New Mexico Hatch Chile Pork Verde

1. 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. 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. 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. 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.

• Calories 356.71 kcal — Moderate 18%
• Protein 26.28 g ↗ Good Source 53%
• Carbohydrate 10.13 g 4%
• Total Fat 22.78 g ▲ High 29%
• Saturated Fat 6.75 g ▲ High 34%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 75.11 mg ▲ High 25%
• Sodium 607.84 mg ▲ High 26%
• Dietary Fiber 1.44 g ⌄ Low Source 5%
• Total Sugars 2.23 g --
• Added Sugars 0.66 g ⌄ Low Source 1%
• Calcium 33.95 mg ⌄ Low Source 3%
• Iron 2.79 mg — Moderate 16%
• Potassium 206.29 mg ⌄ Low Source 4%
• Vitamin A 47.71 mcg ⌄ Low Source 5%
• Vitamin C 4.95 mg ⌄ Low Source 6%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

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

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