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Arizona Hatch Chili

Rated as 4.63 out of 5 Stars
0

"I've been making this Hatch green chili for years and it never fails to please!"
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Ingredients

4 h 50 m servings 360
Original recipe yields 8 servings

Directions

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
  2. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into smaller pieces.
  3. Place cubed pork in a resealable plastic bag; coat with flour, 2 tablespoons salt, and 2 tablespoons pepper. Heat oil in a skillet over medium heat. Cook pork in the hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker set to High.
  4. Add the Hatch chiles, remaining salt and pepper, chicken stock, diced tomatoes with peppers, onion, cumin, and garlic to the slow cooker. Mix and cover. Cook on High until pork is tender and flavors blend, about 4 hours.

Footnotes

  • Cook's Notes:
  • Chili can be thickened with flour or masa.
  • This can also be cooked on Low for 6 hours.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of flour, salt, and pepper consumed will vary.

Nutrition Facts


Per Serving: 360 calories; 12.5 35.5 26.3 60 3165 Full nutrition

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Reviews

Read all reviews 37
  1. 46 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I perfected my version of this about 30 years ago and it has won many chili cook-off prizes. Flouring the meat before browning it adds all the thickening we need to make it stew rather than sou...

Most helpful critical review

Worst recipe I made in a while. I should have known that two cups of flour is way too much for three pounds of meat. It created this gooey mess that was inedible. Like I was trying to make pork ...

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I perfected my version of this about 30 years ago and it has won many chili cook-off prizes. Flouring the meat before browning it adds all the thickening we need to make it stew rather than sou...

I am giving this a 5 star rating as it has the proportions perfect. For those complaining about the amount of the flour, the flour is used only to coat the meat in a bag, then shaken off befor...

Good recipe for green chili pork the way we make it in Arizona. The only change I made was to add more chopped garlic and chopped cilantro while it was cooking. My dish was spicy because our...

I was so excited to find this recipe! I grew up eating this chili and have been making it myself for decades! In a pinch, you can substitute a 28oz can of diced green chillies; it won't have the...

Worst recipe I made in a while. I should have known that two cups of flour is way too much for three pounds of meat. It created this gooey mess that was inedible. Like I was trying to make pork ...

After cooking for 3.5 hours my meat was very tender but the onions were a bit under done. Since I made this dish early in the day it sat in the 'warm' mode for about 2.5 hours. By the time we a...

This was delicious. I made a few changes, I decreased the salt & pepper. My slowcooker, seems to cook a little hot, so I cooked this on low 5 hours. I cubed the pork large about 3 inches, so it ...

It was very tasty. And to the reviewer who thought the 2 cups of flour was to go into the chili itself , it isn't. The flour is used only for coating the pork. I guess you could save the lef...

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