Hatch Green Chili with Pork is a deeply comforting and flavorful dish, bringing together tender pork, roasted chile peppers, and aromatic spices in one satisfying stew. In just a few steps, you’ll create a warming, savory meal perfect for chilly evenings or festive gatherings. This recipe’s rich depth, fast-cooking simplicity, and bold Colorado-style green chile taste will make it an instant favorite in your home.
Why You’ll Crave This Hatch Green Chili with Pork
- Packed with bold, roasted chile flavor and tender pork in every bite.
- A versatile, comforting stew perfect for cozy dinners or hearty gatherings.
- Simple to prepare, with rich, slow-simmered taste that deepens over time.
- Easily customizable for spice level, texture, and serving style.
Ingredients
Here’s a rewritten list of what you’ll need:
- Neutral oil (vegetable or canola), about 2 Tbsp
- 3 lb bone-in pork shoulder (pork butt)
- Kosher salt and freshly ground black pepper, to taste
- 1 Tbsp bacon drippings
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 14.5 oz canned chopped tomatoes (undrained)
- ~1 quart chicken broth (depending on how much meat falls off)
- 1 Tbsp salt
- 2 Tbsp ground coriander
- 1 tsp ground cumin
- 1 tsp hot Chimayo chile powder, or a high-quality red chile powder
- 1 tsp your favorite chili powder
- 2 tsp Mexican oregano (more to taste)
- 1 tsp sweet smoked paprika
- 15 roasted chile peppers (Hatch, Pueblo, or Poblano), skinned and chopped — about 1½ to 2 cups
- Juice of ½ lime
- ½ cup water
- ¼ cup cornstarch (for thickening)
Step-by-Step: How to Make Hatch Green Chili with Pork
- Season & Sear the Pork
Season the pork with salt and pepper. Preheat a Dutch oven over medium-high heat and add the neutral oil.
Once the oil is hot and shimmering, sear the pork for around 2 minutes on each side, until browned. - Roast the Pork
Move the seared pork into a covered Dutch oven and roast in a preheated 350°F (175 °C) oven until tender, about 3 hours. Remove and shred with forks; set aside. - Sauté Aromatics
In the same pot, sauté the chopped onion in olive oil and bacon drippings. Cook until softened (about 10 minutes), then add the garlic and cook until fragrant. - Build Flavor Base
Stir in shredded pork, tomatoes with juice, chicken broth, spices (salt, coriander, cumin, chile powders, oregano, paprika), and chopped roasted chiles. - Simmer
Let the mixture come to a boil, then lower the heat and let it simmer gently for 1 to 2 hours, allowing the flavors to meld beautifully. - Thicken (Optional)
Stir in the cornstarch slurry near the end of cooking to achieve your desired thickness. - Finish & Serve
Squeeze lime juice into each bowl. Taste and adjust seasoning. Serve with warm tortillas.
Helpful Tips
- Searing builds flavor—but if roast is too large, you can skip searing and roast directly.
- Roast bigger pork cuts at higher temps initially (425 °F for 20 minutes), then lower to 325 °F until internal temp hits 185 °F for shredding ease.
- Peeling chiles: don’t rinse off flavor! Just rub off charred skin and remove seeds with the back of a knife.
- Make-ahead: chili thickens and flavor improves after resting or freezing.
- Adjust heat: add more chiles for spice; remove seeds for milder results.
Substitutions And Variations
- Pork cut: use country-style ribs or tenderloin if preferred—just adjust cooking time.
- Chile type: Poblano or Anaheim chiles work great as substitutes.
- Spice blends: if you don’t have Chimayo powder, use standard red chile or chili powder.
- Thickening agent: swap cornstarch with flour roux, arrowroot, or tapioca starch for gluten-free or keto tweaks.
- Add-ins: include diced potatoes or tomatillos for complexity or throw in spinach for freshness.
Storage Instructions
- Fridge: Store in an airtight container for up to 4–5 days.
- Freezer: Portion into freezer-safe containers or bags; freeze for up to 3 months.
- To reheat: thaw in fridge, then gently warm on stove; stir occasionally, adding broth if thick.
Nutritional Information
Per serving (approximate based on original recipe):
- Calories: 243 kcal
- Carbohydrates: 12 g
- Protein: 23 g
- Fat: 11 g (Saturated Fat: 4 g)
- Cholesterol: 75 mg
- Sodium: 1,423 mg
- Potassium: 591 mg
- Fiber: 3 g
- Sugar: 4 g
- Vitamin A: 302 IU
- Vitamin C: 22 mg
- Calcium: 57 mg
- Iron: 3 mg
(These values are estimates based on ingredients and calorie sources.)
