Hatch Chile Con Carne

My father’s family hails from New Mexico, a state that knows and loves their chile, so a love of all things spicy was encouraged in me from an early age. My dad would give me a dollar each time I ate a hot, yellow wax chile…the pickled, jarred kind…which can pack a punch.  To this day, I can’t eat a sandwich at home without a couple of those little chiles on the side. So, is it really a surprise that I’m a snob about my chile con carne, and insist that it MUST have Hatch chiles? One of the best ways to enjoy this special chile is this recipe Hatch Chile Con Carne.

Hatch Chiles

There many types of chiles that are referred to simply as green chile.  And some chiles are just referred to as New Mexico chile. But Hatch chile is a certain kind of chile that’s grown only in the Hatch Valley area of New Mexico. This is a good thing, as the climate and soil impart a flavor that is simply delicious. Hatch chiles come in two heat levels: mild and spicy. Guess which one I like?

You’ll find fresh Hatch chiles in stores right about now, distinctly labeled as Hatch.

Chile Con Carne

Chile con carne literally translates into “chile with meat” but let me clarify something. It isn’t chili beans. You don’t slather the top of this dish with cheese, or sour cream, or tomatoes. (Though some slices of avocado would work nicely). Nor is this dish a green chili stew, that you eat out of bowl.  This dish, with its humble and simple ingredients, is primarily just chile and pork cooked up in a tomato base with some onion and garlic.

To make Hatch Chile Con Carne properly, you’ll have to have some freshly roasted Hatch chiles, chopped and ready to go, but you start with a can of whole tomatoes and mash it up.

Then, you add in canned green chiles. Yes! A second type of chile! Here’s why: the canned, green chile is usually the mild and flavorful Anaheim chile and a good “base” flavor for the spicy, smokey Hatch. (Note: The can will most likely only label it as green chile.)

You’ll also want to slice up some pork and dredge it in a little flour.

You’ll pan fry this pork until browned, and set it aside.

Then, back in the pan, you’ll brown some garlic, just for a minute or two, and add the tomato and green chile. Add in the browned pork slices, and then add in the Hatch chile, chopped up.  Simmer all together for about 30 minutes over medium heat–not high heat—or else it will reduce. If it does, add a little chicken broth to make it a little more stewy.

And what does it look like when it is ready?  A little like this…

Serving Suggestions

You can serve Hatch Chile Con Carne alongside many Mexican dishes:

• Pinto Beans (frijoles de olla)
• Mexican Rice
• Grilled Mexican Street Corn

You can eat Hatch Chile Con Carne as a main dish, with rice and beans on the side and a tortilla to soak it all up together.  Or, you can make a super burrito out of it, layering it with rice, beans, lettuce, tomatoes, and whatever else your heart desires. I had it the other night over nachos, and it was, quite frankly, fantastic.

I absolutely love Hatch Chile Con Carne for breakfast, served over fried eggs, with a tortilla on the side, and with a cup of hot coffee.

Heat Index

The Spruce Eats rates Hatch chiles as a 4 but sometimes the really hot ones can be up to a 7 or 8. When I cook with them, I usually get both and make a blend so that the heat doesn’t overwhelm the flavor.

If you want to have this recipe the way it is meant to be enjoyed, then get the spicy Hatch chile.  The spicy Hatch and the mild, canned Anaheim will better compliment each other. Hatch chilis have great flavor, so even if you don’t like spicy food much, this is one dish where I encourage you to step out of your comfort zone and try it it full flavor.  Even so, the mild is great too, and either way will produce a recipe that you’ll want to hang on to.

You Might Like These Too!

• Hatch Pork Chile Verde
• Roasted Tomatillo Salsa

Hatch Chile Con Carne

Thins strips of pork are sauteed with Hatch chiles and tomatoes, combining to make a meat and chile dish that is enjoyed over eggs, in tortillas, or simply by itself.

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 8 servings

Author: Four to Cook For

Equipment

• Skillet

Ingredients

• 1 1/2 pounds pork loin chops, sliced into thin strips
• 28 ounce can of whole, peeled tomatoes
• 7 ounce can of diced green chiles, drained
• 3 cloves garlic, minced
• 3 tablespoons all-purpose, unbleached flour
• 2 tablespoons extra virgin olive oil
• 5 ounces Hatch chiles, roasted and peeled about 3 chiles
• 1 teaspoon onion powder
• kosher salt and fresh cracked black pepper to taste

Instructions

• In a small bowl, drain the juice of the tomatoes and set aside. Put the drained tomatoes in a medium bowl and mash up until pulpy and no big bits remain.
• Drain canned green chiles and add to the tomato bowl. Set aside
• Slice up the pork and lightly dredge in flour.
• Heat up skillet to medium heat, add oil, and fry the pork in batches to keep browning even, setting aside on a plate as you finish.
• When done, add a little more oil (if needed) and brown the minced garlic for a few minutes.
• Add the tomato and chile mix.
• Add the pork slices.
• Add the extra tomato juice that you reserved as needed. (I used all of mine.)
• Add chopped Hatch chiles on top.
• Add salt, pepper, and onion powder to taste.
• Mix together over medium heat for about 30 minutes, or longer to let the flavors meld. If the chile con carne reduces, add a little chicken broth.
• Serve immediately.

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