Rich Hatch Chile Verde with Pork

Finding a comforting, hearty meal that doesn’t require hours in the kitchen can feel impossible, especially when you’re craving something with real depth of flavor. Between work schedules, family obligations, and everything else life throws at us, who has time to stand over a pot stirring for hours?

That’s exactly why this hatch chile verde with pork has become such a lifesaver in my house. It delivers all that rich, smoky flavor you’re looking for, comes together without too much fuss, and makes enough to feed the whole family with plenty left over for tomorrow’s lunch.

What Kind of Hatch Chile Peppers Should I Use?

Hatch chiles are only available fresh for a short season (typically late summer), so you might need to get creative depending on when you’re making this recipe. Fresh Hatch chiles are ideal and come in different heat levels – from mild to extra hot – so choose based on your spice tolerance. If you can’t find fresh ones, frozen Hatch chiles work great and are available year-round in many grocery stores, especially in the Southwest. You can also substitute with poblano peppers or Anaheim chiles if Hatch varieties aren’t available in your area, though the flavor will be slightly different. Make sure to roast your chiles until the skins are charred and blistered, then let them steam in a bag before peeling – this step is crucial for getting that smoky, complex flavor that makes chile verde so good.

Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients, but here are some key substitutions to keep in mind:

• Hatch chile peppers: If you can’t find Hatch chiles, poblano peppers make a great substitute with similar heat and flavor. Anaheim chiles work too, though they’re a bit milder. You’ll still want to roast and peel them the same way.
• Pork butt: Pork shoulder works just as well since it’s basically the same cut. If you want to switch it up, beef chuck roast or even chicken thighs can work, though you’ll get a different flavor profile.
• Chicken broth: Vegetable broth or beef broth both work fine here. If you’re out of broth entirely, you can use water with a couple of bouillon cubes, though the flavor won’t be quite as rich.
• All-purpose flour: For a gluten-free option, try cornstarch or arrowroot powder – just use about half the amount and mix it with cold water before adding to avoid lumps.
• Diced tomatoes: Fresh tomatoes work great if you have them – just dice up about 2 medium tomatoes. Fire-roasted canned tomatoes add extra smoky flavor that pairs nicely with the chiles.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chile verde is not browning the pork properly – rushing this step by overcrowding the pan will steam the meat instead of creating that rich, caramelized flavor that makes all the difference.

Another common error is adding the flour too quickly after browning, which can create lumps in your sauce, so make sure to sprinkle it gradually while stirring constantly to create a smooth base.

Don’t skip roasting your Hatch chiles until the skins are charred and blistered – this step develops their smoky flavor and makes peeling much easier once they’ve steamed in a covered bowl for 10 minutes.

Finally, resist the urge to rush the simmering process; let your chile verde bubble gently for at least an hour so the pork becomes fork-tender and the flavors meld together perfectly.

What to Serve With Hatch Chile Verde?

This hearty chile verde is perfect served over warm flour tortillas or alongside a big bowl of Mexican rice to soak up all that flavorful green sauce. I love making it into tacos by spooning the pork and chile mixture into soft tortillas and topping with diced onions, cilantro, and a squeeze of lime. It’s also great over scrambled eggs for breakfast, or you can serve it with warm corn tortillas and let everyone make their own soft tacos. Don’t forget some creamy refried beans on the side and maybe some fresh avocado slices to cool down the heat from those Hatch chiles.

Storage Instructions

Refrigerate: This chile verde actually gets better with time! Store it in the fridge in an airtight container for up to 5 days. The flavors really meld together overnight, so don’t be surprised if it tastes even more amazing the next day.

Freeze: Chile verde freezes like a dream and makes for easy weeknight dinners later. Let it cool completely, then portion it into freezer bags or containers and freeze for up to 3 months. I like to freeze it in family-sized portions so I can just thaw what I need.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You might need to add a splash of chicken broth if it’s gotten too thick. From frozen, just thaw overnight in the fridge first, then reheat the same way.

