Go Back

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

Ingredients

  • 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

Instructions

  • 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.

Notes

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