The Zesty Hatch Chicken Chile Verde Recipe Worth Savoring

Fragrant, vibrant chicken chile verde dances with bold southwestern flavors that promise incredible comfort.

Peppers and tomatillos create a sauce bursting with tangy complexity.

Green chiles whisper hints of smoky warmth across tender meat.

My grandmother’s traditional recipe carries memories of weekend gatherings in her bright kitchen.

Each spoonful connects you to generations of culinary passion.

Slow-simmered ingredients meld into a rich, soul-satisfying experience that beckons you closer.

Savor this authentic dish that turns an ordinary meal into an extraordinary celebration.

Hatch Chicken Chile Verde Ingredients

Main Ingredients:

• Chicken Breasts: Tender and juicy white meat perfect for shredding.
• Brining Salt: Essential for adding moisture and flavor to the chicken.

• Hatch Chiles: Fresh green chiles with a mild, bright flavor unique to New Mexico.
• Mexican Oregano: Aromatic herb that adds a subtle earthiness to the sauce.

• Onion, Garlic: Classic aromatics that form the flavor base of the dish.
• Stock: Rich liquid that helps create a smooth sauce.
• Cumin, Black Pepper: Warm spices that add depth and complexity.
• Lime: Bright citrus that brings freshness to the final dish.

• Tostada Shells, Refried Beans, Queso Fresco, Cilantro: Classic Mexican toppings that complement the Hatch Chicken Chile Verde.

How to Make Hatch Chicken Chile Verde

Step 1: Prepare Chiles

Rinse the Hatch chiles thoroughly.

Spread them out on a baking sheet and roast in the oven at 400°F for about 30 minutes.

Midway through roasting, flip the chiles to ensure even cooking.

Step 2: Brine Chicken

• Kosher or sea salt
• Cold water

Submerge chicken breasts in the brine.

Cover and refrigerate for 30-60 minutes to enhance flavor and moisture.

Step 3: Bake Chicken

Remove chicken from brine and pat dry.

Place on a baking sheet and bake at 400°F for 20 minutes or until internal temperature reaches 160°F.

Step 4: Prepare Chile Sauce

Let roasted chiles cool slightly.

Remove stems and majority of seeds.

• Stock
• Onion
• Garlic cloves

Blend until smooth, potentially working in batches.

Step 5: Create Flavor Base

Dice remaining onion and garlic.

Sauté onion in oil over medium heat until softened.

Add minced garlic and cook briefly.

• Mexican oregano
• Cumin
• Salt
• Black pepper

Simmer and stir regularly.

Step 6: Combine Chicken and Sauce

Shred baked chicken using two forks.

Add to chile sauce mixture.

Stir thoroughly and adjust seasoning as needed.

Step 7: Serve Creatively

• Warming tostada shells
• Spreading refried beans
• Topping with chicken mixture
• Sprinkling queso fresco
• Adding fresh cilantro
• Squeezing lime

Step 8: Storage

Refrigerate leftover Hatch Chicken Chile Verde for up to several days in an airtight container.

Best Tips for Cooking Chile Verde Chicken

• Flip Hatch chiles halfway through baking to ensure even roasting and prevent burning, creating a more balanced flavor profile.
• Brining chicken in saltwater helps lock in moisture, making the meat tender and flavorful, with a shorter brining time of 30-60 minutes recommended.
• When blending roasted chiles, work in batches if needed to ensure a smooth, well-combined sauce without overflow or uneven texture.
• Taste and adjust salt levels at the end of cooking, especially if using brined chicken, to achieve the perfect flavor balance without over-salting.
• Enjoy the chile verde over rice, on tostadas, or as a standalone dish, making it a flexible meal for different dining preferences.

How to Keep Hatch Chile Verde Fresh

• Transfer the Hatch Chicken Chile Verde to an airtight container and store in the refrigerator for up to 4 days, ensuring the lid is tightly sealed to maintain freshness.
• Pack the cooled chicken mixture into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible, and freeze for up to 3 months.
• Warm the chile verde in a skillet over medium-low heat, stirring occasionally and adding a splash of chicken stock if the mixture seems dry, until heated through completely.
• Place the desired portion in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between each interval to ensure even warming.

What Goes Well with Hatch Chile Verde

• Savor Zesty Southwestern Pairing: Craft a crisp, citrusy Mexican lager like Modelo Especial to complement the bright, spicy chile verde flavors.
• Balance Heat with Coolness: Serve alongside a refreshing cucumber-mint salsa that cuts through the dish's rich, tangy profile and provides a cooling counterpoint.
• Elevate with Texture Contrast: Top with crunchy radish slices and extra fresh cilantro to add bright, crisp elements that enhance the shredded chicken's tender texture.
• Create Complete Meal Experience: Plate over fluffy white rice or warm corn tortillas to soak up the vibrant Hatch chile sauce and provide a satisfying base for the zesty chicken.