Preparation Time	15-20 minutes
Cooking Time	90-120 minutes
Total Time	105-140 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 130-150 g
• Fat: 110-130 g
• Carbohydrates: 65-80 g

Ingredients

For the chile prep:

• 8 hatch chile peppers (roasted and peeled, about 2-3 per person)

For the stew:

• 1/2 tsp salt (plus more to taste)
• 1 tbsp oil (I use canola oil)
• 1 can diced tomatoes (I use Libby’s)
• 4 cups chicken broth
• 1/2 cup water
• 6 garlic cloves (freshly minced for best flavor)
• 1/4 cup all-purpose flour (I use King Arthur all-purpose flour)
• 1 tbsp ground cumin (freshly ground preferred)
• 2 lb pork butt (cut into 1-inch cubes for even cooking)
• Pinch black pepper (to taste)
• 1 onion (diced into 1/2-inch pieces)

Step 1: Prepare and Process the Hatch Chiles

• 8 hatch chile peppers

Roast the hatch chiles directly over a medium-high flame on your stovetop for about 5 minutes, turning them occasionally until the skin is charred and blistered all over.

Immediately place the hot chiles in a plastic bag and let them steam for 7-8 minutes—this makes peeling much easier and helps develop their sweetness.

Once cooled slightly, peel away the charred skin under cool running water, then seed them by carefully splitting and scraping out the interior.

Cut half of the peeled chiles into rough 1/2-inch squares and chop the remaining half in a food processor until coarsely chopped.

Combine both textures together in a bowl—this mix of textures will give the final dish more complexity and body.

Step 2: Braise the Pork Until Browned

• 2 lb pork butt
• 1/2 cup water
• 1/2 tsp salt

Add the cubed pork, water, and salt to a large heavy-bottomed pot and bring to a simmer over medium heat.

Cover and cook for 20 minutes, stirring occasionally to ensure even cooking and to help render the fat.

After 20 minutes, uncover the pot, increase the heat to medium-high, and continue cooking for another 15-20 minutes, stirring frequently.

You’re looking for the water to completely evaporate and the pork to develop a light golden-brown color on all sides—this browning creates deeper flavor through the Maillard reaction.

Once the pork is browned, remove it from the pot and set aside on a plate, leaving any browned bits in the bottom of the pot.

Step 3: Build the Aromatic Base

• 1 tbsp oil
• 1 onion
• 6 garlic cloves
• 1 tbsp ground cumin
• 1/4 cup all-purpose flour

Add the oil to the same pot (the browned bits on the bottom will add tremendous flavor) and sauté the diced onion over medium heat for 5-7 minutes, stirring occasionally, until the onion becomes soft and translucent.

Add the freshly minced garlic and ground cumin, stirring constantly for about 1 minute—this quick cooking releases the essential oils in both ingredients without burning them, which would make them bitter.

Sprinkle the flour over the mixture and cook for another 1-2 minutes while stirring constantly.

I like to use freshly ground cumin when I can find it at a specialty spice shop, as the difference in flavor is remarkable compared to pre-ground.

Step 4: Combine and Simmer Into a Rich Stew

• 4 cups chicken broth
• chile mixture from Step 1
• browned pork from Step 2
• 1 can diced tomatoes
• Salt and black pepper to taste

Pour the chicken broth into the pot with the aromatic base and whisk gently to dissolve the flour and prevent lumps from forming.

Add the chile mixture from Step 1, the browned pork from Step 2, the canned diced tomatoes (with their juice), and a pinch of black pepper.

Bring the mixture to a boil over high heat, stirring occasionally to ensure everything is incorporated evenly.

Once boiling, reduce the heat to low, cover the pot, and simmer gently for 1.5 hours, stirring every 20-30 minutes to prevent sticking and to allow the flavors to meld beautifully.

The long simmer transforms the pork into tender, succulent pieces and allows the chile flavor to deepen and integrate throughout the broth.

I always taste and adjust the salt near the end of cooking, as the broth reduces and concentrates—you may need more than the initial 1/2 teaspoon.

The finished dish should be rich, thick, and deeply flavorful with a beautiful balance between the roasted chiles, tender pork, and savory broth.