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Tender Slow Cooker Hatch Chili Verde Pork

Slow cooker Hatch chili verde pork - featured image
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This tender slow cooker Hatch chili verde pork is the result of an obsession to recreate a life-changing green chile pork from a tiny taqueria in New Mexico. The pork shoulder gets impossibly tender after hours in the slow cooker, with a deep, smoky sauce from real roasted Hatch chiles.

Ingredients

Scale
  • 3–4 pounds pork shoulder, cut into 2-inch chunks
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 2 tablespoons neutral oil (avocado or grapeseed)
  • 1 pound fresh Hatch green chiles (about 6–8 medium chiles, roasted, peeled, seeded, and chopped)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 jalapeños, seeded and minced
  • 1 can (14.5 oz) diced tomatoes, fire-roasted if available
  • 2 cups chicken broth, low-sodium
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • Juice of 1 lime (about 2 tablespoons)
  • Fresh cilantro, chopped (for garnish)
  • Diced white onion (for garnish)
  • Lime wedges (for garnish)
  • Warm corn or flour tortillas (for serving)
  • Sour cream or crema (for serving)

Instructions

  1. Roast the Hatch chiles: Preheat broiler to high. Place chiles on a foil-lined sheet pan in a single layer. Broil for 5-7 minutes, turning once or twice, until skin is charred and blistered. Transfer to a bowl, cover with plastic wrap or a towel, and let steam for 10 minutes. Peel off skin, remove stems and seeds, and chop flesh. Set aside.
  2. Prep and sear the pork: Pat pork shoulder chunks dry with paper towels. Season generously with salt and pepper. Heat oil in a cast iron skillet over medium-high heat. Working in batches, sear pork on all sides until deeply browned, about 3-4 minutes per side. Transfer to slow cooker.
  3. Build the sauce base: In the same skillet over medium heat, add diced onion and cook for 5-6 minutes until softened. Add minced garlic and jalapeños, cook for 1 minute. Pour in ½ cup chicken broth and stir to deglaze the pan.
  4. Combine everything in the slow cooker: Transfer onion mixture to slow cooker with pork. Add roasted Hatch chiles, fire-roasted tomatoes, remaining chicken broth, oregano, cumin, and bay leaves. Stir gently.
  5. Slow cook to perfection: Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours. About 30 minutes before serving, remove bay leaves. Shred pork with two forks in the slow cooker. Stir in lime juice. Adjust seasoning with salt and pepper if needed.

Notes

Don’t skip searing the pork—it adds deep flavor. Roast your own chiles for best results. Adjust salt based on broth sodium content. Let the finished dish rest for 30 minutes before serving for better flavor melding. For spicier version, add serrano peppers or leave seeds in chiles. For milder version, use mild Hatch chiles and omit jalapeños. For smokier version, add chipotle peppers in adobo sauce. Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: slow cooker, Hatch chili verde, pork shoulder, green chile, Mexican, comfort food, gluten-free, dairy-free

Find it online: https://daintydine.com/tender-slow-cooker-hatch-chili-verde-pork/