New Mexico Hatch Chile Pork Verde

Name: New Mexico Hatch Chile Pork Verde
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: 8 servings
Cuisine: Tex-Mex, American, Mexican
Ingredients: 0.25 cup All-Purpose Flour; 2 lb Bone-In Pork Shoulder Butt Roast; 4 cups Chicken Broth; 1 whole Diced Tomatoes; 6 cloves Garlic; 1 tbsp Ground Cumin; 0 to taste Hatch Green Chile; 1 tbsp Olive Oil; 1 whole Onion; 0.5 tsp Salt; 1 pinch Salt & Pepper; 0.5 cup Water

Dinner 🍽️Lunch 🥪Soup 🍲 Tex-Mex 🇺🇸🇲🇽American Mexican High-Protein 💪Carnivore 🥩Comfort-Food

New Mexico Hatch Chile Pork Verde showcases roasted Hatch chiles simmered with tender pork for a deep, smoky heat balanced by savory aromatics. The sauce is rich and pepper-forward without tomatillos, letting the chiles’ natural brightness shine. Serve it for a cozy dinner with warm tortillas or over rice when you want a hearty, chile-centric stew.

Prep20 mins
Cook2 hrs 20 mins
Serves8
DifficultyMedium

1

Place the Hatch chiles directly on the grates of a gas stove over medium heat, turning with tongs now and then, until blackened and charred, about 5 minutes. Transfer them to a sealed plastic bag and let them cool for 7 to 8 minutes.
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 process until finely chopped, then add the processed chiles to the chopped chiles and set aside.
3

Combine the pork cubes, water, and salt in a Dutch oven. 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

Heat the oil in the Dutch oven. Add the onion and 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 hour 30 minutes.