How To Make Hatch Green Chili Colorado Style Recipe
This Hatch Green Chili recipe takes me on a flavorful journey back to my childhood summers in New Mexico, where the smoky aroma of roasting chiles filled the air. With tender pork, a robust blend of spices, and a refreshing kick of lime and cilantro, it’s the perfect dish to savor on a cool evening or share with friends over warm tortillas.
I am a fan of flavors that are both bold and vibrant, and so I adore crafting my Colorado-style Hatch Green Chile. This dish combines the tender pork shoulder with the iconic roasted green chiles from Hatch, New Mexico, and the irresistible aroma that wafts through the house while it’s cooking is only surpassed by the mouthwatering scent that hits when you first step through the door.
Adding tomatillos as a main ingredient introduces a tangy twist that complements the earthiness of the dish. A sprinkle of cumin and oregano takes it to a new level altogether.
How To Make Hatch Green Chili Colorado Style Recipe Ingredients
- Pork Shoulder: Protein-rich; offers a tender, flavorful meat base.
- Hatch Green Chiles: Adds heat and depth; rich in vitamins A and C.
- Tomatillos: Tangy, zesty; provides vitamin C and dietary fiber.
- Cumin: Earthy, warming spice; aids digestion.
- Cilantro: Fresh, vibrant; contains antioxidants and vitamins A, C.
- Lime Juice: Brightens flavors; high in vitamin C.
How To Make Hatch Green Chili Colorado Style Recipe Ingredient Quantities
- 2 pounds pork shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups roasted Hatch green chiles, peeled and chopped
- 1 cup tomatillos, husked and chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1 tablespoon cornstarch (optional, for thickening)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
How to Make this How To Make Hatch Green Chili Colorado Style Recipe
1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the pork shoulder, cut into cubes, and brown well on all sides. Remove the browned pork from the pot and set it aside.
2. In the same pot, put the leftover tablespoon of olive oil. Toss in the onion, cut into dice, and cook for about 5 minutes until it’s soft.
3. Combine the following in a medium bowl:
• 1 15-ounce can of chickpeas, drained and rinsed
• 1 tablespoon of tahini
• 1 tablespoon of lemon juice
• ½ teaspoon of ground cumin
• 1 garlic clove, minced
4. Add the roasted Hatch green chiles and chopped tomatillos to the pot, then stir to combine.
5. Return the browned pork to the pot. Season with ground cumin, dried oregano, salt, and black pepper. Stir everything together.
6. Add the chicken broth so that the pork is completely underwater. Bring the liquid to a boil, then turn the heat down and let it bubble gently.
7. Put the lid on the pot and let it carry out a gentle bubble for a time span of about
1.5 to 2 hours. The pork should emerge from this bubbling bath tender and ready to be shredded, and the broth should have melded together into a flavorful base.
8. To prepare a chili of a thicker consistency, combine 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the pot and allow it to simmer for 10 more minutes.
9. Prior to serving, mix the recently chopped cilantro and lime juice into the dish. The two ingredients add a fresh, zesty flavor that nicely complements the other ingredients.
10. Serve it at a warm temperature, paired with whatever you might like. Possible options that we can recommend include warm tortillas, rice, or beans. And there you have it: Your Hatch Green Chili. Colorado Style.
How To Make Hatch Green Chili Colorado Style Recipe Equipment Needed
1. Large pot or Dutch oven
2. Measuring spoons
3. Sharp knife
4. Cutting board
5. Wooden spoon or spatula
6. Medium bowl
7. Can opener
8. Garlic press or mincer
9. Liquid measuring cup
10. Ladle
11. Small bowl (for slurry)
12. Whisk (for slurry)
FAQ
- Q: Can I use a different type of meat instead of pork shoulder?Yes, you can substitute pork shoulder with chicken or beef, but it may change the flavor slightly in a way that’s not traditional.
- Q: Where can I find Hatch green chiles?A: Grocery stores may have fresh hatch green chiles during the chiles’ season, and hatch green chiles can also be found frozen or canned year-round.
- Q: How do I roast Hatch green chiles?A: Chiles from Hatch can be charred in the oven, on a grill, or over a gas stove. They can be roasted in any way a person might use to roast peppers. Once roasted, let them steam in a covered bowl, then peel and chop.
