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Hatch Pork Chile Verde

Prep Time35 minutes
Cook Time3 minutes
Total Time38 minutes
Course: Dinner
Cuisine: Mexican
Servings: 6 servings
Author: Four to Cook For

Ingredients

  • 6-8 Hatch chiles roughly estimated 10 oz of roasted, peeled, seeded chiles
  • 1.5 lbs tomatillos peeled, washed, and sliced in half
  • 2 jalapenos
  • 1 bunch of cilantro about 1 cup, with stems removed plus on bunch more (stems removed) for garnish
  • 1 tbsp dried oregano
  • 4 cups chicken stock
  • 3 tbsp canola oil
  • 1 yellow onion diced
  • 4 cloves garlic peeled and minced
  • 3.5-4 lbs of pork shoulder butt cut into 1 inch cubes
  • 3 tbsps kosher salt and pepper to taste

Instructions

  • First you'll need to prepare the chile. Turn the broiler on, and while heating, peel, wash, and cut the tomatillos in half.
  • Place the tomatillos, hatch chiles, and jalapeno on a baking sheet and broil for 5 minutes or until the chiles and tomatillo start to show black spots and blister.
  • At five minutes, take out and flip so that both sides are charred. Put in for another 3 to 5 minutes. Remove and set aside to cool.
  • Cube the and salt and pepper the pork.
  • Heat the stove top to medium high and put a Dutch oven on the stove top. When warm, add canola oil and start to fry the pork in batches, browning all sides, and removing to a plate when finished with the batches.
  • Add the onion and garlic so that the onion deglazes the skillet a bit. Add the meat, onions, and garlic into the Dutch oven.
  • Add 2 cups of the chicken stock to continue to deglaze and moderate the heat.
  • Go back to the chiles and remove the skins off the jalapeno and Hatch chiles. Remove the stem and seeds, too.
  • Place chiles, 1 bunch of cilantro (stems removed), and oregano in a high-powered blender or food processor and blend until mixed.
  • Add to the Dutch oven. Add one more cup of chicken stock.
  • Simmer over low heat, covering if needed, for two to three hours or until the meat is fork tender. Add the last cup of chicken stock as needed to maintain desired consistency.
  • When ready to serve, garnish with more cilantro.
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