There’s a special place in my heart (and my kitchen) for Hatch green chiles. Every year during Hatch chile season, my husband, Quinton, and his buddies gather to roast massive batches of fresh Hatch peppers over an open fire, filling the air with smoky, mouthwatering aromas.
These New Mexico chiles, with their unique flavor profile, inspire endless recipes in my home, but none have been as cherished as much as this hearty stew.
Inspired by both New Mexico’s chile verde and the Colorado green chili we’ve enjoyed on road trips, this dish combines the best of both worlds. The tender pork shoulder roast (or pork butt, if you prefer) soaks up the smoky heat of Hatch green chiles, while the thickened broth and spices create a hearty stew perfect for any season. It’s a good recipe to have in your back pocket, especially if you’re a fan of green chile pork or chili verde.
Why You’ll Love This Recipe
This Hatch green chili recipe checks all the boxes for a delicious meal:
- Bold Flavor: Smoky roasted Hatch chile peppers paired with cumin and chili powder create a robust green chile sauce that coats every bite.
- Versatile Heat Level: You control the spice—use mild, medium heat, or hot green chiles depending on your preference.
- Tender Pork Loin: Slow-cooked pork becomes melt-in-your-mouth fork tender, making it ideal for stews.
- Make It Your Own: Serve it as chili verde with rice, pile it over pork chops, or turn it into a green chile pork burrito smothered in green chile sauce.
The History and Culture Behind Hatch Green Chiles
Hatch green chiles are grown in the Hatch Valley of southern New Mexico, a place that feels almost enchanted when it comes to agriculture. Nestled between the Rio Grande and surrounding desert landscapes, the valley offers a unique combination of nutrient-rich volcanic soil, hot days, and cool nights. This trifecta creates the perfect growing conditions for these peppers to develop their signature smoky, earthy sweetness with a hint of heat. It’s no wonder Hatch chile season, which runs from late summer through early fall, has become a celebrated event that draws chile enthusiasts from around the globe. People make pilgrimages to New Mexico just to get their hands on the freshest peppers, stocking up for the year to come.
The name “Hatch” doesn’t refer to a single pepper variety but instead to the region where these peppers are grown. Hatch chiles come in several varieties, such as Big Jim, Sandia, and Lumbre, each with its own distinct level of heat. They range from mild, ideal for those who love flavor without the burn, to fiery varieties that will make spice enthusiasts sweat with joy. This flexibility allows Hatch chiles to cater to everyone’s taste buds, whether you're crafting a mild green chile stew or spicing up your salsa verde.
So, what makes Hatch chiles so famous compared to their pepper cousins like poblanos or Anaheim peppers? It’s their one-of-a-kind flavor. When roasted, Hatch chiles develop a deep, smoky complexity that’s hard to replicate. They’re not just spicy—they’re nuanced, with layers of sweetness and umami that make them the perfect base for chile verde, a hearty pork green chili recipe, or even infused into desserts and cocktails. Pueblo chiles from Colorado may offer a similar flavor profile, but Hatch chiles are the undisputed stars of the Southwest, holding a special place in the hearts of food lovers.
Beyond their taste, Hatch green chiles have become a cultural icon in New Mexico and beyond. The annual roasting season is a sight to behold, with grocery store parking lots and farmers’ markets transformed into smoky, fragrant hubs of activity. Large rotating roasting drums crackle with fire, blistering the chiles’ skins to perfection. It’s not just about the chiles—it’s about the experience. Strangers bond over the shared tradition, swapping recipes, tips, and stories as they wait for their haul of freshly roasted peppers. It’s a community event as much as it is a culinary one.
Over the years, Hatch chiles have grown in popularity, spreading far beyond their New Mexico roots. They’ve become a must-have ingredient in kitchens nationwide, especially in Texas, showing up in everything from breakfast burritos to burgers to craft beers. Their versatility makes them a favorite for home cooks and chefs alike, and their short growing season only adds to their allure. Once you’ve tasted the real deal, it’s hard to settle for anything less.
