BEST HATCH CHICKEN VERDE

I remember my first trip to New Mexico like it was yesterday – the scent of roasting chiles hanging heavy in the air, the vibrant colors of the ristras adorning every doorway. It was there I tasted my first truly authentic chile verde, and I’ve been chasing that flavor ever since. Today, I’m sharing all my secrets for the most amazing Hatch Chicken Chile Verde you’ll ever make!

Hatch Chicken Chile Verde: Your New Favorite Comfort Food

Okay, friends, let’s talk Hatch Chicken Chile Verde. This isn’t just another chicken dish; it’s an experience. It’s the perfect blend of savory chicken, tangy tomatillos, and, of course, the star of the show: those smoky, earthy Hatch chiles. If you’ve never had a truly great chile verde, prepare to be amazed. And if you’re already a fan, get ready for a recipe that will knock your socks off!

What makes this Hatch Chicken Chile Verde so special? It’s all about the balance. We’re not just throwing ingredients together; we’re carefully building layers of flavor. The chicken is tender and juicy, the tomatillo sauce is bright and vibrant, and the Hatch chiles add a depth of smoky heat that’s simply irresistible. And trust me, that first bite will transport you to a whole new level of deliciousness.

Why Hatch Chiles?

Hatch chiles are grown in the Hatch Valley of New Mexico, and they’re renowned for their unique flavor profile. They have a slightly sweet, earthy taste with a varying level of heat, depending on the variety. What truly sets them apart is their ability to add a smoky depth to dishes that you just can’t get with other peppers. If you can get your hands on fresh Hatch chiles, that’s ideal, but frozen or canned are perfectly acceptable (and still delicious!) for this recipe.

Ingredients You’ll Need

• Chicken: About 2 pounds of boneless, skinless chicken thighs (or breasts, if you prefer). I find thighs stay more moist and tender in the slow cooker or when simmering on the stovetop.
• Hatch Chiles: 1 pound, roasted, peeled, and seeded (fresh, frozen, or canned). If using canned, drain them well.
• Tomatillos: 1 pound, husked and rinsed. These provide the tangy base for our sauce.
• Onion: 1 medium, chopped.
• Garlic: 4 cloves, minced. Because you can never have too much garlic!
• Jalapeño: 1, seeded and minced (optional, for extra heat).
• Chicken Broth: 1 cup.
• Cilantro: 1/2 cup, chopped.
• Lime Juice: 2 tablespoons, freshly squeezed.
• Olive Oil: 2 tablespoons.
• Spices: 1 teaspoon cumin, 1 teaspoon oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper.

Equipment

• Large Skillet or Dutch Oven
• Blender or Food Processor
• Cutting Board
• Knife

Step-by-Step Instructions: Hatch Chicken Chile Verde Perfection

Alright, let’s get cooking! I’m going to walk you through each step, so you can feel confident and create a Hatch Chicken Chile Verde that’s bursting with flavor.

1. Roast the Hatch Chiles: If using fresh Hatch chiles, preheat your broiler. Place the chiles on a baking sheet and broil for 3-5 minutes per side, until the skins are blackened and blistered. Place the roasted chiles in a bowl and cover with plastic wrap for 10-15 minutes. This will help loosen the skins. Peel, seed, and chop the chiles. (If using frozen or canned, skip this step).
2. Prepare the Tomatillos: Place the husked and rinsed tomatillos in a large skillet. Add enough water to cover them. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until they are soft and have changed color.
3. Sauté the Aromatics: In the same skillet (drained, of course!), heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute, until fragrant.
4. Blend the Sauce: Transfer the cooked tomatillos, sautéed onion and garlic mixture, roasted Hatch chiles, cilantro, lime juice, cumin, oregano, salt, and pepper to a blender or food processor. Blend until smooth. Be careful when blending hot liquids!
5. Sear the Chicken (Optional): While this step is optional, searing the chicken adds a beautiful depth of flavor. Season the chicken thighs with salt and pepper. In the same skillet, heat a little more olive oil over medium-high heat. Sear the chicken for 2-3 minutes per side, until lightly browned. You don’t need to cook it all the way through at this point.
6. Simmer the Chile Verde: Place the seared chicken (or raw chicken, if you skipped the searing step) in the skillet. Pour the blended chile verde sauce over the chicken. Add the chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for about 30-40 minutes, or until the chicken is cooked through and tender.
7. Shred the Chicken: Remove the chicken from the skillet and shred it with two forks. Return the shredded chicken to the skillet and stir to combine with the sauce.
8. Simmer and Thicken (If Needed): Simmer the Hatch Chicken Chile Verde for another 10-15 minutes, allowing the flavors to meld together. If the sauce is too thin, you can remove the lid and simmer for a bit longer to allow it to reduce and thicken.
9. Serve and Enjoy: Serve your delicious Hatch Chicken Chile Verde hot, garnished with extra cilantro, a squeeze of lime juice, and your favorite toppings.

