I have to admit, I’m not sure whether green chile/chile verde is officially from Colorado, New Mexico, or somewhere else in the southwest. What I am sure of is that it’s incredibly, impossibly good.
If you’ve never tried it, it’s like Texas chili but lighter, brighter, and way more fun (not dissing Texas chili though, I love Texas chili).
Hatch season is here
This is one of my favorite times of the year when the peppers are in season, spicy and smoky. The big roasting events happen at our local grocery store and we come home with a big box of new green chiles for the year. They last for a week or two if you’re careful, so we eat as many as we can before we have to freeze them. Usually we eat through about 5-6 ziploc bags full in that time.
Green Chili, Chile Verde, or Pork Stew?
In New Mexico this is just called pork stew, and for me it’s the best version of pork stew I’ve ever had. I thought our favorite tonjiru from Tokyo might put up some competition, but after tasting chile verde, it was a hands down clear winner for my top pork stew.
If you ever see bags of Hatch chiles for sale you need to buy some up and make this dish asap. It’s a perfect stew for warm summer nights or cozy winter evenings.
Tomatillos in chile verde
Tomatillos are not really a traditional ingredient, but the smokiness of the roasted tomatillo pairs perfectly with the chiles and is what makes this specific version stand out, for me. I have definitely tried (and love) a version with all Hatch chiles, but the heat can be a bit much for those not used to spicy, like Steph.
Hatch vs other green chiles
This recipe uses Hatch chiles because it’s Hatch chile season, but if you don’t live near the southwest, you can use Anaheims + a spicy green chile of your choice (such as jalapeño, serrano, and my favorite: thai).
If the first half of the recipe looks familiar, that’s because it’s our 4 Ingredient Hatch Chile Salsa Verde, meaning you can double those ingredients and have yourself some awesome salsa to serve on the side.
You’ll get a lot of purists tell you that Hatch is not a chile, it’s a village in New Mexico. That’s true, but unless you live in New Mexico, any chile you find at a grocery store is going to be called Hatch chile, it’s a catchall for in-season New Mexico grown chile, and it’s way better than Anaheim or any other chile you’ve tried, to be perfectly honest.
Best cut of pork for chile verde
The cut on pork used here is pork shoulder. I had to take off the skin and trim it off the bone, but if you can find boneless pork shoulder, it will make this recipe far far easier.
This recipe works equally well in a slow cooker, Instant Pot, or in a dutch oven on the stove. I’ve never tried it at pressure an instant pot, but on the slow cook setting with the lid slightly open it should work exactly the same as a slow cooker. The photos are shot in a dutch oven because #aesthetics.
Cooking time
Last note: I tasted this at 2 hours, 3 hours, and 3.5 hours. At 2 hours it’s super bright and floral, you can really taste the chile, and the pork is still a little chewy in a wonderful way. By 3.5 hours the flavors are more melded together, the chile is more mild, and the pork is not quite fall apart tender but super soft. I liked both and I gave the win to 3.5 hours, but you should taste it at 2 and see if you like it, because who doesn’t love to eat a little earlier? It makes room for second dinner.
My love affair with New Mexico
From a food perspective, and from a life perspective, New Mexico is by far and away my favorite state. I love the authentic friendliness of the people, the amazing food, and the beautiful geography. I think it’s the prettiest state with the most to offer. We’ve spent a lot of time in New Mexico:
We have a lot of other New Mexico recipes as well:
I hope you give some of these a try and maybe a visit too.
-Mike
Super Easy Slow Cooker Chile Verde
This Easy Slow Cooker New Mexico & Colorado Hatch Chile Verde Recipe may be the best pork stew you’ve ever tasted
Serves 4
- 1 cup hatch chiles about 4
- 4 lb pork shoulder/butt trimmed and cubed
- 1 lb tomatillo
- 6 cloves garlic
- 1 cup fresh cilantro about half a bunch
- 1 medium onion diced
- 1 tbsp cumin
- 2 cups chicken stock no sodium/unsalted preferred
- tbsp oregano Mexican oregano preferred, optional
Trim your pork butt and cube it. Season well with salt and pepper and set aside.
Set your oven to broil. Wash and dry your tomatillos and hatch chiles. Rub them with oil (any oil is fine) and place in oven. Flip them when they are toasted to your liking and do the other side. This took 18 minutes in our oven at 550ºF.
While you are waiting for your peppers to roast, brown your pork shoulder cubes in your dutch oven on high heat or your slow cooker on high/saute. Work in batches to avoid crowding. Once all the pork is browned, move it to a plate and set aside. Be sure to use a timer so you don’t forget about the chiles roasting in the oven, or check back after every batch of pork.
Once the peppers are done, put them in a ziploc bag to steam for 10 minutes. Transfer the tomatillos along with cilantro, garlic, and a little salt to a blender and set aside.
Once you are done browning the pork, reduce heat to low and cook your onions. When the onions are translucent, add the cumin seeds and continue cooking for another 2 minutes to toast them. Then add the pork, all accumulated juices on the plate, and the chicken stock.
Remove the chiles from the bag and peel them. It’s not necessary but highly suggested that you also seed them with a small spoon. Once the chiles have been peeled and seeded, put them in the blender and puree. Once the salsa verde is pureed to your liking, combine it with the rest of the ingredients, mix well, and simmer for 2-4 hours.
In the last 1/2 hour of cooking, taste the chili and adjust seasoning, and if you are using oregano, add it in now.
Serve with cilantro, tortillas, and rice, or just enjoy by itself.
Serves 4 as a main or 8 as a side. Estimated nutrition is for a side portion.
Nutrition Facts
Super Easy Slow Cooker Chile Verde
Amount Per Serving
Calories 492
Calories from Fat 145
% Daily Value*
Fat 16.1g25%
Saturated Fat 5.1g32%
Cholesterol 263mg88%
Sodium 442mg19%
Potassium 1073mg31%
Carbohydrates 10.3g3%
Fiber 2.8g12%
Sugar 0.8g1%
Protein 71.8g144%
* Percent Daily Values are based on a 2000 calorie diet.