Description
Hatch Chicken Chile Verde is a vibrant and flavorful dish featuring roasted Hatch chiles blended into a rich, aromatic sauce combined with tender, oven-baked chicken. Served traditionally with tostadas topped with refried beans, Queso Fresco, cilantro, and lime, this recipe offers an authentic taste of New Mexican cuisine with a perfect balance of smoky and savory elements.
Ingredients
Main 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)
For Serving
- Tostada shells
- Refried beans
- Queso Fresco
- Fresh cilantro, chopped
- Lime wedges
For Chicken Brine
- 1/2 cup kosher or sea salt
- 2 quarts cold water
Instructions
- Roast the Hatch Chiles: Rinse the Hatch chiles thoroughly. Place them on a baking sheet and roast in a preheated oven at 400°F (204°C) for about 30 minutes, flipping halfway through to ensure even roasting.
- Brine the Chicken: While the chiles roast, prepare a brine by dissolving 1/2 cup kosher or sea salt in 2 quarts of cold water. Submerge the chicken breasts in the brine, cover, and refrigerate for 30-60 minutes until ready to bake.
- Bake the Chicken: Remove chicken from brine and pat dry with paper towels. Place the chicken breasts on a baking sheet and bake in the oven at 400°F (204°C) for about 20 minutes or until the internal temperature reaches 160°F (71°C). Then let the chicken rest for a few minutes before shredding.
- Prepare the Chile Verde Sauce: Let the roasted chiles cool slightly, then remove stems and most of the seeds (some seeds can remain). Remove any puffy skin but complete peeling is not necessary. In a blender, combine the chile pieces with 1 cup chicken stock or water, 1/4 onion, and 2 peeled garlic cloves. Blend until smooth, working in batches if needed.
- Sauté Aromatics and Heat Sauce: Finely dice the remaining 1/4 onion and mince 2 garlic cloves. Heat a glug of olive oil in a large skillet or saucepan over medium heat. Sauté the onion until softened, then add the minced garlic and cook briefly until fragrant. Pour in the blended Hatch chile sauce. Stir in 1 tablespoon Mexican oregano, 1/4 teaspoon cumin (optional), 1/4 teaspoon salt, and freshly cracked black pepper. Bring to a simmer, stirring frequently.
- Combine Chicken with Sauce: Shred the baked chicken using two forks and add it to the chile verde sauce in the skillet. Mix well to coat the chicken and heat through. Adjust salt and pepper to taste, especially if you have skipped the brining step or used pre-cooked chicken.
- Serve: Hatch Chicken Chile Verde can be served simply over white rice or used as a topping for tostadas. For tostadas, warm the tostada shells and refried beans in the oven.
- Assemble Tostadas: Spread a thin layer of warmed refried beans on each tostada shell. Spoon generous amounts of the Hatch Chicken Chile Verde over the beans. Top with crumbled Queso Fresco, freshly chopped cilantro, and a squeeze of lime juice for a vibrant finish.
- Storage: Store any leftover Hatch Chicken Chile Verde in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Brining the chicken enhances moisture and flavor but can be skipped if short on time. Adjust salt accordingly.
- If Hatch chiles are unavailable, you can substitute with Anaheim or poblano peppers though flavor will differ.
- Make sure to roast the chiles thoroughly to develop their smoky flavor.
- Using chicken stock in the sauce enriches flavor but water can be used as a substitute.
- Leftovers can also be frozen for up to 2 months and reheated gently on the stove or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: New Mexican
