Hatch Chili

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.

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.

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 hatch green chiles were hot. For that we add a dollop of sour cream to taste when you serve it along with chopped cilantro and green onions. Do not add all 2 cups of flour to the recipe as I saw in one of the reviews. All you do is shake the pork in the flour and discard what's left.

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

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! ??

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.

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

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.

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.

Lovely recipe

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.

Wow! Have never made a pork chili before, where have I been? Living in Florida, we don't have Hatch chilis, but we can get poblanos. I happen to grow pablanos on patio! Anyway, made this and it was fabulous. Did add some Mexican oregano as suggested and also feel that 2 cups of flour was too much, had to throw out a lot of extra flour after coating, so next time will cut it back. Great recipe

I am disappointed with the sarcastic reviews from people who criticize a fantastic recipe (before even making it!) simply because it isn't authentic from Hatch, NM. Call it Timbuktu Hatch Chili for all I care, this recipe is a winner! I couldn't find hatch chilies so I took the advice of other reviewers and used canned hatch green chilies, which were fine. The problem I had was trying to figure out how many cans to open to make it equivalent to fresh, seeded chilies. I doubled the recipe and used five 4oz cans. My husband has a weak palette and said it was too spicy, but the rest of us thought it was amazing! I will most definitely be making this again, but sadly will cut back on the canned chilies to please the big guy. Topped off with cilantro, sour cream and corn/flour tortillas, it's a true 5 star! Thank you!

okimidoki......Your not supposed to add the 2 cups of flour, you just shake the meat in the flour and discard the flour. Its for coating the meat.

Delicious! I browned the meat and then placed it in the instapot for a quicker turnaround time. Between the flour used in browning and some homemade habenero chicken stock, this recipe is incredible. The proportions are good and seemed robust to doing a batch with 50% more of everything. IMHO, you can cut the salt in half or even down to 1/3 without sacrificing flavor (but you need some salt!).

Next time I would use less salt and a mixture of Hatch Chile types because it was too spicy for some members of my family. The prep took a long time, too, since there are so many steps. We liked it served over rice. It's a yummy seasonal dish to make once a year when the fresh Hatch chiles show up in the market.

Of course, remember that Hatch chilis can only come from Hatch, New Mexico.

HOTTER THAN HECK!! I followed recipe exactly--seeded & roasted the peppers. Flavor is excellent, but almost inedible due to the heat, and we love spicy food. My fingers are still stinging 5 hours later from peeling the peppers...omg!

Of course changes...only need enough flour to dredge the pork in prior to browning it....2 cups is way too much. I freeze roasted Hatch Chile’s every fall, so I did not have to go through that step. I use medium hot peppers for the main flavoring and add hot ones for the heat...depending on who I am cooking it for. I usually just use canned tomatoes (not with chili’s in it). In the fall, you can sometimes find Hatch chiles in the produce sections of stores in other states - I’ve even found them in Oregon, which was a wonderful treat for this NM gal!

The recipe is really green chili stew.

Definitely will make it again, BUT three tablespoons of salt is waaaaay too much and unnecessary.

This recipe I will make over and over again. It was delicious!

I'm making it today with actual Hatch chilis but the other 3 times I made it I used poblano or anaheim peppers. Instead of chicken broth, I mix up chicken bouillion into a stronger clear soup than just broth. I also have used pork belly in place of pork roast.

the recipe is terrific.

quick and easy on a cold night. Although the first and (Main) ingredient was not available, I improvised with canned and fresh poblano peppers turned out great still want to make when the Hatch peppers.

I’ve made this twice now and both times it came out great. The first time, other than substituting anaheims for hatch chilis, I made it as written. Second time I added a can of yellow hominy. The hominy gives it even richer flavor and some more texture. I saw an earlier reviewer saying the flour made it a sticky gooey mess. Just in case someone else doesn’t understand and makes the same mistake, the flour is used only to dredge and coat the meat. Do not add the flour to the chili. Discard the flour after you coat the meat.

