Hatch Chile Chopped Pork Recipes

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HATCH PORK GREEN CHILI



Hatch Pork Green Chili image

Hatch Pork Green Chili is a savory pork stew featuring Hatch green chile peppers. A spicy soup from the southwest. Gluten free and keto low carb. Great for fall cold weather and game day food. Serve in a bowl or smothered on Mexican food.

Provided by Kim

Categories     Soup

Time 1h30m

Number Of Ingredients 13

2 pounds pork shoulder, diced and trimmed of fat
1 cup white onion (diced)
2 teaspoons garlic powder
½ Tablespoon green chili powder ((see note))
1 ½ teaspoons celery salt
1 teaspoon dried oregano
1 Tablespoon cumin
32 ounces chicken stock
28 ounces green enchilada sauce ((heat and brand of choice) (one large can) (optional))
1 bottle beer ((lager, pilsner, or other lighter beer of choice))
½ cup fresh cilantro (chopped (optional))
1-3 jalapenos (seeded and finely diced)
32 ounces diced Hatch green chiles (heat level of choice, seeded and peeled (you can substitute the canned kind))

Steps:

  • In a large pot (cast iron preferably), cook pork over medium heat until browned. Reserve two tablespoons of the fat. Drain the remaining fat and remove pork. Set aside.
  • Return the two tablespoons of pork drippings to the pot. Over medium heat, cook onion until translucent, approximately 5 minutes.
  • Add all of the dried spices: garlic powder, green chili powder, celery salt, dried oregano, and cumin. Stir. Saute to toast herbs for approximately 3 minutes.
  • Add the chicken stock, green enchilada sauce, beer, cilantro, jalapenos, and green chiles. Add the pork back in.
  • Cook, over medium low heat, for at least one hour, preferably three hours. Stir occasionally. If the chili becomes too thick, add some more stock a cup at a time. *You want the chili to thicken in this step. Continue cooking until the thickness is to your liking. You can turn up the heat a little if it is taking too long.
  • Finish off the chili with hot sauce for more of a kick as needed, or use as a mix-in. Serve with your favorite toppings or sides.

Nutrition Facts : ServingSize 1 serving, Calories 321 kcal, Carbohydrate 30 g, Protein 26 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 66 mg, Sodium 2632 mg, Fiber 6 g, Sugar 13 g

HATCH CHILI



Hatch Chili image

I've been making this Hatch green chili for years and it never fails to please!

Provided by james

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 4h50m

Yield 8

Number Of Ingredients 11

1 pound Hatch chile peppers, halved and seeded
1 (3 pound) boneless pork roast, cubed
2 cups all-purpose flour
3 tablespoons salt, divided
3 tablespoons coarsely ground black pepper, divided
¼ cup vegetable oil
2 cups chicken stock
1 (15 ounce) can diced tomatoes with green chile peppers
1 large sweet onion, chopped
2 tablespoons ground cumin
3 cloves garlic

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into smaller pieces.
  • Place cubed pork in a resealable plastic bag; coat with flour, 2 tablespoons salt, and 2 tablespoons pepper. Heat oil in a skillet over medium heat. Cook pork in the hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker set to High.
  • Add the Hatch chiles, remaining salt and pepper, chicken stock, diced tomatoes with peppers, onion, cumin, and garlic to the slow cooker. Mix and cover. Cook on High until pork is tender and flavors blend, about 4 hours.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 35.5 g, Cholesterol 60.5 mg, Fat 12.5 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 2.4 g, Sodium 3164.6 mg, Sugar 3.8 g

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