Description
This Hatch Chicken Chile Verde recipe showcases tender chicken simmered in a vibrant green sauce made from roasted Hatch chiles, garlic, onion, and Mexican oregano. Perfectly balanced with subtle cumin and seasoned with salt and pepper, this dish delivers bold Southwestern flavors. Serve it over tostada shells topped with refried beans, Queso Fresco, fresh cilantro, and a squeeze of lime for a delightful and colorful meal.
Ingredients
Scale
Main Ingredients
- 2–2.5 lbs. Hatch chiles (about 14 medium-sized)
- 2 lbs. chicken (3 boneless breasts)
- 1/2 onion
- 4 garlic cloves
- 1 cup stock (chicken or vegetable) 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 cooking
For the Tostadas (Optional)
- Tostada shells
- Refried beans
- Queso Fresco, crumbled
- Fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Prepare the Hatch chiles: Roast the Hatch chiles over an open flame, in a hot pan, or under a broiler until the skins are blackened and blistered all over. Place them in a bowl and cover with plastic wrap or a towel to steam for about 10 minutes, which makes peeling easier. Once cooled, peel off the skins, remove the seeds, and roughly chop the chiles.
- Sauté aromatics: Heat a couple of tablespoons of olive oil in a large skillet over medium heat. Add the half onion, chopped finely, and cook until translucent, about 4-5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant but not browned.
- Add chiles and seasonings: Stir in the chopped Hatch chiles, Mexican oregano, cumin (if using), salt, and freshly cracked black pepper. Cook for 2-3 minutes to allow the spices to release their flavors.
- Add chicken and liquid: Add the chicken breasts to the pan and pour in 1 cup of stock or water. Bring the mixture to a simmer, cover the pan, and cook over low heat for 25-30 minutes until the chicken is fully cooked and tender.
- Shred chicken and combine: Remove the cooked chicken breasts from the skillet and shred them using two forks. Return the shredded chicken to the skillet, stir well, and simmer uncovered for an additional 5 minutes to thicken the sauce and meld all flavors together. Taste and adjust seasoning if needed.
- Prepare tostadas (optional): Warm tostada shells by baking them briefly in a hot oven or heating them in a skillet. Spread a layer of refried beans on each tostada. Spoon the chicken chile verde mixture over the beans, then top with crumbled Queso Fresco, fresh cilantro, and a squeeze of lime juice. Serve immediately.
Notes
- If Hatch chiles are unavailable, substitute with Anaheim or poblano peppers for a milder flavor.
- For more heat, include some jalapeños or serrano peppers when roasting chiles.
- Using chicken thighs instead of breasts will yield a juicier result.
- The dish can be made ahead and tastes even better the next day after flavors meld.
- The chile verde sauce can also be used as a flavorful topping for rice bowls or tacos.
Keywords: Hatch chile verde, chicken chile verde, southwestern chicken recipe, green chile chicken, tostadas, Hatch chile recipes