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Keep an eye out for Hatch chiles over the next few weeks and try to grab some! You can make a big batch of this Hatch Chicken Chile Verde and you'll be in Hatch Heaven over the coming days.   Here's how to make it...

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You'll need a couple pounds of Hatch chiles for this recipe.  Keep in mind that Hatch chiles come in different varieties, usually labeled as Mild, Medium, Hot.  I used 14 of the Hot variety (Sandia) and that came in just under 2.5 lbs.

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Start by roasting the chiles in the oven for a half hour or so (400F).   Sure, you can roast them on a grill or over an open flame, but I default to the oven for big batches as it seems to be more efficient. This roasting step makes them taste deee-licious!

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As the chiles roast I usually brine the chicken.  You’ll need 2 lbs. of chicken for this recipe — I used 3 boneless chicken breasts but feel free to use any chicken that you have available. A half hour swim in a simple saltwater brine will dramatically improve the flavor of this dish.  Try to do this step if you have time!

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I usually let the chicken brine until the Hatch chiles are done roasting, then pat the chicken dry and bake it in the oven for about 20 minutes. Once the chiles are roasted you can de-stem and de-seed them, but don’t worry about getting rid of every last seed.  You can also discard any puffy bits of skin.

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Add the chile pieces to a blender along with: 1 cup stock 1/4 onion 2 peeled garlic cloves Combine well.  You may need to blend the first half before you can fit the rest of the chiles into the blender.

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After briefly cooking some diced onion and garlic in a large saucepan, add the blender full of Hatch awesomeness to the pan along with: 1 tablespoon Mexican oregano 1/4 teaspoon cumin (optional) 1/4 teaspoon salt  freshly cracked black pepper Combine well and bring it up to temp. 

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When the chicken is done baking — usually around the 20 minute mark — 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 sauce.

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Hello Hatch Chicken Chile Verde! The brined chicken is loaded with the rich, buttery flavor of the Hatch chiles — so good!

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You can use this delightful mixture in tacos, burritos, or even just next to some rice and beans.  I made tostadas and they were off the charts!   I hope you try out this recipe, I think it's a real keeper :) Click the 'Get the recipe!' button below to see the full instructions.