Monday, September 8, 2014

Hatch Chiles & My Chicken Chile Verde

I'm sure I don't have to tell you it's hatch chile season.

If you've stepped foot in a grocery store, talked to human beings in general, watched tv or use social media, you've heard the news somewhere. People go mad for these chiles! And for good reason. Along with all the chatter, you can find thousands of recipes out there to make use of these green beauties.

Yesterday, I saw on a Facebook group that my local Albertson's had a line around the building, made up of people waiting for roasted hatch chiles. I skipped the line and broiled mine in the oven. We all have our favorite way to use em. Mine happens to be my chicken chile verde.

Before I give you the lengthy, yet super-simple recipe, some health information... All of the hype is about the unique flavor and short season, but did you know hatch chiles pack a major nutritional punch?

Turns out, they're LOADED with Vitamin C! A hatch chile and chicken soup might be the way to go for any of you battling a cold as a result of the changing seasons. They're also high in potassium, magnesium, calcium, folate (pregos!), niacin, lysine (guys!), and vitamins A, B12, and B6. And like many other chiles, they're great for lowering blood pressure. All of that goodness is worth standing in line for!


5-6 tomatillos, peeled and halved
3 large hatch chiles
1 yellow onion, sliced thin
3 garlic cloves, sliced thin
2 Cups chicken stock
2 teaspoons cumin
1 Tablespoon maldon salt
Pinch cinnamon
1 lime, cut in half
1 Cup chopped fresh parsley
1 Tablespoon olive oil
2 chicken breasts
4-5 chicken thighs
1 bay leaf
2 teaspoons oregano
tortillas or lettuce for serving

  • Place the hatch chiles and the halved tomatillos on a baking sheet and place under the broiler in your oven. Broil until the tops of the chiles are starting to char. Remove from the oven. 
  • Place all of the ingredients, except the cilantro, in a crockpot and turn to low. Cook for approximately 5 hours, or until the chicken can be easily shredded with a fork. Stir in the cilantro when it's finished. 
  • Serve on tortillas or in lettuce wraps. 
  • Leftovers will keep for 3-4 days in the refrigerator in an airtight container. 

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