Description
This Easy Hatch Green Chile Verde is a vibrant and flavorful Mexican-inspired stew featuring tender pork simmered with Hatch chiles, tomatillos, and aromatic spices. Perfect for tacos, burritos, or served over rice.
Ingredients
Units
Scale
- 1 cup Hatch chiles, about 4
- 4 lb pork shoulder/butt, trimmed and cubed
- 1 lb tomatillos, husked and rinsed
- 6 cloves garlic
- 1 cup fresh cilantro, about half a bunch
- 1 medium onion, diced
- 1 tbsp cumin
- 2 cups chicken stock, no sodium/unsalted preferred
- 1 tbsp oregano, Mexican oregano preferred, optional
Instructions
- Preheat the oven to 400°F (200°C). Roast Hatch chiles and tomatillos until lightly charred, about 10–12 minutes. Peel and roughly chop the chiles.
- In a blender or food processor, combine roasted chiles, tomatillos, garlic, cilantro, cumin, and oregano. Blend until smooth.
- In a large Dutch oven or heavy pot, heat a bit of oil over medium-high heat. Brown the cubed pork in batches, setting aside each batch once browned.
- Reduce heat to medium, add diced onion, and sauté until translucent.
- Return pork to the pot and pour in the blended chile-tomatillo sauce. Stir to coat the meat.
- Add chicken stock, bring to a simmer, then cover and cook on low heat for 2–3 hours, until pork is tender and sauce is thickened.
- Adjust seasoning with salt and pepper to taste. Serve hot with tortillas, rice, or beans.
Notes
- For extra heat, include some seeds from the Hatch chiles.
- Mexican oregano adds authenticity but regular oregano works as a substitute.
- This stew tastes even better the next day as the flavors meld.
- Can be frozen for up to 3 months in airtight containers.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 3g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg