Hatch Green Chile Verde Recipe

Chile Verde Overview

Chile Verde (Spanish for “green chili”) is a bright, savory Mexican stew built around a tangy green sauce — often called salsa Verde or green Chile sauce — and slow-braised meat. In its classic form, the dish uses pork shoulder cut into pork cubes and cooked until tender, so that the pork falls apart in the sauce.

The green character comes from ingredients such as tomatillos, roasted poblano peppers, jalapeños, Anaheim peppers, garlic, and cilantro. This Chile Verde recipe uses Pure Hatch Green Chile Sauce for convenience, but also includes tips for making a fresher salsa Verde with roasted tomatillos and chiles.

Origins and Regional Variations of Salsa Verde

Chile Verde traces its roots to Northern Mexico and the U.S. Desert Southwest. Regional differences include:

• Mexico: Often called cerdo en salsa verde or chile verde con cerdo, it is typically thicker and brighter with roasted tomatillos.
• New Mexico: Uses local Hatch Chile and may be a bit soupier — think stew more than sauce.
• Arizona/Sonora: Traditional restaurant versions lean authentic, often served with warm tortillas and rice.

No matter the origin, the hallmarks are green sauce, slow-cooked pork, and bold flavor.

Buy Hatch Green Chile Sauces

Ingredients:

• 2 lbs Pork Shoulder, cut in 1-2 inch pork cubes
• Cooking oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1 ½ cups chicken broth
• 2 large potatoes, cubed
• ⅓ bottle of Posole Seasoning
• 1 jar Pure Hatch Green Chile Sauce

Instructions:

Pork Chile Verde Variations & Tips

• Make your own salsa verde: Roast tomatillos, poblano peppers, jalapeño, freeze-dried chopped Hatch Green Chile, and onion on a baking sheet until charred. Blend with garlic, cilantro, cumin, and an immersion blender for a fresh sauce.
• Spice control: Remove seeds from fresh Hatch green jalapeños peppers to reduce heat.
• Texture: For a smoother green Chile sauce, use an immersion blender or food processor.

Serving Suggestions

Serve this pork Chile Verde:

• In bowls as a stew with rice and beans.
• As tacos, shred the tender pork and pile it into flour tortillas or Hatch Green Chile corn tortillas, topped with cilantro and onion.
• With warm, freshly-baked tortillas on the side for scooping. Add lime, a dollop of sour cream, and extra cilantro for brightness.

Why this is a fabulous recipe

This Chile Verde recipe balances smoky, tangy, and savory notes — the browned pork adds depth while the green Chile sauce and onion mixture gives fresh, bold flavor. Using pork shoulder and slow braising guarantees succulent, tender pork that makes great tacos, burritos, or a hearty bowl of Mexican food comfort.

Experience the bold, smoky taste of real Hatch Valley chiles. Try our full range of green and red chile salsas today.

Shop All Products

FAQs

Q: Can I use chicken instead of pork?

A: Yes, you can make a lighter version with chicken, but cook times will be shorter, and the texture will differ from classic pork Chile Verde.

Q: Do I need to brown the pork?

A: Browning is optional but recommended. Browning the pork develops a richer flavor and enhances the sauce.

Q: Can I make this Chile Verde recipe in a slow cooker?

A: Yes. Sear the pork first for the best flavor, then transfer to a slow cooker and cook on low for 6–8 hours.

Q: How spicy will it be?

A: Spice depends on your chiles. Use milder Hatch green peppers or remove seeds from jalapeño chiles to reduce heat. Adjust with extra green sauce or sour cream.

Q: How should I store leftovers?

A: Cool and store in an airtight container in the fridge up to 4 days. Reheat gently on the stove; the sauce may thicken. If needed, you may add a splash of chicken stock.