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.
Ingredients
Scale
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
Instructions
- 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.
- Prepare a brine solution by dissolving salt in cold water, submerge chicken breasts, and refrigerate for 30-60 minutes to enhance flavor and tenderness.
- 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.
- 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.
- In a large skillet, sauté remaining onion in oil until translucent. Add minced garlic and cook momentarily before incorporating blended chile sauce.
- Introduce Mexican oregano, cumin, salt, and black pepper to the sauce. Simmer over medium heat, stirring consistently to develop depth of flavor.
- 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.
- Serve the chile verde independently or as a versatile topping, enjoying its robust flavors over rice or alternative accompaniments.
- 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.
- 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