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Hatch Chicken Chile Verde Recipe

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★★★★★

4.9 from 137 reviews

This Hatch Chicken Chile Verde recipe features tender chicken cooked in a flavorful green chili sauce made from fresh Hatch chiles, onions, garlic, and Mexican oregano. Served over crispy tostada shells with refried beans, queso fresco, cilantro, and lime, this vibrant dish brings a delicious taste of Southwestern cuisine to your table.

Ingredients

Scale

Main Ingredients

  • 2–2.5 lbs. Hatch chiles (about 14 medium-sized)
  • 2 lbs. chicken (3 boneless breasts)
  • 1/2 onion
  • 4 garlic cloves
  • 1 cup stock (chicken or vegetable) 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, for garnish
  • Cilantro, chopped
  • Lime wedges, for serving

Instructions

  1. Prepare the Hatch chiles: Roast or sauté the Hatch chiles until their skins are blistered and slightly charred. Once cooled, peel off the skins if desired and chop the chiles into smaller pieces.
  2. Cook the aromatics: In a large skillet, heat a drizzle of olive oil over medium heat. Add chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
  3. Add the chiles and seasoning: Stir in the chopped Hatch chiles, Mexican oregano, cumin (if using), salt, and freshly cracked black pepper. Cook together for 2-3 minutes to blend the flavors.
  4. Add the chicken and liquid: Place the boneless chicken breasts into the skillet. Pour in the stock or water, then bring the mixture to a simmer. Cover and cook for about 20-25 minutes, or until the chicken is fully cooked and tender.
  5. Shred the chicken: Remove the cooked chicken breasts from the skillet and shred them using two forks. Return the shredded chicken to the skillet, stirring to coat it thoroughly with the chile verde sauce. Taste and adjust seasoning if needed.
  6. Prepare the tostadas (optional): Heat or bake tostada shells until crisp. Spread each shell with a layer of refried beans, then pile on the Hatch chicken chile verde. Garnish with crumbled queso fresco, chopped cilantro, and a squeeze of fresh lime juice.
  7. Serve warm: Enjoy the Hatch Chicken Chile Verde immediately while hot for the best flavor and texture.

Notes

  • To roast the Hatch chiles, you can use a broiler, grill, or skillet until the skins blister and blacken.
  • Removing the chile skins is optional but recommended for a smoother texture.
  • Chicken thighs can be substituted for breasts for a juicier dish.
  • Adjust the spice level by removing seeds from the chiles if preferred milder.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Hatch chile, chicken chile verde, Hatch green chile, tostadas, Southwestern chicken, Mexican oregano, Hatch chicken recipe

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