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Hatch Chile Verde with Pork

Some like it hot! But this is just as good if you use mild hatch chiles.
Prep Time1 hr
Cook Time2 hrs 30 mins
Course: Main Course
Keyword: comfort food, hatch chiles, spicy food
Servings: 8
Author: nancyajohnson


  • 3 lbs. pork tenderloin, trimmed and cut into 1 1/2" cubes
  • 2 cups onion, chopped (1 large onion)
  • 3 cloves garlic, chopped
  • 2 jalepenos, chopped, with seeds optional
  • 3 tbs olive oil
  • 1 box Pomi chopped tomatoes 750 grams
  • 1 tbs flour
  • 5 whole roasted hatch chiles more if you want it hotter
  • 2 cups chicken broth more, if needed
  • 1 handful cilantro, chopped
  • 1/2 lime, juiced
  • 2 15 oz. cans pinto bean, rinsed
  • salt and pepper to taste

Seasoning for Pork

  • 2 tsp cumin
  • 1 tsp chipotle chile powder
  • 1 tsp chile powder
  • 1/2 tsp coriander
  • 1/2 tsp hot Mexican chile powder
  • dash cayenne pepper
  • 2 tsp salt

Toppings for stew

  • avocado
  • radishes, sliced thin
  • lime slices
  • cilantro, chopped
  • tortillas, corn or flour
  • jalepeno, sliced


  • Place meat in a Ziploc bag and toss with seasoning. Allow to rest as you continue.
  • If you're roasting your chiles, place them directly on the flames. Turn with tongs until they are completely blackened. Then put in paper bags and let them rest. I like to rinse off the charred part, but you can leave it on. Coarsely chop the chiles. MAKE SURE YOU WEAR GLOVES WHEN WORKING WITH THE HOT CHILES.
  • Heat oil in large Dutch oven on medium heat and begin browning the meat. It might take 2 batches--you don't want to crowd the meat. Add a little more oil for second batch if needed.
  • Add the onion and garlic. Cook for 3-4 minutes. Sprinkle the flour over the meat and stir constantly for 2 minutes.
  • Stir in the chopped tomatoes. Add the chopped chiles.
  • Mix in 1 cup chicken broth, salt and the jalepeno, if you're using it. Add the cilantro, lime juice and salt, if needed. Cook about 1 hour, taste and adjust seasoning.
  • Add the pinto beans and cook until meat is fork-tender, about 1 more hour.


This recipe is actually better the next day. And it freezes well.