Hatch Chicken Chile Verde
User Reviews
4.7
42 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Servings
10
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Calories
205 kcal
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Course
Main Course
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Cuisine
Mexican
Hatch Chicken Chile Verde
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Make a big batch of this Hatch Chicken Chile Verde and you'll be in Hatch Heaven over the coming days! It's a delicious, all-purpose recipe and you can use it for tacos, tostadas, even burritos!
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Ingredients
- 2-2.5 lbs. Hatch chiles (I used 14 medium-sized)
- 2 lbs. chicken (I used 3 boneless breasts)
- 1/2 onion
- 4 garlic cloves
- 1 cup stock (or water)
- 1 tablespoon Mexican oregano
- 1/4 teaspoon cumin (optional)
- 1/4 teaspoon salt (plus more to taste)
- freshly cracked black pepper
- olive oil
For the tostadas (optional):
- tostada shells
- refried beans
- queso fresco
- cilantro
- lime
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Instructions
- Start by giving the Hatch chiles a good rinse. Then place them on a baking sheet and roast them in the oven (400F) for a half hour or so. I usually check on them halfway through the baking period and give them a flip.
- As the chiles roast I usually brine the chicken. Add 1/2 cup Kosher or sea salt to a mixing bowl along with 2 quarts of cold water. Stir to dissolve the salt and then add the chicken breasts. Cover and let brine in the fridge for 30-60 minutes or until you need it.
- You can start baking the chicken when the chiles are close to being done. Remove the chicken from the brine and pat dry. Add the chicken to a baking sheet and bake in the oven (400F) for 20 minutes or until the internal temp reaches 160F.
- Let the chiles cool for a couple minutes after roasting, then de-stem and de-seed them. Don't worry about getting rid of every last seed, just get the majority out. You can also discard any puffy bits of skin but you don't need to remove all of it. Add the chile pieces to a blender along with: 1 cup stock, 1/4 onion, 2 peeled garlic cloves. Combine well. You may have to blend half of the chiles before you can fit the other half in the blender.
- Finely dice the remaining 1/4 onion and 2 garlic cloves. Saute the onion in a glug of oil over medium heat in a large skillet or saucepan. When the onion has softened add the minced garlic and cook briefly. Then add the Hatch sauce from the blender along with: 1 tablespoon Mexican oregano, 1/4 teaspoon cumin (optional), 1/4 teaspoon salt, freshly cracked black pepper. Bring this mixture up to temp over medium heat, stirring regularly.
- When the chicken has finished baking, usually about 20 minutes, remove it from the oven and let it rest for a couple minutes. Then shred it with two forks and add it to the Hatch mixture in the pan. Combine well and take a final taste for seasoning. I've found that when I use brined chicken I don't need to add much salt, but if you're skipping the brine or using rotisserie chicken then you may need to add some additional salt at this point.
- Your Hatch Chicken Chile Verde is already loaded with flavor so feel free to serve it up as you see fit! Even a big spoonful over white rice is a quick, satisfying meal that I frequently munch on.
- If you want to make the Tostadas, start by warming up the tostada shells in the oven for a few minutes. I usually warm up the refried beans too. Then load up each tostada shell with a thin layer of refried beans, plenty of Hatch Chicken, Queso Fresco, freshly chopped cilantro, and a squeeze of lime.
- Store leftover Hatch Chicken Chile Verde in the fridge where it will keep for a few days.
Notes
- I've found that Hatch chiles like to be in charge! If there are too many competing flavors the Hatch flavor will disappear into the background. So for the Hatch Enchiladas and for the tostadas in this recipe I try to limit the fixings and let the Hatch flavor stay at the forefront.
- There are lots of ways to roast Hatch chiles (broiler, grill, open flame) but I usually default to the oven because it is the most efficient. Feel free to roast your chiles with your preferred method.
Nutrition Information
Show Details
Calories
205kcal
(10%)
Carbohydrates
2g
(1%)
Protein
17g
(34%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
68mg
(23%)
Sodium
253mg
(11%)
Potassium
191mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
186IU
(4%)
Vitamin C
4mg
(4%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 253mg | 11% |
| Potassium | 191mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 186IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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