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Hatch Chile Verde with Pork — New Mexico Green Chili with Roasted Hatch Peppers
New Mexico ClassicHatch Season

Hatch Chile Verde with Pork — New Mexico Green Chili with Roasted Hatch Peppers

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

Chiles in this recipe

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