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Hatch Chicken Chile Verde Recipe

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4.5 from 97 reviews

This Hatch Chicken Chile Verde recipe features tender chicken simmered in a vibrant and flavorful hatch chile sauce. Using fresh Hatch chiles, onion, garlic, and Mexican oregano, this dish captures the essence of Southwestern cuisine. Served with optional tostadas topped with refried beans, queso fresco, cilantro, and lime, it’s a perfect meal for those who enjoy a fresh, mildly spicy, and aromatic chicken stew.

Ingredients

Scale

Chile Verde

  • 2 to 2.5 lbs Hatch chiles (about 14 medium-sized)
  • 2 lbs chicken (3 boneless breasts)
  • 1/2 onion, chopped
  • 4 garlic cloves, minced
  • 1 cup stock or water
  • 1 tablespoon Mexican oregano
  • 1/4 teaspoon cumin (optional)
  • 1/4 teaspoon salt (plus more to taste)
  • Freshly cracked black pepper, to taste
  • Olive oil, for cooking

For the Tostadas (optional)

  • Tostada shells
  • Refried beans
  • Queso fresco, crumbled
  • Fresh cilantro
  • Lime wedges

Instructions

  1. Prepare the Hatch Chiles: Roast or char the Hatch chiles over an open flame or in a hot pan until the skins blister and blacken. Place the chiles in a covered bowl or seal them in a plastic bag for 10-15 minutes to steam, making it easier to peel off the skins. Once cooled, peel, seed, and chop the chiles.
  2. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and freshly cracked black pepper. Sear the chicken until browned on both sides but not fully cooked through, about 4-5 minutes per side. Remove and set aside.
  3. Sauté Aromatics: In the same skillet, add a bit more olive oil if needed. Sauté the chopped onion and minced garlic until translucent and fragrant, about 3-4 minutes.
  4. Add Chiles and Spices: Stir in the chopped Hatch chiles, Mexican oregano, cumin (if using), salt, and pepper. Cook for 2-3 minutes to meld flavors.
  5. Simmer the Chile Verde: Add the cup of stock or water and bring to a simmer. Return the chicken breasts to the skillet, cover, reduce heat to low, and cook for 20-25 minutes until the chicken is cooked through and tender.
  6. Shred the Chicken: Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet and stir to coat with the chile verde sauce. Adjust seasoning with additional salt or pepper as needed.
  7. Prepare Optional Tostadas: Warm the tostada shells. Spread refried beans over each shell, top with the Hatch chicken chile verde, sprinkle crumbled queso fresco, and garnish with fresh cilantro and a squeeze of lime juice.
  8. Serve: Serve the chile verde hot alongside tostadas or with rice and enjoy the vibrant flavors.

Notes

  • If Hatch chiles are unavailable, substitute with Anaheim or poblano chiles.
  • For extra heat, add chopped jalapeños or serrano chiles.
  • Using chicken thighs instead of breasts will yield juicier meat.
  • The chile verde sauce can be blended for a smoother texture if preferred.
  • Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 2 months.

Find it online: https://amandafood.com/hatch-chicken-chile-verde-recipe/