Description

Hatch Chicken Chile Verde is a deliciously hearty and flavorful dish that brings together the smoky, earthy essence of roasted Hatch chiles and tender, juicy chicken. This traditional Mexican recipe is perfect for a cozy family dinner or as a versatile dish that can be served in various ways, from hearty stews to crunchy tostadas. The bright green sauce, enriched with aromatic spices and herbs, envelops the shredded chicken, creating a meal that’s both satisfying and packed with authentic Southwestern flavors.

Ingredients

Scale

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

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

The key to the depth of flavor in this recipe lies in the quality of the Hatch chiles and the attention to detail in the preparation steps. Be sure to roast the chiles properly to unlock their full potential, and don’t skip the brining process if you want to ensure your chicken remains juicy and well-seasoned. This dish is incredibly versatile—feel free to customize it with different proteins, adjust the spice level to your liking, and experiment with various serving options. Whether you’re a seasoned cook or trying this for the first time, Hatch Chicken Chile Verde is a rewarding recipe that’s sure to become a favorite.