Description
This Hatch Chicken Chile Verde recipe features tender chicken breasts cooked in a vibrant, flavorful sauce made from roasted Hatch chiles, onions, garlic, and aromatic Mexican spices. Served atop crispy tostada shells layered with refried beans, Queso Fresco, cilantro, and a squeeze of lime, this dish offers a perfect balance of smoky, tangy, and savory notes with a spicy kick. It’s a comforting and satisfying meal that celebrates the unique flavor of Hatch chiles, popular in Southwestern cuisine.
Ingredients
Scale
Chile Verde
- 2–2.5 lbs. Hatch chiles (about 14 medium-sized)
- 2 lbs. chicken (3 boneless chicken breasts)
- 1/2 onion, chopped
- 4 garlic cloves, minced
- 1 cup chicken stock 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 leaves
- Lime wedges
Instructions
- Roast the Hatch chiles: Begin by roasting the Hatch chiles over an open flame or under a broiler until the skins are charred and blistered on all sides. Place the roasted chiles in a bowl and cover with plastic wrap or a towel to steam for about 10 minutes. Once cooled, peel off the skins, remove the stems and seeds, then roughly chop the chiles.
- Prepare the chicken: Season the chicken breasts with salt and freshly cracked black pepper. Heat a few tablespoons of olive oil in a large skillet or pan over medium-high heat. Sear the chicken breasts until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
- Sauté aromatics: In the same skillet, add a little more olive oil if needed. Sauté the chopped onion until translucent, about 3-5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
- Combine ingredients and cook: Add the chopped Hatch chiles to the skillet along with Mexican oregano, cumin (if using), salt, and freshly cracked black pepper. Pour in the chicken stock or water, stirring to combine. Return the chicken breasts to the pan, nestling them into the chile mixture.
- Simmer the chile verde: Reduce the heat to low, cover the skillet, and let everything simmer gently for 25-30 minutes, or until the chicken is cooked through and tender, and the flavors have melded together. Adjust seasoning with salt and pepper as needed.
- Shred the chicken: Remove the chicken breasts from the pan and shred them using two forks. Return the shredded chicken to the chile verde sauce, stirring to coat well with the sauce.
- Prepare tostadas (optional): Warm the tostada shells separately. Spread a layer of refried beans on each shell, then top with a generous spoonful of the Hatch chicken chile verde. Garnish with crumbled Queso Fresco, fresh cilantro leaves, and a squeeze of lime juice to brighten the flavors.
- Serve: Serve the chile verde hot, either on its own or on tostada shells as described. Enjoy immediately for the best flavor and texture.
Notes
- Roasting the Hatch chiles deeply enhances their smoky flavor, but if you cannot find Hatch chiles, poblano peppers are a good substitute.
- If you prefer a thicker sauce, simmer uncovered for the last 10 minutes to let some liquid evaporate.
- Adjust the heat by adding or removing seeds from the chiles depending on your heat preference.
- Leftover chile verde can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For extra richness, add a splash of cream or sour cream when serving if desired.
Keywords: Hatch chile verde, chicken chile verde, Mexican chicken recipe, Hatch chiles, tostadas, spicy chicken