Last Updated on August 21, 2023 by Carne Diem
Origin: North American, American Southwest
Method: Stovetop, Dutch OvenJump to Recipe
There comes a time each year, toward the end of summer when I know fall is growing closer. The weather is still warm, but starting to cool, and football is just around the corner. Each year this special shoulder season is started by the hatch chile release. On the West Coast there was an annual pilgrimage to the markets as they brought out the roasters, and people lined up to buy these special chiles by the box load. It seems that this trend is starting to catch on elsewhere as well as the grocery store closest to me had a roasting event this year and sold out of over 250 pounds of Hatch peppers in 15 minutes.
We love to make an assortment of recipes with Hatch chiles throughout the year including burgers, Green Chile Cornbread, Smoked Hatch Chile Mac and Cheese, and chili rellenos, but our favorite and the most iconic is definitely making Chili Verde with roasted Hatch chiles.
What are Hatch Chile Peppers?
Hatch chiles are a group of New Mexican chile peppers grown in the Hatch valley of New Mexico. Varieties of the green chiles range from mild to hot. The unique growing conditions add to the flavor of these versatile chiles.
Making Hatch Chile Verde at Home
To make the Pork Chili Verde you will need an assortment of ingredients including onion, tomatillos, Hatch chiles, pork, sausage, green onion, chicken broth, bell pepper, enchilada sauce, and assorted seasonings and spices.
Start by prepping your ingredients and dicing the chiles and vegetables. Remove and of the blistered skin from the Hatch green chiles and remove the seeds and stems. This is best done by running cold water over the chiles to aid is removing the skin.
Combine the spices and seasonings together in a small bowl and mix to combine.
Next, Cut the pork shoulder into ½-1-inch cubes, depending on preference. If you are unable to find a small pork butt, or want to decrease the recipe, you can also use pork steaks, which come from the shoulder.
Add ½ cup flour with 1 tablespoon of salt, in a large bowl. Then toss the meat chunks in the flour mixture.
Cooking the pork chili verde in a Dutch oven
To cook the chile verde, heat ¼ cup canola oil in a Dutch oven or large stock pot, over medium heat.
Without overcrowding, work in batches to fry the pork until just browned, about 5 minutes. Remove the pork to a paper towel lined bowl or pan.
Next, add the sausage to the pan and cook until browned, then remove and transfer to the bowl/pan with the pork.
After removing the sausage, gently toast the spices, oregano, and pasilla for about 1 minute, stirring constantly. For a slightly spicier flavor, or if you can't find pasilla peppers, you can substitute serrano or additional jalapeno peppers.
Next, add the Hatch and bell peppers, green onion, tomatillos, jalapenos, and onion and cook for about 10 minutes, stirring frequently.
When the vegetables are softened, add the meats back to the pot, along with the chicken stock, and enchilada sauce. Bring the contents of the Dutch oven to a boil then reduce the heat and simmer the pork chili verde for about 2 hours, covered, stirring every 30 minutes.
What to serve with New Mexican Pork Chili Verde
Chili verde is typically served as a standalone stew. Serve the hatch chile verde piping hot with some fresh cilantro, some shredded cheese, and possibly a squeeze of lime.
For more Southwest inspired meals and recipes, be sure to check out some of our other favorite Tex-Mex recipes:
- Stuffed Mexican Chorizo Burger
- Texas Red Chili with Smoked Chuck Roast
- Best Grilled Seafood Recipes To Try This Summer
- Spicy Double Smash Burger on Texas Toast
- Grilled Sonoran Hot Dogs
What to do with leftover Green Chili Verde
The Hatch chili verde also freezes well so don't be afraid to make a big pot of it. We love to use leftovers to top the world's best breakfast burritos. Using leftover chili verde to make an enchilada casserole or top some huevos rancheros are some other creative ways to use leftovers.
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Pork Green Chili Verde with Hatch Chiles
- Dutch oven or stock pot
- 2.5 pound Boneless Pork Shoulder cut into ½ inch cubes
- 8 ounce Breakfast Sausage
- ¼ cup Canola Oil
- ½ cup Flour
- 1 Tablespoon Salt
- 1.5 Tablespoon Cumin
- 1 teaspoon Oregano preferably Mexican
- 1 Tablespoon Smoked Serrano or Mild Hatch Chile Powder or other green chili powder
- 2 fresh Pasilla Peppers, serrano, or jalapeno peppers seeds and stem removed, diced
- ½ cup Green Onion diced
- 6 Tomatillos Outer skin removed. Diced
- 2 Yellow Onions diced
- 6 Mild Hatch Green Chiles Roasted, skin and seeds removed, diced
- 1 Hot Hatch Green Chile or Large Jalapeno Roasted, skin and seeds removed, diced
- 1 Green Bell Pepper seeds and stems removed, diced
- 2 cups Chicken Stock
- 10 oz Green Enchilada Sauce
- ½ cup Cilantro for topping and garnish coarsely chopped
- Cut the pork shoulder into ½-1 inch cubes, depending on preference.
- In a large bowl, add ½ cup flour with 1 tablespoon of salt.
- Meanwhile, heat ¼ cup canola oil over medium heat, in a dutch oven or large stock pot.
- Toss the pork chunks in the flour mixture, then in batches without overcrowding, fry the pork until just browned, about 5 minutes. Remove the pork to a paper towel lined bowl or pan.
- Add the sausage to the pan and cook until browned, then remove and transfer to the bowl/pan with the pork.
- Gently toast the spices, oregano, and pasilla for about 1 minute, stirring constantly.
- Add the hatch and bell peppers, green onion, tomatillos, jalapenos, and onion and cook for about 10 minutes, stirring frequently.
- Add the meats back to the pot, along with the chicken stock, and enchilada sauce. Bring to a boil then reduce the heat and simmer for about 2 hours, stirring every 30 minutes.
- Serve in a bowl topped with cilantro or use as a topping for the worlds best breakfast burritos.