Description
This Hatch Chicken Chile Verde is a bold and tangy Southwestern classic featuring tender chicken simmered in a rich, roasted Hatch chile and tomatillo sauce. Packed with flavor, this one-pot comfort dish is perfect for weeknight dinners or next-day tacos.
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken thighs (or breasts)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 ½ cups roasted Hatch chiles, peeled and chopped (fresh or canned)
- 1 cup tomatillos, husked and chopped (or tomatillo salsa)
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 ½ cups chicken broth
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Sear the Chicken: In a large pot or Dutch oven, heat olive oil over medium-high. Season chicken with salt and pepper, then sear 2–3 minutes per side until golden. Remove and set aside.
- Sauté Aromatics: In the same pot, sauté diced onion for 3–4 minutes. Add garlic and cook for 1 minute more until fragrant.
- Build the Sauce: Stir in chopped Hatch chiles, tomatillos, cumin, oregano, and broth. Simmer for 5–10 minutes, then blend with an immersion blender or leave chunky based on texture preference.
- Simmer the Chicken: Return chicken to the pot, cover, and simmer for 20–25 minutes until tender. Add lime juice and adjust seasoning to taste.
- Shred and Serve: Remove chicken, shred with forks, and return to the sauce. Serve with rice, tortillas, or over roasted veggies. Garnish with fresh cilantro.
Notes
Use mild or hot Hatch chiles depending on your heat preference. Tomatillo salsa can be used as a shortcut. For a smoother sauce, blend before returning the chicken. This dish also freezes well for meal prep.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southwestern