New Mexico ClassicHatch Season

Hatch Chile Verde with Pork

Name: Hatch Chile Verde with Pork
Total time: 3 h
Yield: 6-8 servings
Cuisine: American
Ingredients: 3 lbs pork shoulder, cubed; 12 fresh Hatch green chiles, roasted and peeled; 4 tomatillos, husked; 1 large white onion; 6 garlic cloves; 3 cups chicken or pork broth; 1 tsp cumin; 1 tsp oregano (Mexican); Salt; Flour tortillas and sour cream to serve

Born in the Hatch Valley of New Mexico, this pork green chile is thickened with roasted vegetables and slow-braised pork shoulder. The state dish of New Mexico for good reason.

★★★★☆4.5 · 0 reviews

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By J. Kenji López-Alt · Serious Eats

⏱

Cook Time

🥩

Pork

Protein

📍

New Mexico

Region

Heat Level

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Hot

Community Score

4.5

★★★★☆

0 reviews

Community Photos

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Ingredients

3 lbs pork shoulder, cubedAmazon ↗

12 fresh Hatch green chiles, roasted and peeledAmazon ↗

4 tomatillos, huskedAmazon ↗

1 large white onionAmazon ↗

6 garlic clovesAmazon ↗

3 cups chicken or pork brothAmazon ↗

1 tsp cuminAmazon ↗

1 tsp oregano (Mexican)Amazon ↗

SaltAmazon ↗

Flour tortillas and sour cream to serveAmazon ↗

Steps

Roast green chiles under broiler or over gas flame until charred all over, then steam in a bag and peel

Brown pork shoulder cubes in batches in a heavy pot until deep brown

Sauté onion and garlic in pork fat until soft

Add peeled chiles, tomatillos, broth, cumin, and oregano

Bring to a boil, cover and reduce to a low simmer

Braise 2–2.5 hours until pork is tender and pulls apart

Taste and adjust salt, serve with warm tortillas and sour cream

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