Hatch Chile Verde

Recipe View 5 mins Roast the Hatch Chiles: Place Hatch chiles directly on the grates of a gas stove over medium heat. Char on all sides, turning occasionally with tongs, until blackened, about 5 minutes. Transfer to a sealed plastic bag and let steam for 7-8 minutes to loosen the skins.

Recipe View 7 mins Prepare the Chiles: Remove the chiles from the bag. Peel off the charred skins, remove the stems and seeds. Chop half of the chiles into 1-inch squares. Place the remaining chiles in a food processor and pulse until finely chopped. Combine the chopped and pureed chiles in a bowl and set aside.

Recipe View 20 mins Sear the Pork: In a Dutch oven or heavy-bottomed pot, combine the pork cubes, water, and salt. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase the heat to medium-high, and cook, stirring frequently, until the water evaporates and the pork begins to brown in its own rendered fat, about 15-20 minutes. Remove the pork from the pot and set aside.

Recipe View 15 mins Build the Sauce: Add the oil to the Dutch oven. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the pressed garlic and ground cumin; cook until fragrant, about 1 minute. Stir in the flour and cook for 1-2 minutes to create a roux.

Recipe View 5 mins Simmer: Add the prepared Hatch chiles, browned pork, chicken broth, canned diced tomatoes, salt, and pepper to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer, stirring occasionally, until the pork is very tender and easily pierced with a fork, about 1 1/2 hours.