hatch

Shredded chicken cooked to perfection in a spicy Hatch green chile sauce and shredded to serve over rice - easily made in the Instant Pot!

Instant Pot Hatch Green Chile Chicken

boneless (skinless chicken breasts, thawed)

garlic (minced)

Tbsp extra virgin olive oil

tsp cumin

C [Hatch green chile saucehttps://www.rebootedmom.com/2018/02/15/traditional-new-mexico-green-chile-sauce/] (prepared)

chicken broth

tsp pepper

In your clean Instant Pot, add the oil, chicken, garlic and cumin and saute until lightly brown, about 4-5 minutes.

Turn off the saute feature and add your green chile sauce, making sure to mix it in well with the chicken. Pour in your chicken stock, and place the lid on the Instant Pot.

Push the manual (pressure cook) function and cook on high pressure for 15 minutes. Do a quick release and carefully shred the chicken within - it should shred easily.

At this time, determine, add more green chile, if desired, as well as salt and pepper (to taste). Serve over a bed of rice.

Bring a taste of New Mexico to your table with this traditional Hatch green chile sauce!  It's incredible on burritos and enchiladas, smothered on eggs or over meat and potatoes at lunch or dinner.

Traditional Hatch Green Chile Sauce

olive oil

onion

Tbsp all purpose flour

C Hatch chiles (roasted, peeled and chopped)

oregano

ground pepper (or more, to taste)

chicken stock

In a medium skillet, saute the onion and garlic in olive oil over medium heat until softened - about 2-3 minutes.

Stir in the flour and continue to cook over low/medium for another few minutes. The onions and garlic will be lumpy as they are coated in flour.

Pour in the chicken stock, and simmer on low/medium heat until the mixture thickens up and starts to get smooth.  Add the Hatch chiles, cumin and oregano and continue to simmer on low for 2-3 additional minutes.

Pour the mixture into the blender and blend until smooth - add salt/pepper as desired. Refrigerate &amp; use within 3-4 days or ladle into jars/freezer bags and freeze for later use.

Hatch Chile Tater Tot Hotdish

beef

onions

peas, drained

corn, drained

French Style Green Beans, drained

Veg-All, drained

Roasted Hatch Chiles, chopped

Cream of Mushroom Soup

Soy Sauce

tater tots

shredded cheese

Award Winning Hatch Green Chili With Pork (Colorado Green Chili) features roasted pork shoulder and plenty of warming spices. This chili is comfort food at its best and one of our favorite Hatch green chili recipes.

Hatch Green Chili Recipe with Pork (Colorado Green Chili)

Tablespoons neutral oil (Such as vegetable or canola oil.)

pork shoulder roast (Pork BUTT, bone in)

Kosher Salt

black pepper

bacon drippings

onion (chopped)

garlic (peeled and minced)

tomato (undrained)

salt

coriander (dried, ground)

cumin (ground)

chili powder

Mexican Oregano (or more if needed)

sweet smoked paprika

chile peppers

juice of 1/2 lime

water

cornstarch

Season the pork roast with salt and pepper. Heat the Dutch oven over medium high heat. Once the pan is hot, add the neutral oil. Once the oil is shimmering, add the pork roast and sear about 2 minutes on each side. Or until golden brown.

Place the seared pork roast in a large Dutch oven. Cover and roast in a 350 degree oven until done. About 3 hours. Remove the roast from the pan and let cool enough to be handled and then shred the meat with two forks. Set aside.

Heat the oil and the bacon drippings in the same Dutch oven. Add the onion and cook until soft, about 10 minutes . Add the garlic and cook until fragrant.

Add the shredded pork, canned tomatoes, chicken broth, salt, coriander, cumin, oregano, chile powders, paprika and chiles. Bring to a boil and then simmer on low for at least 1 hour. Up to 2 hours is good.

In a bowl combine water and cornstarch and stir until combined. Towards the end, I like to add a little of this to thicken the soup.

Add a squeeze of lime to each bowl of chili. From here, taste and adjust the seasonings to your taste. Serve with warm flour tortillas.

I have been making your  chili recipe now for about two years. My only difference is I brown chunks of the pork then braise the pork in the chili for 2.5 to 3 hours. My family doesn’t like shredded anything so I made that slight change. Still comes out great. Your selected spice blend is perfect. Thank you for publishing the recipe. We lived in Denver two years ago and I miss the Green chili. Also, I finally found a restaurant here that knows how to cook  Carnitas like the restaurants in Denver.

Delicious and highly recommend!
I made this with a 4 lb bone-in pork shoulder cooked at 350 for 3 hrs. After it was cooked, I ended up with roughly 2.5 lbs of shredded pork. My local farmer's market only had poblano peppers and 15 seemed like a lot, so I opted for 8. This still yielded approximately 2 cups of peppers after they were roasted, peeled, and chopped though. 
I live in Colorado, born and raised, and this contends with some of the best Pork Green Chili I've ever had...let alone made. Overall, an easy to follow recipe that's detailed yet concise. Thank you!

Chili Verde with pork has been a family staple for decades, we don't even have a recipe written down. My wife, Susan, has become a fan of yours having made many of your soups. When she said she was going to make you green chili I was reluctant to change but oh my goodness, it is fabulous. One thing we are going to try to do differently is when to add the pork as it seemed to have fallen apart more than in your pictures.

Anyway, love your ideas, and appreciate them.

Guy &amp; Susan (formerly of Parker)

I bought fresh roasted chiles on Friday, wanted to try once again (I'm 0 for about 10) to make decent pork green chili. Next day this recipe popped up, I'm going shopping for pork shoulder or pork butt (i said butt) and after my first successful batch made from your recipe, I'll report back from the front lines!

Very well thought out and easy to follow recipe for amature home cook.  Reminds New Mexican geen chili stews I used to eat at downtown Santa Fe as well as hole-in-the-wall joints next to gas stations here and there.

I have made this 3x now and it’s delicious! I’m from Colorado but now I live in Alabama where Green Chili is unheard of! Thank you for this recipe

This is hands down my favorite green Chile recipe, and I’ve tried A LOT. I used pork loin because I found the pork shoulder to be a bit rich for my taste, but that’s just me. Thanks so much for the excellent recipe!

I used your recipe last year and absolutely loved it.  The hatch Chile's just came in at our local Kroger and pork shoulders are on sale for $.99 a pound.  How convenient.  I'm going up to purchase about 10 to 15 pounds of hatch Chile's.  While roasting my shoulders I'll  char my Chile's on the grill.  Thanks so much for this recipe.

Looks delicious but green chile Colorado style is confusing. Colorado means red chile. But I figured out you mean the state. I grew up in NM with all our summers in CO.

I used chicken breast because I happened to have everything but the pork. It still turned out amazing. Thanks for this

https://mediavine-res.cloudinary.com/video/upload/t_original/v1573331728/enllaw7q4obny7iylvkb.mp4

Hatch Green Chili Colorado Style features roasted pork shoulder and plenty of warming spices. This chili is comfort food at its best and one of our favorite Hatch green chili recipes. An award winning recipe.

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Top 4 hatch recipes from across the web

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Instant Pot Hatch Green Chile Chick...

Traditional Hatch Green Chile Sauce

Hatch Chile Tater Tot Hotdish

Hatch Green Chili Recipe with Pork ...

The most viewed hatch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine