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Hatch Chicken Chile Verde Recipe

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★★★★★

4.8 from 108 reviews

This Hatch Chicken Chile Verde recipe features tender chicken cooked in a vibrant sauce made from roasted Hatch chiles, onions, garlic, and Mexican oregano. Perfectly seasoned and simmered to develop deep flavors, it can be served over tostada shells topped with refried beans, Queso Fresco, cilantro, and a squeeze of lime for a delicious Mexican-inspired meal.

Ingredients

Scale

Chile Verde Sauce

  • 2–2.5 lbs. Hatch chiles (about 14 medium-sized)
  • 1/2 onion, chopped
  • 4 garlic cloves
  • 1 cup chicken 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 sautéing

Chicken

  • 2 lbs chicken (3 boneless chicken breasts recommended)

For the Tostadas (Optional)

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

Instructions

  1. Prepare the Hatch Chiles: Roast or char the Hatch chiles until the skins blister and blacken. Let them cool, then peel off the skins, remove seeds and stems, and roughly chop the chiles.
  2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 4-5 minutes. Stir in minced garlic cloves and cook for an additional 1-2 minutes until fragrant.
  3. Create Chile Verde Sauce: Add the chopped Hatch chiles to the skillet with the onions and garlic. Pour in 1 cup of chicken stock or water. Stir in Mexican oregano, cumin (if using), salt, and freshly cracked black pepper. Let the mixture simmer gently for 10-15 minutes to combine flavors.
  4. Cook the Chicken: Add the boneless chicken breasts to the chile verde sauce, ensuring they are submerged. Cover the skillet with a lid, reduce heat to low, and let the chicken cook through, about 20-25 minutes. Check occasionally, turning the chicken to coat in the sauce. The chicken should reach an internal temperature of 165°F (74°C).
  5. Shred the Chicken: Remove the cooked chicken breasts from the sauce, shred them using two forks, and return the shredded chicken to the skillet. Stir to combine with the chile verde sauce. Adjust seasoning with additional salt and pepper as needed.
  6. Assemble Tostadas (Optional): Warm tostada shells. Spread a layer of refried beans on each shell, then top with a generous portion of the Hatch chicken chile verde. Garnish with crumbled Queso Fresco, chopped cilantro, and a squeeze of fresh lime juice.
  7. Serve: Serve the chicken chile verde warm with your choice of sides or on tostadas for a complete meal.

Notes

  • Roasting the Hatch chiles adds a smoky depth of flavor but you can substitute with canned Hatch chiles in a pinch.
  • If you prefer a spicier dish, include some of the chile seeds or add a pinch of cayenne pepper.
  • Chicken thighs can be used instead of breasts for juicier meat.
  • Leftover chile verde is excellent for tacos, burritos, or enchiladas the next day.
  • You can make the chile verde sauce ahead and store it in the refrigerator for up to 3 days before cooking the chicken.

Keywords: Hatch chile, Chicken Chile Verde, Mexican chicken recipe, Hatch chile verde, chicken with green chile sauce, Mexican chicken verde, tostadas with chicken

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