Hatch Chile Verde Recipe ️

Ingredients

• 1.5 lb Pork Shoulder (trimmed and cut into 1‑inch cubes)
• 1 lb Tomatillos (peeled and rinsed)
• 4 pieces Hatch Green Chilies (stem removed, seeded if less heat desired)
• 1 medium White Onion (diced)
• 3 cloves Garlic (minced)
• 2 cups Chicken Broth (low sodium)
• 1 tsp Ground Cumin (ground)
• 1 tsp Dried Mexican Oregano (crushed between fingers)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Lime Juice (freshly squeezed)
• 0.25 cup Fresh Cilantro (chopped, for garnish)
• 2 tbsp Vegetable Oil (for searing pork)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, peel and rinse the tomatillos, and remove stems from the chilies (seed if you prefer less heat).

   Time: PT10M

2. Char the Tomatillos and Chilies

   Place tomatillos and chilies on a baking sheet and broil on high for 5‑7 minutes, turning once, until the skins are blistered and lightly charred.

   Time: PT7M

   Temperature: Broil

3. Blend the Roasted Vegetables

   Transfer the charred tomatillos, chilies, raw onion, and garlic to a blender, add ½ cup water, and blend until smooth.

   Time: PT5M

4. Brown the Pork

   Heat the Dutch oven over medium‑high heat, add oil, and sear the pork cubes in batches until browned on all sides, about 5‑6 minutes total.

   Time: PT6M

   Temperature: Medium‑high

5. Combine Sauce and Broth

   Pour the blended sauce into the pot with the browned pork, add chicken broth, cumin, oregano, salt, and pepper. Stir to combine.

   Time: PT2M

6. Simmer the Chili

   Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the pork is tender and the sauce thickens.

   Time: PT30M

   Temperature: Low

7. Finish and Serve

   Stir in lime juice, adjust seasoning with additional salt or pepper if needed, and garnish with chopped cilantro before serving.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

12g

Fat

12g

Fiber

3g

Ingredient Substitutions

• Instead of Pork Shoulder: Chicken thigh, Beef chuck
• Instead of Tomatillos: Green tomatoes
• Instead of Hatch Green Chilies: Anaheim peppers, Jalapeños
• Instead of White Onion: Yellow onion
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Chicken Broth: Vegetable broth
• Instead of Ground Cumin: Ground coriander
• Instead of Dried Mexican Oregano: Regular oregano
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Lime Juice: Lime zest + water
• Instead of Fresh Cilantro: Parsley
• Instead of Vegetable Oil: Canola oil, Olive oil

Equipment Needed

• Large Dutch Oven
• Blender or Immersion Blender
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Measuring Cups and Spoons
• Lime Squeezer (optional)

Critical Steps — Do Not Skip

• Char the tomatillos and chilies until blistered for smoky flavor
• Blend the roasted vegetables to a smooth sauce
• Simmer the chili uncovered to concentrate flavors and thicken the broth

Chef Tips from the Video

• Add a smoked chipotle pepper for extra depth if you like smoky heat
• For a thicker chili, mash some of the pork pieces against the side of the pot
• Adjust the heat level by using more or fewer chilies or by removing seeds.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days

Freezer: Freeze in freezer‑safe bags or containers for up to 3 months

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• The chili can be made a day ahead; store refrigerated and reheat gently
• Flavor deepens after resting overnight, making it even more delicious

Frequently Asked Questions