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5 from 1 vote

Pork Hatch Green Chili

An award winning Pork Hatch Green Chili recipe featuring roasted chile peppers. Great for game day and cold weather comfort food.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Soup
Cuisine: American, Mexican
Keyword: Fall/Thanksgiving, Game Day, Gluten Free, Keto/Low Carb, Pork
Servings: 6
Calories: 321kcal



  • 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.


You can order green chile powder here.
Nothing beats fresh roasted Hatch peppers, but you can use the canned kind as well.
Use homemade vegetable stock for added flavor.  Learn how to make your own here!
Toppings and sides:
  • Rice
  • Baked potatoes
  • Cheese
  • Sour cream
  • Lime
  • Tortillas
  • Radishes
  • Hot sauce


Calories: 321kcal | Carbohydrates: 30g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 66mg | Sodium: 2632mg | Potassium: 748mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1398IU | Vitamin C: 60mg | Calcium: 97mg | Iron: 5mg