway through.
4. Allow to cool completely.

Step 2 — Cannabis Cilantro-Lime Butter

Ingredients

1 cup unsalted butter
1 cup water
Decarboxylated cannabis
2 tbsp chopped cilantro
1 tsp lime zest
½ tsp black pepper
1 small garlic clove, minced

Instructions

1. Melt butter and water in a saucepan over very low heat.
2. Add cannabis, cilantro, lime zest, pepper, and garlic.
3. Maintain 160–180°F.
4. Simmer gently 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Refrigerate until butter solidifies.
7. Remove butter layer and discard water.

Step 3 — Roast the Chile Verde Base

Ingredients

1½ lbs tomatillos, husked
2 poblano peppers
2 jalapeños
1 white onion, quartered
4 garlic cloves
1 tbsp olive oil
1 tsp salt

Instructions

1. Preheat oven to 425°F.
2. Place tomatillos, poblanos, jalapeños, onion, and garlic on a sheet pan.
3. Toss with olive oil and salt.
4. Roast 20–25 minutes until blistered and softened.
5. Transfer everything to a blender.
6. Blend until mostly smooth.

Step 4 — Braise the Chicken

Ingredients

2 lbs boneless skinless chicken thighs
1 tbsp olive oil
1 tsp cumin
1 tsp salt
½ tsp black pepper
Roasted chile verde sauce
1 cup chicken stock
2 tbsp cannabis cilantro-lime butter

Instructions

1. Heat olive oil in a deep cast iron skillet or Dutch oven.
2. Season chicken with cumin, salt, and pepper.
3. Sear chicken 3 minutes per side.
4. Pour in roasted chile verde sauce and chicken stock.
5. Cover and simmer 30–35 minutes until chicken is tender.
6. Shred lightly in the pan.
7. Stir in 2 tbsp cannabis cilantro-lime butter.

Step 5 — Homemade Flour Tortillas

Ingredients

2 cups flour
1 tsp salt
1 tsp baking powder
3 tbsp lard or butter
¾ cup warm water

Instructions

1. Mix flour, salt, and baking powder.
2. Cut in lard until crumbly.
3. Stir in warm water until dough forms.
4. Knead 3–4 minutes until smooth.
5. Rest 20 minutes.
6. Divide into 8 balls.
7. Roll thin.
8. Cook in a dry hot skillet 30–45 seconds per side.

Step 6 — Finish and Serve

Ingredients

Fresh cilantro
Lime wedges
Cracked black pepper

Instructions

1. Spoon chile verde chicken into a family skillet or shallow serving dish.
2. Finish with cilantro, black pepper, and a few tiny dots of extra butter if desired.
3. Serve with warm homemade tortillas on the side.