Wow! So good. Tastes like what I ate in Albuquerque. These are the changes I made. After browning and draining the meat and adding other ingredients, I cooked it in my old fashioned pressure cooker for a total of 18 minutes on setting 2. Then I added one big can of drained hominy and cooked without pressure for 10 minutes.

Because hatch chile peppers weren't available, I substituted Anaheim peppers, which worked out well. I also added canned diced green chiles for a little kick. After four hours of slow cooking, the pork was extremely tender. Definitely don't skimp on the cumin and fresh garlic for this recipe (both really make it taste delicious) and consider garnishing with some fresh cilantro.

Love this chili. I had never worked with Hatch chilis before. This can be served over plain rice too. Lots of flavor and just the right amount of heat.

This is an excellent recipe and I will make it again! I used homegrown beefsteak tomatoes instead of canned. Delicious!

I added a can of hominy and it was the best thing I’ve ever made. Delicious recipe, with or without hominy

Having never even seen hatch chilis in a store here in Pittsburgh, Pa., I used chopped green chilis. I used bone broth, and coconut flour for coating the pork, but certainly only a few tablespoons. I also double garlic whenever I cook. Cooked it on the stove. This was very good.

This was delicious

How excited I was to see you post this version of green chile. This is so close to the recipe I was taught by a woman who owned a mexican restaurant in a small town in Colorado, the year was 1973. This will always be my favorite, whether I am enjoying it smothered over a burrito or in a bowl with a flour tortilla on the side.

This is easy to make and DELICIOUS!

Pretty good recipe.

You can use beef Beef broth instead of chicken broth

Very Good

Definitely will make it again, BUT three tablespoons of salt is waaaaay too much and unnecessary.

I pretty much went by the recipe, with one exception,my n.m. Hatch Chile is the extra hot variety, so about 3\4 s of the way to done I added a 1\4cup of malt vinegar to mellow the hot just a little and it came out perfect! As a professional chef from n.m. I love cooking anything with hatch chiles!!!!

Excellent. Lightly chopped in blender.

I’m wondering what pork roast to use, loin or butt, sound good

Absolutely wonderful. Very similar to a recipe I was allowed to help prepare (Paquita’s old family recipe from NM), in the early 80’s. I read a one star rating on this recipe that said “turned into a gooey mess”, and had to laugh. He/she obviously thought the whole two cups of flour get added to the browning process. The only change or addition I made was to add 2 Tbl Spoons of Ancho Chili Powder. Great Chili Verde!

I actually made the recipe and I thought it was delicious. I made a few subtle changes, but it was practically the same. I seasoned the meat and sifted about 1/2 cup rice flour over the meat. I used a large yellow onion that I sauteed until translucent in the pan I browned the pork in, and I added 1 lb of diced potatoes. Other than that, everything was the same. My family really enjoyed it.

Great recipe. Since I cook only for myself, I cut the quantities of the ingredients by 50 per cent. I did make a couple of changes to the recipe. I added a few fresh tomatillos and, since I like beans in my chili, a 14 1/2 ounce can of pinto beans. I will definitely make this dish again.

Holy guacamole this is one hot stew!!! Followed the recipe exactly. Left the house for a few hours while it was simmering and when I opened the door I said , OMG, this smells AMAZING"!!"Some like it hot" and so do I, but this was even a little too hot for my palate. Since I was having company I warned them and proceeded to add more chicken broth to try to take it down a notch. My guests (one of whom was Mexican) arrived with a carton of milk!! LOL!!! Served with cheddar cheese and corn bread and no one caught fire. This is definitely a keeper, but next time I may try adding half the amount of chilis!!

This is absolutely one of my favorites meals ever! I love to put extra garlic into the dish. When I serve it, I put it over white rice and like to have flour or corn tortillas on the side. Excellent! I have made this recipe more than any other recipe I have found on AllRecipes.

This recipe is good, but a little too thick. Needed to add 4 cups of chicken broth, this shouldn't be as thick as a stew. Also, I added only a few chili's while the pork was cooking and added the remaining at the end. The chili's will disintegrate into almost nothing if cooked too long. We eat this by the bowl with cheese and fresh warm flour tortilla's or poured over pretty much anything. Breakfast burrito's, burrito's, beans and rice, corn tortilla chips etc.

