Hatch Chile Verde


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.

Prep Time:
20 mins
Cook Time:
2 hrs 20 mins
Additional Time:
10 mins
Total Time:
2 hrs 50 mins
8 servings


  • 8 Hatch chile peppers, or more as needed

  • 2 pounds pork butt, cut into 1-inch chunks

  • ½ cup water

  • ½ teaspoon salt

  • 1 tablespoon oil, or as needed

  • 1 onion, diced

  • 6 cloves garlic, pressed

  • 1 tablespoon ground cumin

  • ¼ cup all-purpose flour

  • 4 cups chicken broth, or more as needed

  • 1 (14.5 ounce) can diced tomatoes

  • 1 pinch salt and ground black pepper to taste


  1. 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.

  2. 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.

  3. 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.

  4. 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 (per serving)

219 Calories
11g Fat
13g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 219
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 18%
Cholesterol 52mg 17%
Sodium 862mg 37%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 16g
Vitamin C 6mg 28%
Calcium 45mg 3%
Iron 3mg 15%
Potassium 261mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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