BEST Hatch Chicken Verde
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.
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.