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4.7 from 42 votes

Hatch Chicken Chile Verde

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!

Prep Time
30 mins
Cook Time
30 mins
Servings: 10
Calories: 205 kcal
Course: Main Course
Cuisine: Mexican

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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

% 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.