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    HOME » Recipes » Pork

    Published: Sep 8, 2020 · Modified: Aug 1, 2022· This website generates income via ads ·

    Hatch Green Chile Verde

    Jump to Recipe Print Recipe Pin Recipe

    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.

    Ingredients:

    • Pork shoulder
    • Posole Seasoning (sometimes spelled pozole) Note: Posole seasoning is salty. Use more or less per personal preference.
    • Extra virgin olive oil
    • Garlic
    • Yellow onion
    •  Pure Green Chile( I used MILD!)
    • Low sodium chicken broth
    • Potatoes (optional)

    (See recipe card for quantities.)

    Instructions:

    • Trim excess fat from pork shoulder and cut into 1" cubes.
    • Coat the meat with Posole Seasoning mixing it in well. This would be the time to cut down on the amount of seasoning if you prefer less salt. You can always add more later!
    • Add olive oil to a large skillet. 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.
    • Chop two yellow onions and add to skillet with remaining olive oil and cook over medium heat until translucent.
    • Add in the 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.
    • Add the chicken broth and ¾ jar of MILD Fresh Chile Co. Pure Green Chile Roast or your favorite jarred green chile.
    • Place pot in 325 degree oven for 2-3 hours or until meat is fork tender. Add the remianing green chile and cook an additional 10 minutes.
    • INSTAPOT USERS: You can use your Instapot instead of the oven. Place the onions and garlic, seared pork, and chicken broth in the Instapot. I used the pressure cooker setting on my Instapot Mini for 35 minutes and it was perfect. After releasing steam add the remaining green chile and cook on sauté 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.

    What makes this recipe so good?

    • 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 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 regular oven, or in an InstaPot!

    Serving Suggestions:

    This recipe for Hatch Green Chile Verde is so versatile.

    • You can serve it the traditional way over cooked potatoes.
    • You can serve it over rice.
    • You can use as a filling for tacos.
    • You can roll it up in a burrito.
    • You can put it in a chimichanga.
    • You can use it to make Huevos Rancheros.
    • Or you can eat it by itself, in a bowl with a side of flour tortillas.

    Top Tips:

    Use a bit of broth to help deglaze the skillet that the meat and onions cooked in earlier. Add it to the cooking pot to include all that flavor in your Chile Verde! Reserve ¼ jar of the green chile to add just before serving for that lovely green color!

    Your family and friends will think you got takeout from the best Mexican restaurant in town!

    Recipe:

    Hatch Green Chile Verde

    Chile Verde made from pork shoulder with posole seasoning and Hatch Green Chiles. Cooked until the meat falls apart then served over cook cubed potatoes.
    4.96 from 48 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 3 hrs
    Total Time 3 hrs 25 mins
    Course
    Main Course
    Servings 2

    Equipment

    • Dutch oven or Instant Pot

    Ingredients
      

    • 1 lbs pork shoulder
    • 2 TBS Posole Seasoning
    • 1 TBS extra virgin olive oil
    • 1 cloves garlic
    • 1 small sweet yellow onion
    • ½ jar Pure Green Chile I used MILD!
    • ¾ cups low sodium chicken broth
    • 1.5 cubed potatoes (optional)

    Instructions
     

    • 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 ¾ 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 additional 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 cooker setting on my Instapot Mini for 35 minutes and it was perfect. After releasing steam add the remaining green chile and cook on sauté 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 fried egg. Use your immagination.

    Nutrition

    Calories: 459kcalCarbohydrates: 42gProtein: 33gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 93mgSodium: 156mgPotassium: 1424mgFiber: 5gSugar: 10gVitamin A: 14IUVitamin C: 41mgCalcium: 78mgIron: 4mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!

    More Pork

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    • South of the Border Chorizo Potstickers

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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