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Dutch oven chili verde with Hatch green chiles.

Pork Green Chili Verde with Hatch Chiles

Carne Diem Culinary
Few things are better than a hot bowl of chili verde. That is unless you make it epic by making it with hatch chiles. Use the best U.S. grown peppers to make the best chili verde ever. This Dutch oven pork chili verde is great for serving a crowd.
5 from 6 votes
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Course Main Course
Cuisine American, American Southwest, Tex Mex
Servings 8
Calories 445 kcal

Equipment

  • Dutch oven or stock pot

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 445kcalCarbohydrates: 22gProtein: 41gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 107mgSodium: 675mgPotassium: 1057mgFiber: 4gSugar: 9gVitamin A: 1262IUVitamin C: 99mgCalcium: 58mgIron: 4mg
Keyword Authenic, Dutch Oven, Hatch Chiles, New Mexico, Pork, Sausage, tomatillos
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