Name: Authentic Green Chile Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6
Cuisine: US
Ingredients: 1 tablespoon extra-virgin olive oil; 1.5 pounds pork shoulder, cubed; 1 large yellow onion, diced; 8 cloves garlic, minced; 1 tomato, cut into large chunks; 32 ounces frozen fire-roasted Hatch chile peppers; 1 (12 fluid ounce) bottle light beer; 1.5 cups tomatillo salsa; 0.5 (14.5 ounce) can diced tomatoes, drained; 1.5 teaspoons salt; 1.5 teaspoons ground black pepper; 1 teaspoon oregano; 1 pinch ground cloves; 0.5 (8 ounce) package shredded sharp Cheddar cheese

A vibrant and deeply flavorful Green Chile, simmered to perfection. Tender pork and fire-roasted Hatch chiles meld in a rich, aromatic broth, creating a Southwestern culinary masterpiece that will warm you from the inside out.

Follow The Directions

01

Step

Heat olive oil in a Dutch oven over medium-high heat. Brown the pork on all sides until golden, approximately 8 minutes. Remove pork and set aside.

02

Step

Reduce heat to medium. Add diced onion and minced garlic to the Dutch oven. Cook until softened and fragrant, about 4 minutes. Add fresh tomato chunks, continuing to cook until the onions become translucent and golden, around 4 minutes more.

03

Step

Return the browned pork to the Dutch oven. Introduce the fire-roasted Hatch chiles, light beer, tomatillo salsa, and drained diced tomatoes. Season with salt, black pepper, oregano, and a pinch of cloves. Bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and let simmer gently for 20 minutes.

04

Step

Remove approximately 2 1/2 cups of vegetables from the chili. Carefully puree in a blender until completely smooth. Stir the puree back into the chili. Cover and simmer, stirring occasionally, for an additional 10 minutes.

05

Step

Stir in the shredded sharp Cheddar cheese. Cover and simmer for a final 10 minutes, allowing the cheese to melt and meld with the other flavors.

For a richer flavor, consider searing the pork in batches to avoid overcrowding the pan.
If you prefer a spicier chili, add a pinch of cayenne pepper or a chopped jalapeño along with the other seasonings.
Serve hot with warm tortillas, sour cream, and your favorite toppings for a complete and satisfying meal.
This recipe freezes well. Allow chili to cool completely before transferring to freezer-safe containers.