Sorry, I don't have a review yet, but I must point out: Hatch chiles are grown in the Hatch Valley in New Mexico! So, this is no doubt a delicious recipe, but please, credit the right regional growers! Thanks from a proud New Mexican

Excellent and quite tasty!

I have made this twice and it is a big hit at our house! I used half the flour and half the salt in the flour, none in the chili itself. I have cooked it for three hours on high. We all find the meat to be a bit dry, so next time I will fry the onions a bit first and then cook the chili on high for one hour and let sit on warm. By the time the meat is browned on all sides, it is nearly done anyway. We love the flavor of this dish, and be warned, it is a bit spicy!

When fresh Hatch chiles are not available I use prepared Hatch chiles (in a jar from Costco). A little bit hot, but not too hot for the mild clan. Just delicious!

Fabulous! We have a grocery store in our town that roasts and bags Hatch chilies every year. Having a few bags, I used those in place of the fresh chilies in the recipe. I thought it worked just as well. This was great, there isn't a thing I would change.

I have been making similar stews since the 1970s and it is delicious. Can't go wrong with ANY fresh roasted green chili, but Hatch is definitely the caviar of green chilis! (and, you can sub anaheims in this, even canned, if you have no fresh) BE AWARE, though. This recipe takes much longer than the stated "20 minutes" prep time! I just spent the last two hours cutting up the roast and browning it in batches, to put in to my crockpot. It will be well worth the effort, though... And, to get my two cents in, I also object to the "Arizona" in the name. :) These chilis are grown in the unique soil and climate of the Hatch Valley in New Mexico! That does not detract from the great recipe, however!

, the recipe is very good. I have made it a few times now and it always comes out great.

Loved this recipe! Super easy! I didn’t have hatch peppers and so I used poblano peppers instead. Just cut them open rinsed out the seeds and cut them up. No need to grill and peel.. Delish!

Wow, is this delicious! Only change I made was to add a can of tomatillos. Came out perfect! It’s a definite keeper.

I pretty much followed the recipe. I used less flour and salt but it wasn’t enough. I used two table spoons of salt instead of the three but it is offensively salty. If I had done the full three, it would have been completely inedible

excellent green chile. I was looking for a green chile stew that didn't use potato or beans. I don't think it's necessary to use 2 cups of flour to fully coat the meat. I also reduced the salt to 1 tsp and the pepper to 1 TBS. Next time I will use even less pepper. there is enough heat from the chile. I added some white hominy and ate with a tortilla. This is going in my favs.

I loved it. Great flavor would definitely make it again. I used the 2 cups of flour to coat the pork and it turned out great not adding anymore flour

This recipe is fine, except for the cumin. Who on God's green earth would put cumin in a green chile recipe. Also... there is no "Hatch" in Arizona. "Hatch" Chile (with an "e", not an "i", thank you), is grown in Hatch, New Mexico. "Chili", on the other hand, is a dish concoction that is made with cumin in Texas.

I will certainly make this again. My husband and I enjoyed it. I did cook the onions in the microwave for about 2-3 minutes before adding them into the chili. I also used pork tenderloin, cubbed it into larger pieces, and only cooked the chili for about two hours. Heated flour tortillas were heated and served with the chili and I have leftovers for another meal ( made 5 servings). Delicious!

Excellent tex-max flavor. Did mine in the instant pot. The pork was perfectly tender. Definitely a keeper.

This sounds more like Chili Verde.

Used much less salt and flour. Substituted Anaheim peppers as I couldn’t find Hatch peppers. We liked it. Cooked it in an instant pot on soup/stew setting for 1.5 hours.

Not bad. Add spice/heat

We've been trying different green chilie recipes, always looking for the perfect one. This one is it! Next time we'll put in a little less black pepper but that's just our personal preference for the spicy heat to come from the chilies and not so much the seasonings. Awesome recipe!