Hatch Green Chili With Chicken Recipe

Roast and prepare chiles (if not pre-roasted)

If your Hatch chiles are raw, roast them over a gas flame, under a broiler, or on a hot grill until blackened and blistered all over (about 8–12 minutes, turning). Place in a bowl and cover with plastic wrap 10–15 minutes to steam. Peel, seed, and roughly chop to measure 2 cups. If using pre-roasted frozen or jarred chiles, thaw/drain and chop.

Mince aromatics

Peel and finely dice enough yellow onion to yield 1 cup. Smash and finely mince 4 garlic cloves.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons olive oil. When shimmering, add the diced onion and a pinch of salt and cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to burn it.

Stir in the roasted, chopped Hatch chiles (2 cups) and cook 2–3 minutes to meld flavors.

Add 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Stir to combine and cook 1 minute to toast the spices.

If you prefer a smoother chile base, remove about half of the mixture to a blender or use an immersion blender in the pot and puree to your desired consistency, then return to the pot and stir.

Increase heat to medium-high. Add the 1 pound of cut chicken thigh pieces to the pot, stirring to coat in the chile-onion mixture. Sear the chicken for 2–3 minutes without moving too much so it picks up some color.

Pour in 2 cups low-sodium chicken broth and 1 cup diced canned fire-roasted tomatoes (if using). Scrape any browned bits from the bottom of the pot with a wooden spoon.

Bring the mixture to a simmer, then reduce heat to low, cover partially, and simmer gently until the chicken is cooked through and tender, about 15–20 minutes. Stir occasionally.

If the chile is thinner than you like after simmering, make a slurry by whisking 1 tablespoon all-purpose flour with 2 tablespoons cold water until smooth. Gradually stir the slurry into the simmering chile and cook 3–4 minutes until slightly thickened and the raw flour taste is gone. (Alternative: use a cornstarch slurry—1 tsp cornstarch + 1 tbs water.)

Stir in 1 tablespoon fresh lime juice and 1/2 cup chopped fresh cilantro (reserve extra cilantro for garnish if desired). Taste and adjust seasoning with salt and pepper.

Turn off heat and let rest 5 minutes to allow flavors to meld.

Serve hot topped with optional crema/sour cream and shredded cheese, with warm tortillas and lime wedges on the side.

Spoon the hatch green chile with chicken into bowls or onto tortillas. Garnish with additional chopped cilantro, a squeeze of lime, a drizzle of crema, and shredded cheese if using. Serve immediately.

Leftovers: cool to room temperature, refrigerate in an airtight container up to 3–4 days or freeze up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed.