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Rating: 4.59 stars
69 Ratings
  • 5 star values: 53
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2

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

Recipe Summary

prep:
20 mins
cook:
4 hrs 10 mins
additional:
20 mins
total:
4 hrs 50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

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

360 calories; protein 26.3g; carbohydrates 35.5g; fat 12.5g; cholesterol 60.5mg; sodium 3164.6mg. Full Nutrition
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Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/29/2018
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 soup. Most often I don't add tomatoes - they really take this in a sweeter direction, so omitting them makes a more savory stew. I always add hominy... taking the dish in the posole direction but ever so much richer. Finally, we served it with warmed flour tortillas and sour cream and shredded cheese toppings for those who like them. And this pork/green chili combination works as a sauce - many like it over rice... and a great filling, with cheese, for burritos. Read More
(35)

Most helpful critical review

Rating: 3 stars
11/20/2019
I m wondering what pork roast to use loin or butt sound good Read More
69 Ratings
  • 5 star values: 53
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
10/29/2018
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 soup. Most often I don't add tomatoes - they really take this in a sweeter direction, so omitting them makes a more savory stew. I always add hominy... taking the dish in the posole direction but ever so much richer. Finally, we served it with warmed flour tortillas and sour cream and shredded cheese toppings for those who like them. And this pork/green chili combination works as a sauce - many like it over rice... and a great filling, with cheese, for burritos. Read More
(35)
Rating: 5 stars
01/02/2020
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 before cooking. It is not all put into the pan with the meat. I made changes, though. First, I added about a TBSP of Mexican oregano with the cumin. I got the Hatch peppers from Albertsons, who were roasting them, so I didn't have to do that. I deglazed the pan with red wine, about 1/2 cup. So, here is my make process for a large dutch oven: Preheat oven to 350. Saute the pork in dutch oven in batches. Reserve. Add more oil and saute the onion until transparent. Add the cumin and oregano (if using) Deglaze the pan with red wine, cooking until almost all gone. Add everything else, giving it a good stir and bringing to a boil on the stovetop. Cover and put in oven for about an hour. Mine was perfectly tender in an hour. Serve with tortillas. It is absolutely delicious. Read More
(21)
Rating: 1 stars
08/21/2019
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 and dumplings but the dumplings exploded and never cooked. Something like that. Just couldn't get over the texture. Flavor was ok. Maybe more liquid could have saved it, not sure Read More
(9)
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Rating: 5 stars
02/05/2020
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 would not dry out as much as small cubes would. Then broke it into bite size pieces as it became tender. I also like to roast my chilies whole, then peel and seed. I think it is easier, because the Hatch chilies I had were a little thin. My hubby loves chili verde, and claim this was the best he ever had Read More
(6)
Rating: 5 stars
11/18/2019
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 left over flour and you might even add extra ingredients to make German dumplings as a side dish. IF as inferred all this flour was added to the dish with the pork I can only imagine the result was inedible. Read More
(4)
Rating: 5 stars
08/25/2018
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 ate the onions were nice and tender. We buy 50 lbs of roasted hatch chiles every year so I omitted step 1 and 2. I cooked this in my Instant Pot using the slow cooker button and it was a breeze with only 1 pot to wash! Very tasty. Will make again. Read More
(3)
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Rating: 5 stars
07/18/2018
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 same depth of flavor as fresh roasted but it is still great. I also like to sweat my onions before adding them to the slow cooker but that may just be personal taste. Finally I often spike it with some diced jalapeños to bring up the heat a touch. Use it as a sauce over burritos and you'll never eat them any other way again!?? Read More
(2)
Rating: 5 stars
09/08/2020
There sure are a lot of people ranting about calling it AZ instead of NM. Or cultural appropriation, or too much flour ... when the flour was simply used to coat the pork. This recipe is delicious, and people need to lighten up. Read More
(2)
Rating: 5 stars
11/18/2019
Excellent flavor loved this recipe. Very good with fresh tortillas or pita. Easy to put together and the portions are perfect. For the people that rated low because Hatch chili's are from New Mexico. Do you rate a recipe low when it says "Michigan Parmesan Chicken" because Parmigiano Reggiano is from Italy. Not Michigan! Come on that's just ridiculous. The recipe is excellent and I didn't change a thing. Good flavor good textture and wonderful in the colder months. Read More
(1)
Rating: 3 stars
11/20/2019
I m wondering what pork roast to use loin or butt sound good Read More