hatch chile verde recipe

Written ByJenny Smyth Posted on
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The Best hatch chile verde recipe

I’m so excited to share this hatch chile verde recipe with you all. I’ve been making this dish for years, and it’s always a hit with my family and friends. The combination of the roasted hatch chiles, the tender pork, and the rich, slightly spicy broth is just perfect.

My kids love helping me in the kitchen, and they always get so excited when they see the big pot of verde simmering away on the stovetop. It’s a great way to get them involved in cooking and teach them about the importance of using fresh, high-quality ingredients. As for me, I love that this recipe is so easy to make and can be adapted to suit our busy schedules.

Whether we’re having a big family gathering or just a quick weeknight dinner, this hatch chile verde is always a good idea. Plus, it’s incredibly healthy – we’re talking lean protein, plenty of veggies, and a ton of antioxidants from those beautiful chiles. My husband is not much of a cook, but even he can’t mess up this recipe.

And let’s be real – who doesn’t love a good excuse to use their slow cooker? It’s one of my favorite kitchen hacks for sure. The other day, I made a huge batch of this verde and froze it for later use.

It was so nice to have a ready-made meal just waiting in the fridge for when I needed it most. This recipe has been passed down through generations in my family – my grandmother used to make it all the time when I was growing up. She’d serve it over rice or with some crusty bread on the side – however you take it, trust me when I say it’s always delicious.

Hatch Chile Verde

4.6 from 932 votes

A spicy and flavorful stew featuring Hatch chiles, pork, and a rich green sauce. This dish is perfect for a comforting meal with a kick.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chile Verde

2 lbs pork shoulder, cut into 1-inch cubes
2 tbsp vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 jalapeño peppers, seeded and chopped
2 medium tomatoes, chopped
1 tsp ground cumin
1 tsp dried oregano
2 cups Hatch chile sauce

For the Hatch Chile Sauce

2 lbs Hatch chiles
2 tbsp vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 cups chicken broth
1 tsp salt

For Garnish

Chopped cilantro
Lime wedges
Sour cream

👨‍🍳Directions

1Start by preparing the Hatch chiles for the sauce.
2Roast the chiles on a hot grill or under the broiler until the skins are charred and blistered.
3Place the chiles in a bowl and cover with plastic wrap.
4Let them steam for 10 minutes.
5After steaming, peel the chiles, remove the seeds, and chop them.
Set aside.
6In a large pot, heat 2 tbsp of vegetable oil over medium heat.
7Add the chopped onion and garlic.
8Sauté until the onions are translucent and the garlic is fragrant, about 5 minutes.
9Add the jalapeño peppers and cook for an additional 2-3 minutes until softened.
10Add the chopped tomatoes, cumin, and oregano to the pot.
11Stir well to combine.
12Cook for 5 minutes, stirring occasionally, until the tomatoes start to break down and the mixture thickens slightly.
13In a blender or food processor, combine the roasted Hatch chiles, onion and garlic mixture, chicken broth, and salt.
14Blend until smooth.
15Pour the mixture back into the pot.
16Add the pork cubes to the pot, ensuring they are submerged in the sauce.
17Bring the mixture to a boil, then reduce the heat to low.
18Cover the pot and let it simmer for 30-35 minutes, stirring occasionally, until the pork is tender and easily shredded with a fork.
19Taste and adjust the seasoning with salt if needed.
20The sauce should be slightly spicy, with a rich green color and a thick consistency.
21Serve the Hatch Chile Verde hot, garnished with chopped cilantro, lime wedges, and a dollop of sour cream.
22Enjoy with warm tortillas or rice.

🔧Equipment

Large pot with lid
Blender or food processor
Mixing bowl
Spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: Adjust the heat level by adding more or fewer jalapeño peppers. For a milder version, remove the seeds and membranes from the jalapeños.

This hatch chile verde recipe has been a staple in our household for years, and I’m confident it will become one in yours too. The best part?

It’s ridiculously easy to make and can be adapted to suit any occasion or dietary need. Whether you’re serving it over rice or with some crusty bread on the side, trust me when I say this dish will never disappoint.

❓ Frequently Asked Questions About Hatch Chile Verde

Q: What is hatch chile verde?

Hatch chile verde is a type of stew that originated in New Mexico. It’s typically made with roasted green chiles (which are actually just ripe green peppers), tender meat (usually pork or beef), and a rich, flavorful broth.

Q: What kind of chiles should I use?

For this recipe, you’ll want to use roasted hatch chiles – also known as Anaheim peppers or poblano peppers. They have a slightly sweet flavor and a firm texture that holds up well to roasting.

Q: Can I make this recipe in my slow cooker?

Yes! In fact, one of my favorite things about this recipe is how easy it is to adapt to different cooking methods. Simply brown your meat in a pan before adding all the other ingredients to your slow cooker and letting it cook all day.

Q: Is hatch chile verde spicy?

This particular recipe has just the right amount of heat from those delicious hatch chiles. If you prefer your food milder, you can always reduce the number of peppers or substitute in some milder peppers like bell peppers.

Q: Can I freeze this recipe?

Absolutely! Hatch chile verde freezes beautifully – just be sure to label your containers clearly so you know what you have in your freezer.

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