An old friend from my nursing school days told me that the way to find out if a Mexican restaurant is good is to order the Chile’ Verde. You don’t have to twist my arm. I love heat, spice and Hatch Green Chiles. When I saw a recipe for Hatch Green Chile Verde I knew I had to try it.
My spouse does not share my love of spicy food, so I always adjust recipes to make just a few servings for me. I freeze the leftovers for those nights when he is gone or feels like having a bowl of cereal. This recipe for Hatch Green Chile Verde is so versatile. You can serve it the traditional way, over cooked, cubed potatoes, over rice, in a taco, burrito, chimichanga, Huevos Rancheros, or all by itaelf in a bowl with. side of flour tortillas.
This recipe is especially easy because it calls for jarred green chiles, and posole seasoning. My favorites come from The Fresh Chile Company. You can find links for them right in the recipe below. I used the Mild Green Chile and they have just the right amount of heat. You can cook it in a dutch oven on the stove, in the oven or in an InstaPot! You family and friends will think you got takeout feom the best Mexican restaurant in town!
- Trim excess fat from pork shoulder and cut into 1" cubes. Coat the meat with Posole Seasoning mixing it in well. Note: Posole seasoning is salty. Use more or less per personal preference.
- In a large skillet, add olive oil. Turn heat on medium/medium-high and brown the pork on all sides. Once browned, remove the meat from skillet with a slotted spoon, reserving the oil in the skillet. Set meat aside.
- Add in 2 chopped yellow onions to skillet with remaining olive oil and cook over medium heat until translucent. Add in pressed garlic and cook an extra 30 seconds. Watch closely as garlic burns quickly.
- Transfer onions, garlic, and meat to a braiser or Dutch over with lid and add chicken broth and 3/4 jar of MILD Fresh Chile Co. Pure Green Chile Roast. (If using the chile verde for tacos, reduce the amount of chicken broth to 1 cup) (Tip! You can use a bit of broth to help deglaze the pan that had the meat and onions earlier to include all those flavors in your Chile Verde!) (Save the remaining green chile to add just before serving for that lovely green color!)
- Place pot in 325 degree oven for 2-3 hours or until meat is fork tender. Add the remianing green chile and cook an aditianl 10 minutes.
- INSTAPOT USERS: You can use your Instapot instead of the oven. Place the onions and garlic, meat, and chicken broth in the Instapot. I used the pressure cokker setting on my Instapot Mini for 35 minutes and it was perfect. After releasing steam add the remaining green chile and cook on saute setting for 10 minutes.
- Boil the potatoes until al dente, then brown them in a skillet with butter. You can also make rice instead.
- Serve piping hot over cooked potato cubes or rice, in a taco, burrito, chimichanga, or with a freid egg. Use your immagination.