Hatch Pork Green Chili, Colorado Style

Hatch Green Chili With Pork served with flour tortillas and lime wedges

Hatch Pork Green Chili, Colorado Style

Award Winning Hatch Pork Green Chili Colorado Style features roasted pork shoulder and plenty of warming spices. This chili is comfort food at its best and one of our favorite Hatch green chili recipes.

Course Soup, Stews and Chilis

Cuisine Southwestern

Diet Gluten Free

Prep Time 30

Cook Time 5

Servings

Calories 243kcal

Author Lea Ann Brown

Ingredients

2 Tablespoons neutral oil Such as vegetable or canola oil.
3 pound pork shoulder roast Pork BUTT, bone in
1 teaspoon Kosher Salt
1/2 teaspoon freshly ground black pepper
1 tablespoon bacon drippings
1 tablespoon olive oil
1 onion chopped
3 cloves garlic peeled and minced
14.5 ounces can chopped tomato undrained
1 quart chicken broth or more. Depending on how much meat came off the roast.
1 tablespoon salt
2 tablespoons coriander dried, ground
1 teaspoon cumin ground
1 teaspoon hot Chimayo Chile Powder or good quality red chile powder
1 teaspoon of your favorite chili powder
2 teaspoons Mexican Oregano or more if needed
1 teaspoon sweet smoked paprika
15 chile peppers roasted, skinned and chopped. 1 1/2 - 2 cups. Depending on the heat level you'd like. Use Hatch, Pueblo or Poblano
juice of 1/2 lime
1/2 cup water
1/4 cup cornstarch

Instructions

Season the pork roast with salt and pepper. Heat the Dutch oven over medium high heat. Once the pan is hot, add the neutral oil. Once the oil is shimmering, add the pork roast and sear about 2 minutes on each side. Or until golden brown.
Place the seared pork roast in a large Dutch oven. Cover and roast in a 350 degree oven until done. About 3 hours. Remove the roast from the pan and let cool enough to be handled and then shred the meat with two forks. Set aside.
Heat the oil and the bacon drippings in the same Dutch oven. Add the onion and cook until soft, about 10 minutes . Add the garlic and cook until fragrant.
Add the shredded pork, canned tomatoes, chicken broth, salt, coriander, cumin, oregano, chile powders, paprika and chiles. Bring to a boil and then simmer on low for at least 1 hour. Up to 2 hours is good.
In a bowl combine water and cornstarch and stir until combined. Towards the end, I like to add a little of this to thicken the soup.
Add a squeeze of lime to each bowl of chili. From here, taste and adjust the seasonings to your taste. Serve with warm flour tortillas.

Video

Notes

Pork roasts vary. Some may be fattier. In the end, after cooked, you should have around 2 pounds of shredded meat.

Pork BUTT roasts can weigh as much as 8 pounds when sold bone-in. I often buy these larger packages and slow-roast in the oven. This large cut of meat can unruly to sear before cooking. So I don't. Season and rub all over with your favorite meat seasoning and place the roast fat side up in a large roaster. A turkey roaster will work well here. Pre-heat oven to 425 degrees. Place the roast on the roasting rack in the roasting pan. Cook for 20 minutes, then turn temperature down to 325. Cook until an instant read digital thermometer reaches 185 degrees. This will take at least 4 hours. When cool, shred the meat. Use part of the meat for this Hatch Chili recipe and freeze the rest to use for later.

Pro Tip: Cleaning chile peppers. DO NOT rinse the chiles under water to clean. You rinse away that roasted flavor. Simply use your hands to slide away the charred roasted skin of the chiles and the back of a knife to remove seeds from the inside of the chile peppers.

Nutrition