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Hatch Green Chile Recipe

This fresh Hatch Green Chile recipe is savory and spicy. It can be eaten by itself in a bowl or served hot over beef and bean burritos or fried eggs.
Course Appetizer, Breakfast, Main Course
Cuisine American, Mexican
Keyword green chile, green chiles
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8

Equipment

  • large pot
  • medium bowl
  • wooden spoon
  • Cutting board
  • Chef's knife

Ingredients

  • 1 lb pork loin cut into ½ inch pieces
  • 1 white onion diced
  • 8 cloves garlic finely diced
  • 1 15oz can tomatoes fire-roasted
  • 6 cups green chiles diced
  • 4 cups chicken broth
  • ¼ cup flour for the slurry

Instructions

  • If you bought roasted green chiles, rinse and remove as much skin as possible. Remove the seeds and dice.
  • Prep the ingredients first: Remove any fat or silver skin from the pork loin. Cut into ½ inch pieces. Chop the onion and finely dice the garlic. Open the cans of tomatoes. Measure out the chicken broth.
  • Heat a large pot on medium-high and add 2 tablespoons of vegetable oil. Once it’s hot, brown the pork pieces in two batches. Stir to avoid sticking to the bottom. When the pork is browned, remove to a bowl and set aside.
  • Reduce the heat to medium, and once the pot has cooled down a little, add the chopped onions. Stir and soften them for about 5 - 6 minutes.
  • Add the finely diced garlic and cook for 1 minute.
  • Add the fire-roasted tomatoes to the pot and the diced green chiles. Stir to combine. Let this simmer on medium-low for 10 minutes.
  • Pour in 4 cups of chicken broth to give it an extra boost of flavor. You can substitute vegetable broth if you’d like.
  • Make a slurry of the broth and flour in a separate bowl. Add 1 cup broth to a bowl and ¼ cup flour and whisk until there are no large lumps. Pour this into the pot. *Do not pour the flour directly into the pot without making the slurry first.*
  • Add the browned pork and simmer for 20 minutes on medium heat. The slurry will help thicken the chile. You can adjust the thickness by adding more slurry for thicker consistency or more chicken broth to loosen it up.

Notes

Don’t skip stewing the tomatoes.  This is where you get the rich and savory flavor that you’re looking for.