Colorado Hatch Chile Verde Recipe may be the best pork stew you’ve ever tasted

Colorado Hatch Chile Verde Recipe may be the best pork stew you’ve ever tasted

Whether you call it New Mexico Pork Stew or Colorado Green Chili or Hatch Chile Verde, you won’t be able to stop eating this amazing chili

I have to admit, I’m not sure whether green chile is officially from Colorado, New Mexico, or somewhere else in the southwest, but I’m pretty sure it’s incredibly, impossibly good. If you’ve never tried it, it’s like Texas chili but lighter, brighter, and way more fun (not dissing Texas chili though, I love love love Texas chili).

In New Mexico this is just called pork stew, and for me it’s the best version of pork stew I’ve ever had. I thought our favorite tonjiru (Japanese pork soup) from Tokyo might put up some competition, but after tasting this version, it was a hands down clear winner.

Tomatillos are not really a traditional ingredient, but the smokiness of the roasted tomatillo pairs perfectly with the chiles and is what makes this specific 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 chile of your choice (such as jalapeño, serrano, and my favorite: thai).

If the first half of the recipe looks familiar, that’s because it is our 4 Ingredient Hatch Chile Salsa Verde, meaning you can double those ingredients and have yourself some awesome salsa to serve on website the side.

The cut on pork used here is pork shoulder. I had to take off the skin and trim it off the bone, but if you can find boneless pork shoulder, it will make this recipe far far easier.

This recipe works equally well in a slow cooker, Instant Pot, or in a dutch oven on the stove. I’ve never tried it at pressure an instant pot, but on the slow cook setting with the lid slightly open it should work exactly the same as a slow cooker. The photos are shot in a dutch oven because aesthetics.

Last note: I tasted this at 2 hours, 3 hours, and 3.5 hours. At 2 hours it’s super bright and floral, you can really taste the chile, and the pork is still a little chewy in a wonderful way. By 3.5 hours the flavors are more melded together, the chile is more mild, and the pork is not quite fall apart tender but super soft. I liked both and I gave the win to 3.5 hours, but you should taste it at 2 and see if you like it, because who doesn’t love to eat a little earlier? It makes room for second dinner!

Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs

The best hot honey chicken you’ll ever make: the smoke and spice of fresh Hatch green chiles with sweet honey over crispy oven roasted chicken thighs.

Hatch chile season is here, it’s now or next year!
Damn, the idea of something being in season gets me every time so Mike and I have been eating all of the Hatch chile things. If you haven’t heard about Hatch chiles – and it’s very probable you haven’t if you’re not in California or the southwestern United States – read a little bit more about them here.

Basically, they’re the produce pride and joy of New Mexico. Hatch chiles can only be grown there, kind of like how Champagne can only come from the Champagne region in France. They’re smoky spicy garlicky and just all around delicious. They also come in a variety of spice levels so if you’re not a hothead but like the flavor of chiles, Hatch has got your back.

When we get into a good thing, we really get into it, so all the things have been Hatch Chile lately. Things like these super-easy oven roasted hot honey Hatch chile salsa verde chicken thighs. Essentially, you crisp up some bone-in, skin on chicken thighs until the skins are golden and crackly, then roast them in the oven in a Hatch chile salsa verde bath. The chicken ends up being crispy, tender, and full of Hatch chile flavor. Drizzle some honey on top for a combination of sweet and heat and you have a winner.

Super-easy, fast, and full of flavor. What more could you want for dinner?

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