Name: Hatch Chicken Chile Verde Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: New Mexican
Ingredients: 2 to 2.5 lbs Hatch chiles (about 14 medium-sized); 2 lbs chicken (3 boneless chicken breasts); 1/2 onion; 4 garlic cloves; 1 cup chicken stock or water; 1 tablespoon Mexican oregano; 1/4 teaspoon ground cumin (optional); 1/4 teaspoon salt, plus more to taste; Freshly cracked black pepper to taste; Olive oil (for sautéing); Tostada shells; Refried beans; Queso Fresco; Fresh cilantro, chopped; Lime wedges; 1/2 cup kosher or sea salt; 2 quarts cold water

Jump to Recipe· 3.8 from 39 reviews

If you’re craving a dish that bursts with vibrant flavors and feels like a warm hug in a bowl, look no further than this Hatch Chicken Chile Verde Recipe. This recipe combines the unique smoky heat of Hatch chiles with tender, juicy chicken, creating a versatile and satisfying meal that’s perfect for family dinners, casual gatherings, or even meal prep. Every bite delivers a beautiful balance of spice, freshness, and comfort that will have you coming back for seconds and maybe even thirds.

Ingredients You’ll Need

A silver metal tray holds around fifteen bright green peppers, each with a shiny, smooth texture. The peppers are long and slightly curved, with some showing slight wrinkles and small brown spots. They are scattered neatly across the tray, all facing different directions, with their stems attached, creating a natural, fresh look. The tray rests on a surface with a white marbled texture, adding a clean, soft contrast to the vibrant green peppers. photo taken with an iphone --ar 4:5 --v 7

Believe it or not, the magic of this Hatch Chicken Chile Verde Recipe comes from a handful of simple, but essential ingredients. Each one plays an important role: from the smoky depth of the chiles to the freshness of cilantro, this recipe shines because every component is carefully chosen for taste, texture, and ultimate flavor harmony.

Hatch chiles (2-2.5 lbs): The star of the show, these bring smoky, slightly sweet heat that defines the dish.
Chicken (2 lbs): I prefer boneless breasts for ease, offering a meaty, tender base for soaking up the chile verde sauce.
Onion (1/2): Adds natural sweetness and a hint of crunch when sautéed.
Garlic cloves (4): Essential for depth and aromatic warmth.
Stock or water (1 cup): Helps blend the sauce smoothly and adds subtle richness.
Mexican oregano (1 tablespoon): A slightly citrusy herb that brightens and balances the heat.
Cumin (1/4 teaspoon, optional): Adds an earthy undertone that enhances the chile flavor.
Salt and freshly cracked black pepper: Perfectly seasons and amplifies every ingredient.
Olive oil: For sautéing to bring everything together smoothly.
Tostada shells, refried beans, Queso Fresco, cilantro, and lime: Optional toppings and sides that add texture, creaminess, freshness, and tang to your meal.

How to Make Hatch Chicken Chile Verde Recipe

Step 1: Roast the Hatch Chiles

Start by giving your Hatch chiles a good rinse to clean off any dirt or dust. Lay them out on a baking sheet and roast at 400°F for about 30 minutes, flipping halfway through — their skins will blister and blacken, developing that irresistible smoky flavor that’s the soul of this recipe.

Step 2: Brine the Chicken

While the chiles roast, let’s brine the chicken to keep it juicy and flavorful. Dissolve 1/2 cup kosher or sea salt in 2 quarts of cold water, then submerge the chicken breasts in the mixture. Cover and refrigerate for 30 to 60 minutes. This simple step makes all the difference by locking in moisture.

Step 3: Bake the Chicken

When the chiles are almost done roasting, take the chicken out of the brine, pat it dry, and place it on a baking sheet. Bake at 400°F for about 20 minutes, or until the internal temperature reaches 160°F. This cooking method helps maintain tenderness and ensures even cooking.

Step 4: Prepare the Hatch Chile Sauce

After roasting, let the chiles cool slightly so you can handle them comfortably. Remove stems and seeds—the goal is to discard most but you don’t have to be perfect, as some seeds add a pleasant kick. Toss the chile pieces into a blender along with the stock, 1/4 onion, and 2 peeled garlic cloves. Blend until smooth, working in batches if necessary to fit all the chiles.

Step 5: Sauté Onion and Garlic

Finely dice the remaining onion and garlic. Heat a splash of olive oil in a large skillet over medium heat and sauté the onion until softened and translucent. Add the minced garlic and cook for just a minute to release its aroma without burning.

Step 6: Combine Sauce and Seasonings

Pour the blended Hatch chile sauce into the skillet with the sautéed onion and garlic. Stir in the Mexican oregano, cumin (if using), salt, and freshly cracked pepper. Warm everything over medium heat, stirring often, until you notice the mixture just starting to bubble—the perfect moment for the magic to happen.

