I have to admit, I’m not sure if green chile is officially from Colorado, New Mexico, or somewhere else in the Southwest, but I’m pretty sure it’s incredibly, extremely good. If you’ve never tried it, it’s like Texas Chili, but lighter, brighter, and a lot more fun (not using Texas Chili though, I love love Texas Chili).
In New Mexico this is simply called pork stew, and to me it’s the best version of pork stew I’ve ever had. I thought our favorite tonjiru (Japanese pork soup) from Tokyo might have some competition, but after tasting this version, it was a clear winner.
Green chili pepper
Tomatillos aren’t really a traditional ingredient, but the smokiness of the roasted tomato pairs perfectly with the chili peppers and is what makes this particular version stand out, for me.
Notes: This recipe uses Hatch chiles because it’s Hatch chile season, but if you don’t live near the Southwest, you can use Anaheims + a spicy green chili of your choice (such as jalapeño, serrano, and my favorite: thai).
If the first half of the recipe looks familiar, that’s because it’s 4 Ingredient Hatch Chile Salsa Verde, which means you can double those ingredients and have a great salsa to serve on the side.
The cut of pork used here is the pork shoulder. I had to remove the skin and cut it off the bone, but if you can find boneless pork shoulder it will make this recipe much easier.
This recipe works equally well in a slow cooker, Instant Pot, or dutch oven on the stove. I’ve never pressure tested an instant cooker, but on the slow cooker setting with the lid slightly ajar it should work exactly the same as a slow cooker. The photos were taken in a dutch oven for aesthetics.
Final note: I tasted this at 2 hours, 3 hours and 3.5 hours. After 2 hours it’s super bright and floral, you can really taste the chile, and the pork is still a little chewy in a great way. By 3.5 hours the flavors have melded together more, the chili is milder and the pork is not too soft, but super soft. I liked both and gave 3.5 hours the win, but you should try it at 2 and see if you like it, because who doesn’t like to eat a little earlier? Make room for the second dinner!
Super Easy Chile Verde Slow Cooker
This Easy New Mexico & Colorado Hatch Chile Verde Slow Cooker Recipe May Be The Best Pork Stew You’ve Ever Tasted
It serves 4
- 1 CUP hatch chiles around 4
- 4 £ pork shoulder/back sliced and diced
- 1 £ TOMATO
- 6 carnation garlic
- 1 CUP fresh cilantro about half a bunch
- 1 medium onion diced
- 1 tablespoon cumin
- 2 CUPS chicken stock no sodium/unsalted preferred
- tablespoon oregano Mexican oregano preferred, optional
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Cut your pork butt and dice it. Season well with salt and pepper and set aside.
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Set your oven to bake. Wash and dry the tomatoes and chili peppers. Brush them with oil (any oil is good) and put them in the oven. Turn them over when they are cooked to your liking and do the other side. This took 18 minutes in our oven at 550ºF.
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While you’re waiting for the peppers to cook, brown the pork shoulder cubes in your Dutch oven on high heat or your slow cooker on high/brown. Work in groups to avoid crowding. Once all the pork is browned, place on a plate and set aside. Be sure to use a timer so you don’t forget to roast the chili in the oven, or check back after each batch of pork.
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Once the peppers are ready, place them in a ziploc bag to steam for 10 minutes. Transfer the tomatoes along with the cilantro, garlic and a pinch of salt to a blender and set aside.
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Once you’re done browning the pork, turn the heat down to low and cook your onion. When the onions are translucent, add the cumin seeds and continue cooking for another 2 minutes to brown them. Then add the pork, any juices that have accumulated in the dish, and the chicken stock.
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Remove the chilies from the bag and peel them. It is not necessary, but it is highly suggested that you also plant them with a small spoon. After the chili peppers have been peeled and seeds removed, put them in a blender and puree them. Once the salsa verde has been pureed to your liking, combine it with the rest of the ingredients, mix well and simmer for 2-4 hours.
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In the last 1/2 hour of cooking, taste the chili and adjust the seasoning, and if using oregano, add it now.
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Serve with cilantro, tortillas and rice, or just enjoy on its own.
Serves 4 as a main or 8 as a side. Meal estimated is for one side.
Nutrition facts
Super Easy Chile Verde Slow Cooker
Amount per service
Calories 492
Calories from fat 145
% Daily Value*
Fat 16.1 g25%
Saturated fat 5.1 g32%
cholesterol 263 mg88%
Sodium 442 mg19%
potassium 1073 mg31%
Carbohydrates 10.3 g3%
Fiber 2.8 g12%
Sugar 0.8 g1%
Protein 71.8 g144%
* Percent Daily Values are based on a 2000 calorie diet.