Serving Suggestions

Hatch Chicken Chile Verde is incredibly versatile! Here are a few of my favorite ways to serve it:

• Tacos or Burritos: This is a classic for a reason! Spoon the chile verde into warm tortillas with your favorite toppings like cheese, sour cream, guacamole, and pico de gallo.
• Enchiladas: Roll the chile verde into corn tortillas, top with cheese, and bake until bubbly and golden.
• Over Rice or Quinoa: A simple and satisfying meal.
• As a Stew: Serve it in a bowl with a side of warm cornbread.
• Nachos: Pile tortilla chips high with Hatch Chicken Chile Verde, cheese, and all the fixings.

Success Tips for Perfect Hatch Chicken Chile Verde

Here are a few golden tips to ensure your Hatch Chicken Chile Verde turns out perfectly every time:

• Roast Your Own Chiles: While canned or frozen chiles are convenient, roasting your own fresh Hatch chiles will give you the most authentic flavor. The smoky char adds a depth that’s hard to replicate.
• Don’t Be Afraid of the Heat: Hatch chiles can range in heat levels. If you’re sensitive to spice, start with a mild variety and remove the seeds and membranes from the jalapeño. You can always add more heat later!
• Taste and Adjust: The beauty of cooking is that you can customize it to your own preferences. Taste the sauce as it simmers and adjust the seasonings as needed. Add more lime juice for brightness, cumin for earthiness, or salt and pepper to taste.
• Low and Slow is Key: Simmering the chile verde low and slow allows the flavors to meld together and the chicken to become incredibly tender. Don’t rush the process!
• Use Fresh Ingredients: Fresh tomatillos, cilantro, and lime juice will make a huge difference in the overall flavor of your Hatch Chicken Chile Verde.

Variations and Substitutions

Want to put your own spin on this recipe? Here are a few ideas:

• Pork Chile Verde: Substitute pork shoulder for the chicken for a richer, more decadent flavor.
• Vegetarian Chile Verde: Use vegetable broth instead of chicken broth and add some hearty vegetables like potatoes, zucchini, or corn.
• Instant Pot Chile Verde: Speed up the cooking process by using an Instant Pot. Sear the chicken, then add the sauce and broth. Cook on high pressure for 15 minutes, followed by a natural pressure release.

Make-Ahead and Storage Instructions

Hatch Chicken Chile Verde is a great make-ahead dish! You can prepare it up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors will actually deepen and improve over time.

To freeze, let the chile verde cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

What to Drink With Hatch Chicken Chile Verde

The perfect drink pairing can elevate your Hatch Chicken Chile Verde experience. Here are a few suggestions:

• Mexican Lager: A crisp and refreshing Mexican lager like Corona or Modelo is a classic pairing for spicy dishes.
• Sauvignon Blanc: The bright acidity and citrusy notes of Sauvignon Blanc can cut through the richness of the chile verde.
• Margarita: A classic margarita is always a good choice with Mexican food.
• Horchata: This sweet rice milk drink is a refreshing and cooling counterpoint to the heat of the chiles.

Speaking of delicious chicken recipes, if you’re looking for a quick and easy weeknight meal, you should definitely check out my recipe for Chicken Tortellini. It’s a dump-and-go recipe that’s packed with flavor!

For another flavorful chicken dish that’s perfect for tacos or burritos, try my Cilantro Lime Chicken. It’s incredibly easy to make in the crockpot and the results are amazing!

