New New Mexican Pork Green Chili Zoom

New New Mexican Pork Green Chili

Hatch green chiles have stolen our hearts. We made this chili with all of the gorgeous chiles roasted by Zia Green Chile Company at our sidewalk roast. Perfect for a cool fall day when you need a little something to warm you up. 

Product Description


New New Mexican Pork Green Chile
Serves 8-10 New Yorkers, 4-6 Southwesterners

2 lbs roasted Hatch green chiles, roasted, peeled, and chopped
1 lb tomatillos, peeled
1 large yellow onions, peeled and quartered
3 cloves garlic
2 russet potatoes, peeled and cut into 1 inch cubes
2 lbs pork shoulder, trimmed and cubed
2 quarts beef stock
2 tsp oregano
2 tsp cumin
Salt to taste

1. Heat oven to 375 degrees. On an oiled sheet tray, place tomatillos, onion quarters and garlic cloves. Roast until onions are translucent and browning, and tomatillos are juicing (the more color they get in the oven, the deeper the taste of the chile). Cool slightly, transfer to a food processor or blender, and pulse until a thick paste (chunks are good!). Set aside.
2. In a large stock pot, heat 1 Tbsp of olive oil. Add the cubed pork shoulder, and brown. Add the reserved tomatillo sauce, along with the oregano, cumin, and a large pinch of salt to the pot and cook for a couple minutes. Add the stock and potatoes and bring to a boil. Once the potatoes are almost cooked, add the chopped green chiles. Cook until pork is tender and potatoes are beginning to fall apart.
3. Serve with chopped cilantro, avocado, grated cheese (and if it’s too spicy, a dollop of sour cream).

Additional Information

Additional Information

SKU pork green chili


awesomeReview by Ben
I have made this three times. so good. (Posted on 11/23/2016)

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