Serving Suggestions
- Ladle warm green chile over breakfast burritos, smothered and spicy.
- Serve with flour or corn tortillas for dipping.
- Use as a topping for eggs, nachos, hamburgers, or fries.
- Offer garnishes like sour cream, shredded cheese, cilantro, radishes, or lime.
- Serve alongside fluffy Mexican rice or creamy refried beans for a satisfying, well-rounded plate.
Frequently Asked Questions About Hatch Green Chili with Pork
Q: Can I use canned roasted chiles instead of fresh?
Absolutely! Canned fireroasted Hatch or Pueblo chiles work great—just ensure you adjust seasoning to taste since heat varies.
Q: How spicy is this chili, and can I adjust it?
Heat depends on your chiles. Hatch peppers can range from mild to very hot; seed removal and chili variety control spice levels. Add extra heat with hotter powder or chiles if desired.
Q: Can I make this in a slow cooker or Instant Pot?
Yes—brown pork then transfer to slow cooker with all ingredients; cook on low for 6–8 hours. In Instant Pot, sear pork, then use pressure cook for ~60 minutes and thicken afterward with cornstarch.
Q: Is this version authentic Colorado green chile?
It aligns closely with Colorado-style green chile—stewlike, featuring tomato, pork, and roasted chiles. Colorado recipes often include tomatoes, lending richness and thickness.
Conclusion
Thank you for trying this Hatch Green Chili with Pork—it’s a cozy, flavorful hug in a bowl! I absolutely love how the roasted chile peppers meld with tender pork and rich spices, creating a savory stew that’s as easy to make as it is delicious to eat. I hope you find as much joy and comfort in each spoonful as I do. Wishing you warm, flavorful meals and happy cooking—you’re at the heart of our food-loving community!
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Hatch Green Chili with Pork (Colorado Green Chili)
- Total Time: 3 hours 50 minutes
- Yield: 6–8 servings 1x
Description
Hatch Green Chili with Pork is a bold, flavorful stew made with tender pork shoulder, roasted green chiles, and warm spices. This comforting Colorado-style green chile is simmered to perfection and pairs beautifully with tortillas, rice, or eggs.
Ingredients
2 tbsp neutral oil (vegetable or canola)
3 lb bone-in pork shoulder (pork butt)
Kosher salt and freshly ground black pepper, to taste
1 tbsp bacon drippings
1 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
14.5 oz canned chopped tomatoes, undrained
~1 quart chicken broth
1 tbsp salt
2 tbsp ground coriander
1 tsp ground cumin
1 tsp hot Chimayo chile powder or red chile powder
1 tsp your favorite chili powder
2 tsp Mexican oregano
1 tsp sweet smoked paprika
15 roasted, peeled, and chopped green chiles (Hatch, Pueblo, or Poblano), about 1½–2 cups
Juice of ½ lime
½ cup water
¼ cup cornstarch
Instructions
- Season & Sear the Pork
Season the pork with salt and pepper. Preheat a Dutch oven over medium-high heat and add the neutral oil.
Once the oil is hot and shimmering, sear the pork for around 2 minutes on each side, until browned. - Roast the Pork
Move the seared pork into a covered Dutch oven and roast in a preheated 350°F (175 °C) oven until tender, about 3 hours. Remove and shred with forks; set aside. - Sauté Aromatics
In the same pot, sauté the chopped onion in olive oil and bacon drippings. Cook until softened (about 10 minutes), then add the garlic and cook until fragrant. - Build Flavor Base
Stir in shredded pork, tomatoes with juice, chicken broth, spices (salt, coriander, cumin, chile powders, oregano, paprika), and chopped roasted chiles. - Simmer
Let the mixture come to a boil, then lower the heat and let it simmer gently for 1 to 2 hours, allowing the flavors to meld beautifully. - Thicken (Optional)
Stir in the cornstarch slurry near the end of cooking to achieve your desired thickness. - Finish & Serve
Squeeze lime juice into each bowl. Taste and adjust seasoning. Serve with warm tortillas.
Notes
Pork shoulder yields rich flavor, and roasting brings out tenderness. For milder heat, remove chile seeds. Do not rinse roasted chiles—peel gently to preserve flavor. Chili stores well and tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 243 kcal
- Sugar: 4 g
- Carbohydrates: 12 g
- Protein: 23 g