Hatch Green Chile

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Slow Cooker Hatch Green Chile Colorado…Hatch Green Chile Colorado Style features roasted pork shoulder and plenty of warming spices. This chili is comfort food at its best and one of our favorite Hatch green chili recipes. Your slow cooker does all the hard work for you in this pork green chili recipe. Hatch green chiles are the star of this excellent recipe, but jalapeños can be used if needed!

The spiciness of the hatch green chiles, the lovely saltiness of pork, and the overall tastiness of the complimenting other ingredients and spices dance together to create the hot and healthy Colorado state staple that is hatch green chili.

This recipe is a Colorado-style pork green chile, which is more of a gravy-like stew compared to the more soupy New Mexico-style green chili. You can smother it on so many different dishes or serve as a stew with a variety of toppings. My favorite toppings are shredded cheese, sour cream, guacamole, red onion, crushed tortilla chips, cilantro and fresh lime. I also love dipping warm tortillas into this giant bowl of goodness.

Not quite what you are looking for? Try these other great hatch chile recipes:


Hatch Green Chile

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Hatch Green Chile Colorado Style features roasted pork shoulder and plenty of warming spices.

  • Author: All Recipes
  • Prep Time: :20
  • Cook Time: 4:30
  • Total Time: 4:50
  • Yield: 8 1x
  • Method: Slow Cooker


Units Scale
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.


  • Serving Size: 8
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