Hatch Chile Verde

1. 1

   Set the Hatch chiles directly on the grates of a gas stove. Cook over medium heat, turning with tongs now and then, until blackened and charred, about 5 minutes. Transfer to a sealed plastic bag and let cool for 7 to 8 minutes.

2. 2

   Peel off the charred skins, remove the seeds, and cut 1/2 of the chiles into 1-inch squares; set aside. Put the remaining chiles in a food processor and pulse until finely chopped. Combine the processed chiles with the chopped chiles and set aside.

3. 3

   In a Dutch oven, combine the pork cubes, water, and salt. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase the 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 the pork and set aside.

4. 4

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

• Calories 445.72 kcal High
• Protein 26.26 g Good Source
• Carbs 27.48 g Moderate
• Total Fat 22.9 g High
• Saturated Fat 6.71 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 75.09 mg High
• Sodium 607.83 mg High
• Fiber 1.13 g Low Source
• Sugar 2.22 g Low Source
• Added Sugar 0.63 g Low Source
• Calcium 350.35 mg Good Source
• Iron 2.77 mg Moderate
• Potassium 206.65 mg Low Source
• Vitamin A 47.75 mcg_rae Low Source
• Vitamin C 74.28 mg Good Source
• Vitamin D 0.05 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