pork hatch green chili recipe

Written ByJenny Smyth Posted on
pork hatch green chili recipe
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The Best pork hatch green chili recipe

I’m excited to share with you my family’s favorite pork hatch green chili recipe. This hearty, comforting dish is a staple in our household, especially during the fall and winter months when the weather cools down. The combination of tender pork, flavorful green chilies, and rich, velvety broth is simply irresistible.

One of the reasons I love this recipe is that it’s incredibly easy to make and requires minimal prep time. Just brown the pork, cook the chilies and spices, and let it all simmer together until the flavors have melded beautifully. It’s a perfect recipe for a busy weeknight dinner or a special occasion like game day or holiday gatherings.

Growing up in New Mexico, I was exposed to this type of green chili from a young age. My grandmother would make it for family gatherings and special events, and it was always a crowd-pleaser. Over time, I adapted her recipe to suit my family’s tastes and preferences, adding in some of my own twists and variations.

Today, I’m happy to share this adapted recipe with you so you can enjoy it in your own home. When it comes to cooking technique, this recipe requires a bit of patience but is relatively straightforward. The key is to cook the chilies and spices slowly over low heat until they’ve infused into the broth.

This process takes about 30 minutes to an hour, but trust me when I say it’s worth the wait. The end result is a rich, complex flavor that will leave everyone asking for seconds.

Pork Hatch Green Chili

Pork Hatch Green Chili

4.7 from 1726 votes

A hearty and flavorful green chili made with tender pork and roasted Hatch green chiles. This New Mexican classic is perfect for a comforting meal, served with tortillas or over rice.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pork and Chili

2 lbs pork shoulder, cut into 1-inch cubes
1 tablespoon vegetable oil
1 large yellow onion, diced
4 cloves garlic, minced
1 1/2 cups roasted Hatch green chiles, peeled, seeded, and chopped
1 (14.5 oz) can diced tomatoes
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and black pepper to taste

For Thickening and Serving

3 tablespoons all-purpose flour
1/4 cup water
Fresh cilantro, chopped (for garnish)
Warm flour tortillas or steamed rice (for serving)

👨‍🍳Directions

1Heat the vegetable oil in a large pot over medium-high heat until shimmering.
2Add the pork cubes in a single layer and sear for 4 to 5 minutes per side until deeply browned on all sides, working in batches if necessary to avoid crowding the pot.
3Reduce heat to medium and add the diced onion to the pot.
4Cook, stirring occasionally, for 5 to 7 minutes until the onion is soft and translucent.
5Add the minced garlic and cook for 1 minute more until fragrant.
6Stir in the chopped Hatch green chiles, diced tomatoes with their juices, chicken broth, ground cumin, and dried oregano.
7Bring the mixture to a boil, then reduce heat to low and cover the pot.
8Simmer the chili gently for 1 hour to 1 hour 15 minutes, stirring occasionally, until the pork is fork-tender and easily shreds.
9The liquid should be slightly reduced and flavorful.
10In a small bowl, whisk together the flour and water until smooth to create a slurry.
11Slowly pour the slurry into the simmering chili while stirring constantly to prevent lumps.
12Continue to cook the chili for 5 to 7 minutes, stirring frequently, until it thickens to your desired consistency.
13Season generously with salt and black pepper to taste.
14Ladle the hot pork hatch green chili into bowls and garnish with fresh chopped cilantro.
15Serve immediately with warm flour tortillas or steamed rice.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Small bowl
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 90mg🧂Sodium: 950mg🌾Total Carbs: 20g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 35g

📝Notes

For a milder chili, remove all seeds and membranes from the Hatch chiles. For more heat, leave some seeds in. This chili tastes even better the next day as the flavors meld.

Watch Video Of How Pork Hatch Green Chili Works

This pork hatch green chili recipe has been a staple in our household for years, and I’m confident it will become one in yours too.

The key is to cook it slowly over low heat until the flavors have melded together beautifully.

Serve it hot with some crusty bread or cornbread on the side for dipping into that delicious broth.

❓ Frequently Asked Questions About Pork Hatch Green Chili

Q: What type of pork should I use in this recipe?

The best type of pork to use in this recipe is a leaner cut such as boneless pork shoulder or butt. You can also use ground pork if you prefer.

Q: Can I use canned green chilies instead of fresh?

While canned green chilies are convenient and work well in a pinch, using fresh ones will give you a much more vibrant flavor. If you do choose to use canned chilies, be sure to rinse them under cold water before adding them to your recipe.

Q: How do I store leftover chili?

You can store leftover chili in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months. When reheating, be sure to stir frequently to prevent scorching.

Q: Can I make this recipe vegetarian?

While this recipe does contain pork, you can easily substitute it with plant-based protein sources like textured vegetable protein or extra-firm tofu.

Q: What are some good side dishes to serve with this chili?

Some popular side dishes that pair well with this chili include cornbread, crusty bread or rolls, and roasted vegetables like carrots or broccoli.

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