Recipe Twists for Hatch Chicken Chile Verde

• Slow Cooker Variation: Transform the recipe by using a slow cooker instead of the oven. Place brined chicken and roasted Hatch chiles with other ingredients in the slow cooker. Cook on low for 6-8 hours for tender, flavorful chicken that falls apart easily.
• Vegetarian Alternative: Replace chicken with firm tofu or black beans. Roast and prepare Hatch chiles the same way, then crumble or cube the protein substitute. Season generously and simmer in the verde sauce for a plant-based version of the dish.
• Gluten-Free Adaptation: Ensure all ingredients like stock and spices are certified gluten-free. Serve over cauliflower rice or quinoa instead of traditional white rice for a lighter, wheat-free meal option that maintains the original recipe's delicious flavor profile.
• Low-Sodium Version: Skip the brining process and use unsalted stock. Reduce added salt and rely on herbs and spices like Mexican oregano and cumin to build depth of flavor. Choose fresh herbs and citrus to enhance taste without increasing sodium content.

FAQs

• What are Hatch chiles?

Hatch chiles are a specific type of green chile grown in the Hatch Valley of New Mexico. They’re known for their unique, robust flavor and are only available during a short season from August to September.

• Why brine the chicken before cooking?

Brining helps the chicken retain moisture, making it more tender and flavorful. The salt solution breaks down proteins, allowing the meat to absorb more water and stay juicy during cooking.

• Can I use a different type of chile if Hatch chiles aren't available?

While Hatch chiles have a distinctive taste, you can substitute with Anaheim or Poblano chiles. However, the flavor profile will be slightly different from the traditional Hatch chile verde.

• Is this dish spicy?

The heat level depends on the specific batch of Hatch chiles. Some are mild, while others can be quite spicy. You can control the heat by removing more or fewer seeds during preparation.

Why Hatch Chicken Chile Verde Is So Flavorful

• Unleash Flavor Explosion: Dive into a mouthwatering dish packed with bold, roasted Hatch chile goodness that transforms ordinary chicken into an extraordinary culinary experience.
• Master Easy Cooking Technique: Learn a simple yet sophisticated method of roasting chiles and preparing chicken that feels like professional-level cooking without requiring advanced skills.
• Customize Your Meal Magic: Enjoy incredible versatility by serving this recipe over rice, as a tostada topping, or creating your own delicious variations that suit any mood or preference.
• Quick Weeknight Winner: Whip up a delectable meal that comes together smoothly, requires minimal complicated steps, and delivers maximum satisfaction for hungry families or solo diners.

Hatch Chicken Chile Verde Recipe

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4.6 from 26 reviews

• Total Time: 1 hour 40 minutes
• Yield: 6 1x

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Description

Spicy Mexican “Hatch Chicken Chile Verde” delivers robust southwestern flavors that dance across your palate with authentic zest. Hearty chiles and tender chicken merge into a soulful dish promising delicious comfort with each warm, satisfying spoonful you’ll savor.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 22.5 pounds hatch chiles
• 2 pounds chicken
• 1/2 onion
• 4 garlic cloves

Seasonings and Spices:

• 1 tablespoon Mexican oregano
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• Freshly cracked black pepper

Liquid and Cooking Ingredient:

• 1 cup stock (or water)
• Olive oil

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Instructions

1. Thoroughly rinse Hatch chiles and arrange on a baking sheet for roasting at 400°F for approximately 30 minutes, rotating halfway through to ensure even cooking.
2. Prepare a brine solution by dissolving salt in cold water, submerge chicken breasts, and refrigerate for 30-60 minutes to enhance flavor and tenderness.
3. Remove chicken from brine, pat dry, and transfer to a baking sheet. Roast alongside chiles at 400°F until internal temperature reaches 160°F, approximately 20 minutes.
4. After roasting, allow chiles to cool briefly. Remove stems and majority of seeds, discarding any excessively puffy skin sections. Blend chile pieces with stock, onion, and garlic until smooth, potentially working in batches.
5. In a large skillet, sauté remaining onion in oil until translucent. Add minced garlic and cook momentarily before incorporating blended chile sauce.
6. Introduce Mexican oregano, cumin, salt, and black pepper to the sauce. Simmer over medium heat, stirring consistently to develop depth of flavor.
7. Once chicken has rested, shred using two forks and fold into chile sauce. Taste and adjust seasoning as needed, recognizing brined chicken may require minimal additional salt.
8. Serve the chile verde independently or as a versatile topping, enjoying its robust flavors over rice or alternative accompaniments.
9. For tostadas, warm shells and refried beans in the oven. Layer each shell with beans, shredded chicken, crumbled queso fresco, fresh cilantro, and a lime juice squeeze.
10. Refrigerate any remaining chile verde, which maintains quality for several days when stored properly.

Notes

• Roasting chiles intensifies their smoky flavor and makes peeling easier, so don’t rush the process.
• Brining chicken ensures extra moisture and tenderness, preventing dry meat during baking.
• Blending chiles with stock creates a smooth, consistent sauce that coats the chicken perfectly.
• Adjust seasoning at the end based on the saltiness of your brined or pre-cooked chicken to achieve balanced flavor.

• Prep Time: 50 minutes
• Cook Time: 50 minutes
• Category: Dinner, Lunch
• Method: Roasting
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 220
• Sugar: 2 g
• Sodium: 300 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 7 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 70 mg