This award winning Pork Hatch Green Chili is one of my favorite soups to make!
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Something about the fall and football season makes me want to cook this Pork Hatch Green Chili every Sunday.
But honestly, I also crave this chili on a regular basis, even in the summer. The flavors are so fresh and bright that it works all year round.
Looking for a vegetarian version? Check out our Vegetarian Hatch Green Chili!
We are lucky enough to have fresh pepper stands throughout the state in the fall and the smell of the peppers roasting is intoxicating.
I stock up on two or three bushels to make sure that I have enough for my Hatch Green Chili cravings plus some extra for various Mexican dishes throughout the rest of the year.
Hatch chile peppers are popular and from the town of Hatch, New Mexico. You can typically find various heat levels of the pepper, with the hottest available earliest in the season.
I love to use the fresh peppers, since I am lucky to have them in this area. If you do not see them in the produce section, I have found that frozen packs of roasted and diced green chiles are the closest substitution. Canned green chiles also work!
Be careful if you are purchasing any jarred chiles, as many of them are actually a sauce.
Easily control the heat level in this green chile recipe through the green chili powder, enchilada sauce, quantity of jalapenos, and the chile peppers themselves. This recipe is set for a mild to mild-medium heat level.
Is it chili or chile?
Well, my stance is that chili is for the soup type dish regardless of what type of chili it is (such as red, Texas, or green in this case) and chile is reserved for the peppers themselves.
After just a few minutes of preparation, you can leave this Pork Hatch Green Chili on the stove for several hours to do its thing.
It also freezes really well! Just pack into mason jars and throw in the freezer for perfectly sized portions.
Green chili and Colorado are synonymous, and it has become extremely common and popular in the west and southwest.
There are so many options for toppings and add-ins, you can please everyone with this recipe. Plus it is gluten free and keto low carb!
The longer you let the chili cook, the better it will taste…if you are able to restrain yourself. The smell is intoxicating!
- 2 pounds pork shoulder, diced and trimmed of fat
- 1 cup white onion diced
- 2 teaspoons garlic powder
- 1/2 Tablespoon green chili powder (see note)
- 1 1/2 teaspoons celery salt
- 1 teaspoon dried oregano
- 1 Tablespoon cumin
- 32 ounces chicken stock
- 28 ounces green enchilada sauce (heat and brand of choice) (one large can)
- 1 bottle beer (lager, pilsner, or other lighter beer of choice)
- 1/2 cup fresh cilantro chopped (optional)
- 1-3 jalapenos seeded and finely diced
- 32 ounces fresh roasted Hatch green chiles, heat level of choice, seeded and peeled (you can substitute the canned kind)
- In a large pot (cast iron preferably), cook pork over medium heat until browned. Reserve two tablespoons of the fat. Drain the remaining fat and remove pork. Set aside.
- Return the two tablespoons of pork drippings to the pot. Over medium heat, cook onion until translucent, approximately 5 minutes.
- Add all of the dried spices: garlic powder, green chili powder, celery salt, dried oregano, and cumin. Stir. Saute to toast herbs for approximately 3 minutes.
- Add the chicken stock, green enchilada sauce, beer, cilantro, jalapenos, and green chiles. Add the pork back in.
- Cook, over medium low heat, for at least one hour, preferably three hours. Stir occasionally. If the chili becomes too thick, add some more stock a cup at a time. *You want the chili to thicken in this step. Continue cooking until the thickness is to your liking. You can turn up the heat a little if it is taking too long.
- Finish off the chili with hot sauce for more of a kick as needed, or use as a mix-in. Serve with your favorite toppings or sides.