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Hatch Chile Verde with Pork
New Mexico ClassicHatch Season

Hatch Chile Verde with Pork

Born in the Hatch Valley of New Mexico, this pork green chile is thickened with roasted vegetables and slow-braised pork shoulder. The state dish of New Mexico for good reason.

★★★★☆4.5 · 0 reviews
🌶️🌶️🌶️🌶️🌶️
By J. Kenji López-Alt · Serious Eats ↗
⏱
3h
Cook Time
🥩
Pork
Protein
📍
New Mexico
Region
Heat Level
🌶️🌶️🌶️🌶️🌶️
Hot
Community Score
4.5
★★★★☆
0 reviews
Nutrition Per Serving
523
calories
per serving
38g
Protein
36g
Fat
13g
Carbs
2g
Fiber
Sodium973mg
Sugar6g
Estimates per serving (7 servings total) · Powered by Edamam
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Ingredients
3 lbs pork shoulder, cubedAmazon ↗
12 fresh Hatch green chiles, roasted and peeledAmazon ↗
4 tomatillos, huskedAmazon ↗
1 large white onionAmazon ↗
6 garlic clovesAmazon ↗
3 cups chicken or pork brothAmazon ↗
1 tsp cuminAmazon ↗
1 tsp oregano (Mexican)Amazon ↗
Flour tortillas and sour cream to serveAmazon ↗
Steps
1
Roast green chiles under broiler or over gas flame until charred all over, then steam in a bag and peel
2
Brown pork shoulder cubes in batches in a heavy pot until deep brown
3
Sauté onion and garlic in pork fat until soft
4
Add peeled chiles, tomatillos, broth, cumin, and oregano
5
Bring to a boil, cover and reduce to a low simmer
6
Braise 2–2.5 hours until pork is tender and pulls apart
7
Taste and adjust salt, serve with warm tortillas and sour cream
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