Step 7: Shred and Add Chicken

Once the chicken has baked and rested for a couple of minutes, shred it using two forks. Add the shredded meat to the chile sauce, mixing thoroughly so every bite of chicken is coated with that vibrant verde flavor. Taste and adjust salt or pepper as needed; if you skipped brining, a pinch of extra salt might be welcomed.

Step 8: Serve as Desired

Your Hatch Chicken Chile Verde is now ready to be enjoyed! From here, the sky’s the limit on how you serve it—straight from the pan, over rice, or loaded onto tostadas.

Step 9: Assemble Tostadas (Optional)

If you decide to make tostadas, preheat your oven to warm the tostada shells for a few minutes. Heat up the refried beans, then layer the beans on the shells, followed by heaps of Hatch Chicken Chile Verde, crumbled Queso Fresco, fresh cilantro, and a bright squeeze of lime. This crunchy, creamy combo makes the dish irresistible.

How to Serve Hatch Chicken Chile Verde Recipe

A close-up of a dark pan filled with shredded light beige chicken mixed with a thick green sauce that looks chunky and moist, spread evenly across the whole pan. The textures show small bits of chicken wings and smooth green sauce with some white pieces scattered throughout. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes take this Hatch Chicken Chile Verde Recipe from delicious to unforgettable. Fresh cilantro adds vibrant herbal notes, the tang of lime juice brightens the flavors, and crumbled Queso Fresco lends a creamy, salty finish. These simple touches elevate every bite and provide contrast to the smoky heat.

Side Dishes

Complement your chile verde with classic Mexican sides like fluffy white rice or warm refried beans. A crisp cabbage slaw or Mexican street corn (elote) pairs beautifully too, bringing freshness and crunch to balance the rich sauce.

Creative Ways to Present

Feeling adventurous? Use this Hatch Chicken Chile Verde Recipe as a filling for burritos, enchiladas, or quesadillas. Or, serve it atop baked potatoes or creamy polenta for a unique twist. The sauce’s bold flavor means it works wonderfully beyond traditional options, so play around and find your favorite.

Make Ahead and Storage

Storing Leftovers

Leftover Hatch Chicken Chile Verde keeps beautifully in an airtight container in the refrigerator for up to 3-4 days. Whenever you’re ready for another meal, it reheats wonderfully—making your life easier during busy weekdays.

Freezing

Planning ahead? Freeze leftover chile verde in a freezer-safe container or bag for up to 3 months. Thaw it overnight in the fridge before reheating to preserve texture and flavor. This way, you’ve always got a taste of Hatch chile magic ready to go.

Reheating

Reheat gently on the stove over low heat with a splash of water or stock to maintain moisture. Stir frequently until warmed through. Avoid microwaving for extended periods, as that can dry out the chicken and mute the vibrant flavors.

FAQs

What if I can’t find Hatch chiles?

If Hatch chiles are out of season or unavailable, you can substitute with poblano peppers or Anaheim chiles. While the flavor won’t be quite the same, you’ll still get a wonderful mild heat and vibrant green sauce.

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are even more forgiving with their higher fat content, resulting in an even juicier and more flavorful dish. Just adjust cooking time slightly until they reach an internal temperature of 160°F.

Is this dish spicy? How can I adjust the heat?

This Hatch Chicken Chile Verde Recipe has a mild to medium heat level, thanks to the naturally moderate spice of Hatch chiles. For a gentler dish, remove more seeds and membranes from the chiles before blending. For more kick, leave in some seeds or add a pinch of cayenne pepper.

Can I make this recipe in a slow cooker?

You sure can! Slow cooking the chicken and chile verde sauce together allows the flavors to deepen deliciously. Start by roasting the chiles and blending the sauce, then combine with chicken and seasonings in your cooker. Cook on low for 4-6 hours or until the chicken is tender and shreddable.

What are some common ways to serve Hatch Chicken Chile Verde Recipe?

The most popular way is on tostadas with refried beans, cheese, cilantro, and lime. Beyond that, it’s equally fantastic over rice, stuffed in tacos, or as a filling for enchiladas. It’s a wonderfully flexible recipe that adapts to your favorite Mexican-inspired dishes.

Final Thoughts

This Hatch Chicken Chile Verde Recipe is one of those dishes that quickly becomes a favorite at the dinner table. It’s packed with fresh, smoky flavors and tender chicken that feels both hearty and wholesome. Whether you’re serving it up on crispy tostadas or spooning it over rice, it’s a guaranteed crowd-pleaser that brings warmth and zest to any meal. I absolutely encourage you to try it out and discover how this dish can brighten your cooking routine with its bold and comforting spirit.