- Q: Is there a substitute for tomatillos?A: Although tomatillos possess a flavor all their own, you may use them as you would green tomatoes. Their taste is almost exactly the same, with the added element of not quite being a tomato.
- Q: Can I make this chili in advance?A: Yes, if made a day in advance, the flavors blend well, and it can be reheated in the oven or microwave right before serving.
- Q: How do I thicken my chili if it’s too thin?A: Cornstarch mixed with water can be used as a thickening agent. Or you could let it simmer a good while longer. Then it would reduce and thicken naturally.
- Q: Can this chili be frozen?A: You can freeze the chili for as long as 3 months. Reheat it on the stove; if it seems too thick, add a little broth.
How To Make Hatch Green Chili Colorado Style Recipe Substitutions and Variations
Pork shoulder: Can be substituted with chicken thighs or beef chuck if desired.
If Hatch chiles are unavailable, you can use Poblano peppers or Anaheim peppers.
Tomatillos. You can use green tomatoes or green bell peppers in the same amount for a totally different taste.
Vegetable oil or canola oil makes a suitable substitute for olive oil.
Cilantro: If you don’t enjoy its flavor, you can certainly omit it, or substitute it with fresh parsley, which has as mild and mellow a flavor profile as cilantro has bold and brash.
Pro Tips
1. Searing Technique: When browning the pork shoulder, ensure the pieces are spaced apart in the pot. Overcrowding can cause the cubes to steam rather than sear, which will prevent the development of a rich, caramelized crust.
2. Enhance the Chiles: If you have a gas stove or a grill, quickly char the roasted Hatch green chiles before adding them to the pot. This will enhance their smoky flavor and add a deeper complexity to the chili.
3. Tomatillo Tip: For a more roasted flavor, consider broiling the tomatillos until slightly blackened before adding them to the dish. This will add a delicious depth to the overall flavor profile.
4. Flavor Infusion: For richer flavors, add the spices (cumin, oregano, salt, and pepper) to the onions and garlic while they are sautéing. The oil will help bloom the spices, intensifying their flavor before the liquids are added.
5. Resting Period: After cooking, let the chili rest with the lid on for about 15-20 minutes before serving. This allows the flavors to meld even further, enhancing the taste.
How To Make Hatch Green Chili Colorado Style Recipe
My favorite How To Make Hatch Green Chili Colorado Style Recipe
Equipment Needed:
1. Large pot or Dutch oven
2. Measuring spoons
3. Sharp knife
4. Cutting board
5. Wooden spoon or spatula
6. Medium bowl
7. Can opener
8. Garlic press or mincer
9. Liquid measuring cup
10. Ladle
11. Small bowl (for slurry)
12. Whisk (for slurry)
Ingredients:
- 2 pounds pork shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups roasted Hatch green chiles, peeled and chopped
- 1 cup tomatillos, husked and chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1 tablespoon cornstarch (optional, for thickening)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions:
1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the pork shoulder, cut into cubes, and brown well on all sides. Remove the browned pork from the pot and set it aside.
2. In the same pot, put the leftover tablespoon of olive oil. Toss in the onion, cut into dice, and cook for about 5 minutes until it’s soft.
3. Combine the following in a medium bowl:
• 1 15-ounce can of chickpeas, drained and rinsed
• 1 tablespoon of tahini
• 1 tablespoon of lemon juice
• ½ teaspoon of ground cumin
• 1 garlic clove, minced
4. Add the roasted Hatch green chiles and chopped tomatillos to the pot, then stir to combine.
5. Return the browned pork to the pot. Season with ground cumin, dried oregano, salt, and black pepper. Stir everything together.
6. Add the chicken broth so that the pork is completely underwater. Bring the liquid to a boil, then turn the heat down and let it bubble gently.
7. Put the lid on the pot and let it carry out a gentle bubble for a time span of about
1.5 to 2 hours. The pork should emerge from this bubbling bath tender and ready to be shredded, and the broth should have melded together into a flavorful base.
8. To prepare a chili of a thicker consistency, combine 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the pot and allow it to simmer for 10 more minutes.
9. Prior to serving, mix the recently chopped cilantro and lime juice into the dish. The two ingredients add a fresh, zesty flavor that nicely complements the other ingredients.
10. Serve it at a warm temperature, paired with whatever you might like. Possible options that we can recommend include warm tortillas, rice, or beans. And there you have it: Your Hatch Green Chili. Colorado Style.
