Description
Hatch chicken chile verde brings zesty southwestern comfort straight to your dinner table, melding tender chicken with roasted green chiles in a sauce that sings with bold, authentic flavors. Simmering slowly and packed with regional spice, this dish turns an ordinary meal into a memorable southwestern celebration.
Ingredients
Scale
Main Proteins:
- 2 lbs. chicken
Chiles and Vegetables:
- 22.5 lbs. Hatch chiles
- ½ onion
- 4 garlic cloves
Seasonings and Liquids:
- 1 cup stock
- 1 tablespoon Mexican oregano
- ¼ teaspoon cumin
- ¼ teaspoon salt
- Freshly cracked black pepper
- Olive oil
Accompaniments:
- Tostada shells
- Refried beans
- Queso Fresco
- Cilantro
- Lime
Instructions
- Char 22.5 lbs of Hatch chiles directly over an open flame or under the broiler until the skin turns completely black and blistered. Rotate them carefully to ensure even roasting.
- Transfer the charred chiles to a sealed plastic bag or covered bowl. Let them steam for 10-15 minutes to help loosen their skins.
- Peel the chiles, removing all blackened skin. Split them open, discard the seeds, and roughly chop the roasted peppers into bite-sized pieces.
- Pat 2 lbs of chicken dry with paper towels. Generously season both sides with salt and pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat at 375°F. Sear the chicken for 4-5 minutes per side until a golden-brown crust forms.
- Remove chicken from the skillet and set aside on a clean plate. Keep the same skillet on the heat.
- Dice ½ an onion and mince 4 garlic cloves. Add them to the skillet and cook for 2-3 minutes until softened and fragrant.
- Sprinkle 1 tablespoon Mexican oregano, ¼ teaspoon cumin, ¼ teaspoon salt, and cracked black pepper into the skillet. Stir to combine with the aromatics.
- Pour 1 cup of stock into the skillet. Scrape any browned bits from the bottom of the pan.
- Return the seared chicken and chopped Hatch chiles to the skillet. Reduce heat to low and simmer for 25-30 minutes until chicken is completely cooked through.
- Shred the chicken using two forks once it’s tender and fully cooked.
- Warm tostada shells according to package instructions.
- Spread a layer of refried beans on each tostada shell. Top with the chicken chile verde mixture.
- Crumble Queso Fresco over the top, garnish with fresh cilantro leaves, and finish with a squeeze of lime juice.
Notes
- Roasting Hatch chiles over an open flame or under the broiler brings out their deep, smoky flavor and makes peeling easier.
- Searing the chicken at a high temperature creates a golden-brown crust that locks in moisture and adds rich depth to the dish.
- Letting the chile verde simmer slowly allows the flavors to meld and the chicken to become incredibly tender, so resist the urge to rush the cooking process.
- For a lighter version, swap chicken thighs with chicken breasts, and use low-sodium stock to reduce overall calories without sacrificing taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 10 to 12
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 40 mg