Hubby and I are Hatch chile fanatics. We buy 50 pounds of roasted Hatch chiles when they are in season. We portion them out and freeze them so they are readily available. This chile verde does not call for tomatillos because I wanted the chiles to be the star of the recipe.

Recipe Summary

prep:
20 mins
cook:
2 hrs 20 mins
additional:
10 mins
total:
2 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
  • Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes.

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  • Peel off charred skins, remove seeds, and cut 1/2 of the chiles into 1-inch squares. Set aside. Place remaining chiles in a food processor and process until finely chopped. Add processed chiles to chopped chiles. Set aside.

  • Combine pork cubes, water, and salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly until the water evaporates and the pork browns in its rendered fat, 15 to 20 minutes. Remove pork and set aside.

  • Heat oil in the Dutch oven. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in flour and cook for 1 to 2 minutes. Add chiles, pork, chicken broth, canned tomatoes, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until pork cubes are fork-tender, about 1 1/2 hours.

Nutrition Facts

219 calories; protein 15.7g; carbohydrates 13.4g; fat 11g; cholesterol 51.5mg; sodium 862mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
06/14/2020
This was delicious. I made it as written, scaled for a 3lb Pork Shoulder Burt Roast, with one addition. I cubed 2 russet potato’s and added them in the last 20-25 min of cooking. I love Hatch Green Chile. Although this was really good, next time I will probably add even more green Chile. Thank you for the recipe. Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/22/2020
Made it with chicken since my sister doesn't eat pork. Great recipe! Read More
Rating: 5 stars
06/14/2020
This was delicious. I made it as written, scaled for a 3lb Pork Shoulder Burt Roast, with one addition. I cubed 2 russet potato’s and added them in the last 20-25 min of cooking. I love Hatch Green Chile. Although this was really good, next time I will probably add even more green Chile. Thank you for the recipe. Read More
Rating: 5 stars
08/16/2020
I already had roasted and peeled Hatch green chili in the freezer so i skipped the roasting and peeling part of the recipe. I used 10 Big Jim peppers (medium heat) for the recipe. I made the remainder of the recipe as written. The recipe was easy to follow. Like Christopher I also added two diced potatoes during the last 20 minutes of the cooking phase being we prefer potatoes in our green chili stew. This is a delicious dish and i will definitely make this again. Thanks for sharing. Read More
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Rating: 5 stars
08/30/2020
Absolutely delicious. Followed the recipe to a tee. did not change anything. A bit on the spicy side because my hatch chilis were 'hot'. Topped with sour cream to help with the spiciness. I loved the sour cream with theis and will serve it like that from now on. Read More
Rating: 4 stars
02/18/2021
I made this with what I had on hand. Used a pork loin, it worked well. I used some frozen Hatch Chilis I had roasted this summer and they worked well. I did add some potatoes as I prefer potatoes in my green chili stew and it came out excellent. The stew was quite thick so made excellent burritos. Read More