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Hatch Chile Verde
Hatch Chile Verde
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Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
170 minutes
Spicy Hatch chili pork stew without tomatillos for bold chile flavor.
Ingredients:
  • 8 Hatch chile peppers, or more as needed
  • 2 pounds pork butt, cut into 1-inch chunks
  • 0.5 cup water
  • 1 tablespoon oil, or as needed
  • 1 onion, diced
  • 6 cloves garlic, pressed
  • 1 tablespoon ground cumin
  • 0.25 cup all-purpose flour
  • 4 cups chicken broth, or more as needed
  • 1 (14.5 ounce) can diced tomatoes
  • 1 pinch salt and ground black pepper to taste
Instructions:
  • Place Hatch chiles on the gas stove grates over medium heat. Using tongs, flip occasionally until blackened and charred, about 5 minutes. Transfer to a sealed plastic bag and let cool for 7 to 8 minutes.
  • Peel off the charred skins and deseed the chiles. Cut half of them into 1-inch squares. Finely chop the remaining chiles in a food processor and mix them with the chopped chiles. Set aside.
  • In a Dutch oven, mix pork cubes, water, and salt. Cook covered over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high, and cook while stirring until the water evaporates and the pork browns in its own fat, for 15 to 20 minutes. Set the cooked pork aside.
  • In a Dutch oven, heat oil. Sauté onion until soft and translucent for 5 to 7 minutes. Add garlic and cumin, cook until fragrant for about 1 minute. Mix in flour, cook for 1 to 2 minutes. Add chiles, pork, chicken broth, canned tomatoes, salt, and pepper. Bring to a boil. Then, reduce heat to low, cover, and simmer until pork cubes are fork-tender, approximately 1 1/2 hours, stirring occasionally.

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