This Hatch chile dish is always a hit. For years, I’ve been preparing this green chili.
| Prep Time: | 20 mins |
| Cook Time: | 4 hrs 10 mins |
| Additional Time: | 20 mins |
| Total Time: | 4 hrs 50 mins |
| Servings: | 8 |
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
- ¼ 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 an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.
- Place chile peppers, cut-sides down, onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a large bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into small pieces and set aside.
- Place pork in a large resealable plastic bag; add flour, 2 tablespoons salt, and 2 tablespoons black pepper. Seal the bag well and toss to coat.
- Heat oil in a skillet over medium heat. Cook and stir pork in hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker.
- Add chopped peppers, chicken stock, diced tomatoes with green chile peppers, onion, cumin, remaining 1 tablespoon salt, remaining 1 tablespoon black pepper, and garlic to the slow cooker; mix well.
- Cook on High until pork is tender and flavors blend, about 4 hours.
- You can thicken chili with flour or masa.
- You can also cook this on Low for about 6 hours.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of flour, salt, and pepper consumed will vary.
Nutrition Facts
| Calories | 360 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 4 g |
| Protein | 26 g |
| Saturated Fat | 2 g |
| Sodium | 3165 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. The only change was adding a tsp of chili powder, but that’s my taste. It is great without it too.
For those complaining about the heat level I made the following adjustments: For the chili itself (NOT the flour for coating the pork) I added: 1 small can roasted hatch green chiles I can mild green chiles 1 can fire-roasted diced tomatoes 2 teaspoons Cumin instead of 2 tablespoons 1 teaspoon black pepper instead of one tablespoon 1 cup Better Than Bouillon chicken broth 1 cup Better Than Bouillon vegetable broth I could not find any Hatch chiles where I live so I ordered them from Amazon. I added the diced tomatoes and green chiles separately to ensure mildness. I substituted one cup of vegetable broth for chicken broth for an added depth of flavor. The results were not as green as the picture but very tasty with only a little heat. If you want more heat without going super spicy use one to two teaspoons white pepper instead of black pepper. You should also taste before adding that tablespoon of salt. Unless you use no sodium chicken broth you won’t need that much. This is a different chili recipe and I really enjoyed it! Next time I will probably add some cannelini beans or hominy.
I don’t know if it constitutes a “change”, but my wife presented me with what amounted to 2 lbs of pork for this, which was a half recipe. (Half should have been 1.5 lbs.)I thought it was too much pork, I was wrong. (Seriously, I said, “honey, it calls for 1.5 lbs, this is 2 lbs! As I’ve heard before, she said, “more meat is always better.) It was amazing. Recipe far exceeded my expectations. I did cook it in the Instant pot, because I didn’t allow for the time to process 3 lbs of Hatch Chiles. A previous poster said 50 minutes, and that poster was RIGHT! Spot on. Added some lime juice and cilantro at the end, and served it up. To say it was well received would be an understatement. I used Big John chiles, medium. It was perfect for us. You can always make it hotter, but you can’t take it away. Bravo, recipe by James!!! Now, I’ve got three more 1/2 lb portions of Hatch Chiles vacuum bagged and frozen for the long winter! Life is good.
Unbelievably hot (spicy), and I used half the chilis specified! I like hot food but wife doesn’t, so I tried to tame it with extra chicken broth and even added sour cream. Perhaps chilis come in various heat levels but at my grocery store “Hatch Chilis” was all the sign said. Be VERY VERY careful folks if you make this.
Nice! I always add lime and cilantro at the end but that’s a personal preference. If available, you could roast or just add some tomatillos and then more thickener as desired for a salsa verde take.
First time using hatch chilis…found them in the grocery store for the first time (Georgia). Made this by the recipe, and it was amazing! We went back to get more chilis to freeze, because I will CRAVE this. I may add hominy next time as others have done, but it was fabulous as is.
In New Mexico we call this “Green Chile Stew”. The annual chile roast here is a ritual and we put chiles in and on pretty much everything. I made this recipe as published, but made it in my Instant Pot on high for 50 minutes. Turned out thick, rich and delicious! How much flour you use is simply a product of what size you cube your pork. I cut mine to about 1″ which ended up using about 3/4 of the flour mixture. I thought the amount of salt was just right, but I think the amount of black pepper could be cut in half for next time. The added heat and flavor from the black pepper slightly overpowered the fruity notes that you’re supposed to get from the roasted green chiles.
I look forward to Hatch season each year to make this dish. This recipe is my favorite so I’ve made it many times and it always comes out great. As mentioned before and worth noting again… the 2 cups of seasoned flour is for dredging the pork only, not for all of it to be used in the dish. This dish is very versatile. We add extra “hot” hatch chilies because we love everything super spicy and once also added grape tomatoes that needed to be used up. I have shared this recipes with others as this dish is always well received!
This is absolutely one of my favorites meals ever! I love to put extra garlic into the dish. When I serve it, I put it over white rice and like to have flour or corn tortillas on the side. Excellent! I have made this recipe more than any other recipe I have found on AllRecipes.
Great recipe. Since I cook only for myself, I cut the quantities of the ingredients by 50 per cent. I did make a couple of changes to the recipe. I added a few fresh tomatillos and, since I like beans in my chili, a 14 1/2 ounce can of pinto beans. I will definitely make this dish again.
We’ve been trying different green chilie recipes, always looking for the perfect one. This one is it! Next time we’ll put in a little less black pepper but that’s just our personal preference for the spicy heat to come from the chilies and not so much the seasonings. Awesome recipe!
I pretty much followed the recipe. I used less flour and salt but it wasn’t enough. I used two table spoons of salt instead of the three but it is offensively salty. If I had done the full three, it would have been completely inedible
This is an excellent recipe and I will make it again! I used homegrown beefsteak tomatoes instead of canned. Delicious!
Not bad. Add spice/heat
Wow, is this delicious! Only change I made was to add a can of tomatillos. Came out perfect! It’s a definite keeper.
excellent green chile. I was looking for a green chile stew that didn’t use potato or beans. I don’t think it’s necessary to use 2 cups of flour to fully coat the meat. I also reduced the salt to 1 tsp and the pepper to 1 TBS. Next time I will use even less pepper. there is enough heat from the chile. I added some white hominy and ate with a tortilla. This is going in my favs.
I added a can of hominy and it was the best thing I’ve ever made. Delicious recipe, with or without hominy
Holy guacamole this is one hot stew!!! Followed the recipe exactly. Left the house for a few hours while it was simmering and when I opened the door I said , OMG, this smells AMAZING”!!”Some like it hot” and so do I, but this was even a little too hot for my palate. Since I was having company I warned them and proceeded to add more chicken broth to try to take it down a notch. My guests (one of whom was Mexican) arrived with a carton of milk!! LOL!!! Served with cheddar cheese and corn bread and no one caught fire. This is definitely a keeper, but next time I may try adding half the amount of chilis!!
Fabulous! We have a grocery store in our town that roasts and bags Hatch chilies every year. Having a few bags, I used those in place of the fresh chilies in the recipe. I thought it worked just as well. This was great, there isn’t a thing I would change.
Next time I would use less salt and a mixture of Hatch Chile types because it was too spicy for some members of my family. The prep took a long time, too, since there are so many steps. We liked it served over rice. It’s a yummy seasonal dish to make once a year when the fresh Hatch chiles show up in the market.
I’m making it today with actual Hatch chilis but the other 3 times I made it I used poblano or anaheim peppers. Instead of chicken broth, I mix up chicken bouillion into a stronger clear soup than just broth. I also have used pork belly in place of pork roast.