And if you’re craving something warm and comforting on a chilly day, you can’t go wrong with White Chicken Chili. It’s another crockpot favorite in my house!

While we are on the topic of slow cooking, have you ever tried Mexican Birria? It’s a rich and flavorful stew that’s perfect for tacos, quesadillas, or even just served on its own.

For a family-friendly meal that everyone will love, give my Chicken Spaghetti a try. It’s a classic comfort food dish that’s made even easier in the crockpot.

And last but not least, if you’re looking for an easy and delicious way to make pulled chicken, check out my recipe for Shredded Chicken Crockpot BBQ. It’s perfect for sandwiches, sliders, or even just served on a plate with your favorite sides.

Conclusion

So there you have it – my ultimate recipe for Hatch Chicken Chile Verde. I know it might seem like a few steps, but I promise you, it’s worth every minute. The combination of tender chicken, tangy tomatillos, and smoky Hatch chiles is truly magical. Give it a try, and I think you’ll agree. Enjoy!

BEST Hatch Chicken Verde

Amelia

This Hatch Chicken Verde recipe delivers an authentic New Mexican flavor experience with tender chicken, tangy tomatillos, and smoky Hatch chiles. The combination of fresh ingredients and a low-and-slow simmer creates a dish bursting with savory, vibrant flavors, perfect for tacos, enchiladas, or a comforting stew.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Calories 450 kcal

Equipment

• Large skillet or Dutch oven
• Blender or Food Processor
• Cutting board
• Knife
• Measuring cups and spoons
• Baking Sheet
• Broiler
• Mixing Bowls
• Ladle

Ingredients

  

• 2 pounds boneless, skinless chicken thighs
• 1 pound Hatch chiles, roasted, peeled, and seeded
• 1 pound tomatillos, husked and rinsed
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 jalapeño, seeded and minced optional
• 1 cup chicken broth
• ½ cup cilantro, chopped
• 2 tablespoons lime juice, freshly squeezed
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Tortillas or rice, for serving optional
• Toppings: cheese, sour cream, guacamole, pico de gallo optional

Instructions

 

• If using fresh Hatch chiles, preheat your broiler. Place the chiles on a baking sheet and broil for 3-5 minutes per side, until the skins are blackened and blistered. Place the roasted chiles in a bowl and cover with plastic wrap for 10-15 minutes. This will help loosen the skins. Peel, seed, and chop the chiles. (If using frozen or canned, skip this step).
• Place the husked and rinsed tomatillos in a large skillet. Add enough water to cover them. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until they are soft and have changed color.
• In the same skillet (drained, of course!), heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute, until fragrant.
• Transfer the cooked tomatillos, sautéed onion and garlic mixture, roasted Hatch chiles, cilantro, lime juice, cumin, oregano, salt, and pepper to a blender or food processor. Blend until smooth. Be careful when blending hot liquids!
• While this step is optional, searing the chicken adds a beautiful depth of flavor. Season the chicken thighs with salt and pepper. In the same skillet, heat a little more olive oil over medium-high heat. Sear the chicken for 2-3 minutes per side, until lightly browned. You don’t need to cook it all the way through at this point.
• Place the seared chicken (or raw chicken, if you skipped the searing step) in the skillet. Pour the blended chile verde sauce over the chicken. Add the chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for about 30-40 minutes, or until the chicken is cooked through and tender.
• Remove the chicken from the skillet and shred it with two forks. Return the shredded chicken to the skillet and stir to combine with the sauce.
• Simmer the Hatch Chicken Chile Verde for another 10-15 minutes, allowing the flavors to meld together. If the sauce is too thin, you can remove the lid and simmer for a bit longer to allow it to reduce and thicken.
• Serve your delicious Hatch Chicken Chile Verde hot, garnished with extra cilantro, a squeeze of lime juice, and your favorite toppings. Serve with tortillas, rice, or as a stew.

Notes

For the best flavor, use fresh Hatch chiles and roast them yourself. If you can’t find Hatch chiles, Anaheim peppers can be substituted, but the flavor will be slightly different. To control the heat, remove the seeds and membranes from the jalapeño. The chile verde can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Consider adding a pinch of sugar to the sauce to balance the acidity of the tomatillos.