Hatch Green Chili with Pork (Colorado Green Chili)
Award Winning Hatch Green Chili With Pork (Colorado Green Chili) features roasted pork shoulder and plenty of warming spices. This chili is Fall comfort food at its best and one of our favorite ways to use Hatch green chile peppers.
2Tablespoonsneutral oilSuch as vegetable or canola oil.
1pork shoulder BUTT roast, Bone inThese are usually sold weighing about 7 pounds.
1TablespoonKosher Salt
1tablespoonbacon drippings
1largeonionchopped, about 1 ½ cups
5clovesgarlicpeeled and minced
14.5ouncescan chopped tomatoundrained. Or 5 - 6 medium fresh tomatoes.
32ounceschicken broth
1teaspoonKosher alt
1Tablespooncorianderdried, ground, or seeds that have been slightly crushed.
1teaspooncuminground
1teaspoonChimayo Chile Powderor good quality red chile powder
1teaspoonChili Seasoningyour favorite brand
2TeaspoonsMexican Oregano
1teaspoonsweet smoked paprika
1 - 1 ¼poundsPrepared Hatch Chile Peppersroasted, skinned and chopped. Depending on the size of the peppers, this could range from 8 - 15 roasted peppers.
juice of ½ lime
½cupwater
¼cupcornstarch
Instructions
Remove pork roast from package, pat dry with a paper towel and season both sides with Kosher salt. Heat a large skillet 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 5 minutes on each side. Or until well browned.
Preheat oven to 350 degrees. Place the seared pork roast in a 7 quart Dutch oven and cover. Cook for 30 - 40 minutes per pound is a good rule of thumb. And plan on about 4 hours. Use a digital read meat thermometer to determine an internal temperature of 145 degrees. The meat should be fall apart and easily shreddable.
Use a large sheet pan, platter, or disposable foil roasting pan to shred pork. Use hands or forks to shred and discard any pieces of fat and bone. When it's all said and done, You'll have about 3 pounds of shredded pork. Reserve two pounds for the Green Chili.
Heat the bacon drippings in the same Dutch oven. (or use butter or oil) Add the onion and cook until soft, about 5 minutes . Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add salt, coriander, cumin, oregano, chile powder, chili seasoning and smoked paprika. Stir just long enough to warm spices until fragrant. About 30 seconds.
Add 2 pounds of the shredded pork, canned tomatoes, chicken broth, and chopped chiles. Bring to a boil and then simmer on low, partially covered, for at least 1 hour. Up to 2 hours is even better.
If you want to thicken the Hatch Green Chili, In a bowl combine water and cornstarch and stir until combined. At the end of cooking add this mix and simmer for a few minutes or until thickened. Taste and adjust seasonings if needed.
Serve with warmed flour or corn tortillas and a wedge of lime.
Video
Notes
Tips For Success:
Over Seasoning: Resist the urge to over season this Chili. You want the Hatch chile peppers to be the star of the show.
Make Ahead: If roasting the pork shoulder a day or two in advance, go ahead and shred the meat before refrigerating. It's much easier to shred while the meat is still warm.
Purchase Roasted Chile Peppers: Chile roasting events where chile roasting barrels are fired up and roasting chile peppers are common in our area. Purchasing these peppers are a true convenience if not a luxury.
Purchase Quality Products: If you're looking to make an award winning pork green chili recipe, I urge you to always buy quality Chile Seasoning for the single blend of Chile Powder. I used New Mexico Chimayo Red Chile powder or simply powder labeled as New Mexico Red Chile Powder. Ancho chile powder, or cayenne pepper will also work for this recipe. If you use Chipotle Chile Powder, you’ll get a smokier flavor.
Yield: Pork roasts vary. Some may be fattier. In the end, after cooked and once the bone is removed and fat has rendered, a 7 pound pork roast will yield about 3 pounds of shredded meat.
Chile Pepper Prep: 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.