I’ve finally developed my own Hatch chili recipe after trying a number of others over the years and always loving the ones made in Colorado, where I live. Serve anyway you like, perhaps in a dish with tortillas.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 ½ pounds pork shoulder, cubed
- 1 large yellow onion, diced
- 8 cloves garlic, minced
- 1 tomato, cut into large chunks
- 32 ounces frozen fire-roasted Hatch chile peppers
- 1 (12 fluid ounce) bottle light beer
- 1 ½ cups tomatillo salsa
- ½ (14.5 ounce) can diced tomatoes, drained
- 1 ½ teaspoons salt
- 1 ½ teaspoons ground black pepper
- 1 teaspoon oregano
- 1 pinch ground cloves
- ½ (8 ounce) package shredded sharp Cheddar cheese
Instructions
- Heat oil in a Dutch oven over medium-high heat. Cook pork until all sides are golden brown, about 8 minutes. Remove from Dutch oven and set aside.
- Reduce heat to medium; add onion and garlic to the Dutch oven. Cook for 4 minutes. Add fresh tomato. Continue cooking, stirring frequently, until onions start to turn translucent and golden, about 4 minutes more.
- Return pork to the Dutch oven. Add green chiles, beer, tomatillo salsa, and canned tomatoes. Season with salt, pepper, oregano, and cloves. Bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer for 20 minutes.
- Remove 2 1/2 cups of the vegetables from the chili and carefully puree in a blender until smooth. Stir puree back into the chili. Cover and simmer, stirring occasionally, for 10 minutes. Stir in Cheddar cheese. Cover and simmer for 10 minutes more.
Nutrition Facts
| Calories | 308 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 6 g |
| Sodium | 1022 mg |
| Sugars | 8 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |