This Hatch Green Chile Recipe is a hearty, flavorful Colorado-style pork green chili made with roasted Hatch chile peppers, tender pork roast, tomatoes, and warming spices. Prepared in the slow cooker, this comforting dish combines the distinctive flavor of New Mexico Hatch chiles with savory pork and a rich, satisfying sauce.
Unlike thinner green chile soups, Colorado-style green chile often has a thicker, gravy-like consistency. It’s delicious served in a bowl, but it’s also a popular topping for burritos, enchiladas, eggs, and other Southwestern favorites.
The recipe begins with one pound of fresh Hatch chile peppers. Roasting the peppers under the broiler until their skins blister develops a deeper flavor and makes the skins easier to remove. After roasting, the chiles rest in a covered bowl for approximately 20 minutes before being peeled and chopped.
For the pork, use a three-pound boneless pork roast cut into cubes. The meat is coated with flour, salt, and black pepper, then browned in vegetable oil before being transferred to the slow cooker. This initial browning step adds savory flavor, while the flour helps thicken the cooking liquid.
The pork simmers with chicken stock, diced tomatoes with green chiles, chopped sweet onion, garlic, cumin, and the freshly roasted Hatch peppers. As everything cooks, the pork becomes tender and the flavors blend into a rich, comforting green chile.
A programmable slow cooker makes it convenient to maintain steady cooking heat while the pork simmers.
Cook the mixture on High for approximately four hours, or until the pork is tender. Stir before serving and adjust the seasoning only after tasting the finished chile.
Serve your homemade Hatch green chile with warm flour tortillas, shredded cheese, sour cream, diced red onion, or fresh cilantro. You can also spoon it over burritos or enchiladas for a satisfying Colorado-style meal.
With its roasted green chile flavor, tender pork, and simple slow cooker preparation, this Hatch Green Chile is an excellent recipe for a cozy family dinner or a Southwestern-inspired gathering.
Not quite what you are looking for? Try these other great hatch chile recipes:
Print
Hatch Green Chile
- Total Time: 4:50
- Yield: 8 1x
Ingredients
- 1 pound Hatch chile peppers, halved and seeded
- 1 (3 pound) boneless pork roast, cubed
- 2 cups all-purpose flour
- 3 tablespoons salt, divided
- 3 tablespoons coarsely ground black pepper, divided
- 1/4 cup vegetable oil
- 2 cups chicken stock
- 1 (15 ounce) can diced tomatoes with green chile peppers
- 1 large sweet onion, chopped
- 2 tablespoons ground cumin
- 3 cloves garlic
Instructions
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into smaller pieces.
- Place cubed pork in a resealable plastic bag; coat with flour, 2 tablespoons salt, and 2 tablespoons pepper. Heat oil in a skillet over medium heat. Cook pork in the hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker set to High.
- Add the Hatch chiles, remaining salt and pepper, chicken stock, diced tomatoes with peppers, onion, cumin, and garlic to the slow cooker. Mix and cover. Cook on High until pork is tender and flavors blend, about 4 hours.
Notes
Tips for the Best Hatch Green Chile
Choose the right pork: Pork shoulder is a good choice for slow cooking because its connective tissue softens during the long cooking process.
Adjust the heat: Hatch peppers range from mild to hot. Choose a variety that matches your preferred spice level.
Avoid overcrowding the skillet: Brown the pork in batches so the pieces develop color rather than steam.
Check the texture: Cook until the pork is fork-tender. If the chile is too thick, stir in a little additional warm chicken stock. If it is too thin, transfer some liquid to a saucepan and reduce it separately before stirring it back into the slow cooker.
Taste before seasoning: The recipe already contains a significant amount of salt. Taste the finished chile before adding any more.
Storage: Refrigerate leftovers promptly in shallow, covered containers and use within 3–4 days, or freeze for longer storage.
- Prep Time: :20
- Cook Time: 4:30
- Category: Entree
- Method: Slow Cooker