Hatch chiles aren’t just a regional specialty—they’re a testament to the power of place, tradition, and flavor. Whether you’re roasting them fresh, blending them into a green chile sauce, or savoring them in a hearty stew, these peppers bring a taste of New Mexico’s Hatch Valley to every bite.
Equipment List
- Large Dutch Oven: Ideal for browning pork and simmering the stew.
- Crock Pot or Pressure Cooker (optional): For hands-off cooking if you prefer.
- Heavy-Bottomed Skillet: Ensures an even cook when making the roux.
- Wooden Spoon or Whisk: Perfect for stirring the green chile sauce.
- Small Bowl: To mix and measure spices and other ingredients.
Ingredients You’ll Need for This Recipe
- Hatch green chiles: The star of the show, offering smoky, earthy heat.
- Pork Loin (or pork butt): A flavorful cut of pork that becomes tender after slow cooking. Trim any excess fat before cooking.
- Chicken stock: Forms the flavorful base of the stew, enhanced by green chile peppers and spices.
- Russet Potatoes: Their soft texture complements the tender pork and adds heartiness.
- Chili powder and cumin: Essential for achieving a well-rounded spice blend.
- Green onions and fresh cilantro: Brighten the dish with fresh, herbaceous notes.
- Masa and flour: Thickens the stew into a rich and velvety consistency.
- Lime juice: Balances the heat with a zesty finish.
How to Make Hatch Green Chile Stew with Roasted Chiles
Prepare the chiles: If using fresh chiles, roast them over an open flame or under a broiler until charred. Peel, deseed, and dice. Frozen Hatch peppers work just as well—simply thaw and chop.
Brown the pork: Heat oil in a large Dutch oven and brown cubed pork. For added flavor, choose large chunks of pork shoulder or ground pork for smaller bites.
Sauté aromatics: Add onions, cooking until softened. Stir in garlic and cumin to bloom the spices.
Simmer the stew: Add Hatch green chiles, chicken stock, potatoes, and pickled jalapeños to the pot. Cover and simmer for 2 to 3 hours until the pork is tender.
Make the roux: Melt butter and oil in a skillet. Whisk in masa and flour, cooking until golden. Add this mixture to the stew to thicken it.
Finish with lime juice: Adjust the seasoning and stir in lime juice for a bright, tangy finish.
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Chef Secrets & Tips
- Use leftover green chili: This stew freezes beautifully. Store it in an airtight container and reheat for a quick and hearty meal.
- Add white beans: For extra protein and a creamier texture, stir in white beans during the last 30 minutes of cooking.
- Try different proteins: Swap pork with chicken thighs, pork roasts, or even rabbit for a twist.
Serving Suggestions
- Serve over rice or with warm corn tortillas.
- Smother the stew over eggs, burritos, or enchiladas for a breakfast-style chili verde.
- Top with your favorite chili toppings like shredded cheese, fresh cilantro, and a dollop of sour cream.
Pair this stew with dishes like my Cilantro Lime Rice or Grilled Corn Salad for a complete feast.
Commonly Asked Questions
- Can I make this in a crock pot? Yes! Brown the pork, then transfer all ingredients to a slow cooker and cook on low for 6–8 hours.
- Can I use poblano peppers? While Hatch peppers are preferred, poblanos offer a similar flavor profile and work well as a substitute.
- What if I don’t have masa? Corn tortillas can be finely diced and used as a thickener in a pinch.
Storage & Reheating Tips
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Portion the stew into freezer-safe containers and freeze for up to 3 months.
- Reheat: Warm on the stovetop over low heat or in the microwave, adding chicken stock or water if needed.
This Hatch Green Chile Stew is more than a recipe; it’s a celebration of New Mexico’s vibrant flavors and traditions. Whether served as a hearty stew or a smothering sauce for your favorite Mexican food, this dish will warm your heart and your taste buds.
More Hearty Soups and Stews
If you’re a fan of hearty soups and stews like Hatch Green Chile Stew, there’s a world of comforting recipes waiting to warm you up. These flavorful dishes are perfect for cozy dinners, family gatherings, or meal prepping for the week ahead.
