Go Back
Roasted Hatch Green Chili Recipe
Ash Tyrrell

Roasted Hatch Green Chili Recipe

I still remember the first time I roasted a batch of hatch green chilies in my own kitchen, and honestly, the smell alone had me hooked before I even took a bite. I grew up thinking chili had to be red and heavy, but once I tried this smoky, slightly sweet green version, I never looked back
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds fresh hatch green chilies – fresh peppers give the best smoky-sweet flavor so skip the frozen ones if you can
  • 2 tablespoons olive oil – helps everything sauté evenly without sticking
  • 1 large yellow onion diced – adds sweetness and body to the base
  • 4 cloves garlic minced – use fresh garlic instead of jarred for a brighter taste
  • 1 pound boneless chicken thighs cubed – thighs stay juicier than breast meat during a long simmer
  • 1 teaspoon ground cumin – brings a warm earthy backbone to the chili
  • 1 teaspoon smoked paprika – boosts the roasted flavor even further
  • 4 cups chicken broth – use low-sodium so you can control the salt yourself
  • 1 tablespoon fresh lime juice – brightens up the finished dish
  • Salt and black pepper to taste – always season gradually and taste as you go
  • Fresh cilantro chopped, for garnish – adds a fresh finish right before serving

Method
 

  1. Turn your oven broiler on high and line a baking sheet with foil. Place the whole hatch chilies on the sheet and slide them a few inches under the broiler. Let them blacken and blister for about 10 to 15 minutes, turning every few minutes so all sides get charred evenly.
  2. Once the skins are blackened, transfer the hot chilies straight into a zip-top bag or a bowl covered tightly with plastic wrap. Let them sit for about 10 minutes so the trapped steam loosens the skins. After that, the charred skin should peel off with almost no effort at all.
  3. Remove the stems and seeds from the peeled chilies, then roughly chop them. I like to puree about half of the chopped chilies in a blender until smooth, and leave the rest chunky. This combination gives the chili a rich sauce with plenty of texture in every spoonful.
  4. Heat olive oil in a large Dutch oven over medium-high heat. Add the diced onion and cook for about 4 minutes until it turns soft and translucent. Stir in the minced garlic and cook for another minute, just until it becomes fragrant.
  5. Add the cubed chicken thighs to the pot and season with cumin, smoked paprika, salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the outside of the chicken turns golden brown. This step locks in flavor before the liquid goes in.
  6. Pour in the pureed and chopped hatch chilies along with the chicken broth. Stir everything together, then bring the pot to a gentle boil. Reduce the heat to low, cover, and let it simmer for 45 minutes so the flavors have time to deepen.
  7. Once the chicken is tender and the broth has thickened slightly, stir in the fresh lime juice and taste for seasoning. Ladle the chili into bowls and top with chopped cilantro right before serving for a bright, fresh finish.

Notes

  • I always roast a few extra chilies than I need so I have some ready in the freezer for my next batch.
  • I let the chili simmer uncovered for the last 10 minutes if I want it thicker, since that helps the broth reduce down.
  • I taste the chilies before adding them, because hatch peppers can range from mild to quite spicy depending on the batch.
  • I use a mix of pureed and chopped chilies instead of all one or the other, since it gives the chili better texture.
  • I add the lime juice at the very end so the citrus flavor stays bright instead of cooking off.