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