Taco Soup is a Tex-Mex favorite, loaded with ground beef, beans, corn, and a flavorful tomato broth. Top it with sour cream, shredded cheese, and tortilla chips for an irresistible meal.
Classic Beef Stew features tender chunks of beef, hearty root vegetables, and a rich, savory broth that’s perfect for dipping crusty bread.
Creamy White Chicken Chili offers a lighter take on chili with shredded chicken, white beans, and a creamy base flavored with green chilies and spices.
New England Clam Chowder is a seafood classic, brimming with tender clams, potatoes, and a rich, creamy broth that feels like a warm hug on a chilly day.
Marry Me Chicken Soup combines tender chicken, sun-dried tomatoes, and a creamy, herby broth that’s as comforting as it is flavorful.
Southern Style Chicken and Dumplings are a down-home delight, with rolled out dumplings simmered in a rich and creamy chicken stew that tastes like Sunday dinner at grandma’s house.
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Hatch Pork Green Chile
Equipment
- Slow Cooker optional
Ingredients
- 4 cups Hatch chiles chopped and roasted (mild, medium or hot, depending on your preference)
- 2 tablespoons olive oil
- 2 lbs pork loin deboned, medium dice (OR 2 lbs boneless skinless chicken thighs OR 2 large rabbits)
- 4 large cloves garlic minced
- 1 sweet onion peeled and diced
- 2 tablespoons cumin
- 1 teaspoons kosher salt to taste
- ½ teaspoon black pepper to taste
- 5 cups chicken broth
- 2 russet potatoes (2 cups), peeled & small dice
- ½ cup pickled jalapeños w/ juice chopped
- 1 stick salted butter
- 1 tablespoons vegetable oil
- ½ cup masa
- ¼ cup all purpose flour
- ¼ teaspoon Cayenne pepper to taste (optional)
- 2 tablespoons fresh lime juice
Instructions
Prepare the Hatch Chiles:
- If using fresh roasted green chiles, remove the skin, deseed, and dice. If using frozen, thaw and dice. Canned chiles can be used but fresh or frozen is preferred.
Browning the Meat
Season and Sauté:
- Heat olive oil in a large stockpot over medium-high heat. Season the pork, chicken, or rabbit with kosher salt and black pepper.
Cook in Batches:
- Brown the meat in small batches, ensuring the oil is hot for a good sear.
Deglaze the Pot:
- After browning each batch, deglaze the pot with about ½ cup of water, scraping up browned bits. Transfer the meat and deglazing liquid to a bowl. Repeat with additional oil as needed.
Cook Aromatics:
Simmering the Chili
Combine Ingredients:
- Return all browned meat and juices to the pot. Add diced Hatch chiles, pickled jalapeños (with juice), chicken broth, and diced potatoes.
Simmer:
- Bring to a gentle boil, then reduce heat to low. Cover and simmer until the meat is fork-tender, approximately 2 to 3 hours.
Making the Roux
Cook the Roux:
- In a separate skillet, melt the butter and vegetable oil over medium heat. Whisk in masa and all-purpose flour to form a roux.
Toast the Roux:
- Stir constantly for 10 to 20 minutes until the roux turns a peanut butter color, taking care not to burn it.
Bloom Spices:
- Stir in ground cumin and black pepper. Cook for 30 seconds while stirring. Remove from heat and set aside.
Thickening and Final Touches
Incorporate the Roux:
- When the chili has cooked for about 2 hours and the meat is tender, stir the roux into the pot. Cook for an additional 5 to 10 minutes, allowing the chili to thicken.
Season:
- Add fresh lime juice and adjust seasoning with salt and pepper to taste.
Serving Suggestions
- Serve immediately or refrigerate overnight for even better flavor.
- Enjoy as a stew or use to smother burritos, tamales, tostadas, or eggs.
- Garnish with toppings such as shredded pepper jack cheese, sour cream, crushed tortilla chips, chopped cilantro, diced avocado, and extra lime juice.
Notes
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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