New Mexico Hatch Chile Pork
Recently our local grocery store began selling New Mexican Hatch chiles, something I have been wanting for many, many years. Granted I have made plenty of chili over the last ten years or so, but I have always been wanting the Hatch chili. To me, it is a bit like any other. I remember it clearly when we vacationed in New Mexico back in high school. The Hatch chili is crisp, spicy, and offers an awesome brightness. So when I found out the grocery store was finally selling these, I was bound and determined to make some real New Mexico style Hatch green chile with pork.
This chili is not only easy to make, yields a ton, and has plenty for leftovers, but it was one that had just that right amount of heat.
Let’s get started.
- 3 lbs pork shoulder, fat trimmed, cut into cubes
- 1 lb New Mexican Hatch Green Chiles, lightly oiled
- Charcoal fire or broiler
- 1 large onion, diced
- 4 cloves of garlic, minced
- 1 tbsp salt, more to taste
- 1 tbsp cracked black pepper
- 3 tbsp canola oil
- 6 large tomatillos, husks removed
- 1 bunch of fresh cilantro, washed
That’s it. Simple ingredients.
Start by charring your Hatch chilies. I do this on my grill, flipping when the chilies get nice and charred, and softened. Once softened and charred, remove the chilies and place them in a bowl covered with plastic wrap or plastic zip lock bag, allowing them to steam, and ensuring that the exterior skin is easily removed.
After about 10 minutes, remove the chilies, and peel away the exterior charred skin. Cut off the top stem, and remove the seeds from the inside of the chilies. Discard the seeds, then roughly chop the Hatch chilies. Set them to the side.
Next, take your onion, cilantro, tomatillos, Hatch chilies and garlic and add them to a food processor. Pulse down until you have a smooth sauce.
Season the cubed pork with salt and pepper, then heat a large skillet on medium-high heat. Once heated, add in the canola oil, then add the pork in batches. Your goal is to get a nice sear on the exterior of the cubed pork shoulder. Turn the pork to get all sides nice and seared. Once seared, remove to a bowl, and repeat with the remaining pork.
To a slow cooker (please feel free) or large pot, add the pork, as well as the onion mixture. Cook low and slow until the pork is super tender. I did mine in a slow cooker for 8 hours (a perfect thing to do when you head to work).
When you are ready to serve, ladle the Hatch green chili pork into a serving bowl, get some warm tortillas or ladle over an easy cooked egg, and you are ready for a game changer. I added some cannellini beans towards the end of my cook process, but that is only optional.
I was blown away. Seriously. This chili was perfect. It had great heat, great citrus flavor, and screamed comfort all around. If you have access to Hatch chilies, try them. Now I am heading back to buy some more before they are all gone. Hope you enjoy!