3 Chicken Breast
2 cups Chicken Broth
3 Ears of Corn
3 – 4 Garlic Cloves, Peeled
5 – 6 Hatch Chiles
Optional: cotija cheese, cilantro, tortilla strips, etc
1 Small Red Onion, Quartered
1 Small Yellow Onion, Quartered
2 tsp Smokey Spicy Sweet Hot Rub
1 cup Sour Cream
The pride of Southwestern cuisine, Hatch Chiles are grown in a region of New Mexico where the locals claim the soil is unlike anywhere else. The result is a slightly sweet and smoky pepper that gives off a mouthwatering aroma when roasted or smoked on a pellet grill.
Place the Hatch Green Chiles on the grill over direct flame and roast until lightly charred on all sides, about 10-15 minutes.
Note: It is recommended to use Texas Mesquite Hardwood Pellets with this recipe.
For even more smoke flavor, try smoking the chiles for one hour at 225°F before roasting them.