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Garlic & Zest

Gourmet Cooking at Home!

Hatch Chile Chopped Pork

Hatch Chile Chopped Pork
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Pork shoulder, (aka Boston Butt) is probably one of the most versatile and economical cuts of meat you can buy.  A typical shoulder runs in the range of 5-7 pounds, so you can imagine the crowd you can feed with one.  Hatch Chile Chopped Pork is great on its own — we like it in a loose meat sandwich, like a sloppy joe — but really that’s just the starting point for the multitude of things you can do with this recipe.

 

pork shoulder and knife cubed pork shoulder

Aside from a little trimming and chopping, your slow-cooker (or Insta-Pot) does the real work.  Cube the pork into large chunks.

 

onions and green peppers

Dice a green pepper and yellow onion.

 

pork and vegetables in a crock pot

Put everything in the crock pot and let the transformation begin!

 

hatch chiles

The real champion of this dish are the hatch chilies.  Not a little-bitty can of hatch chilies, but a full two cups of fire-roasted, peeled and semi-seeded chile peppers.  These are courtesy of my good friend, Nola, who now lives out in Colorado and visits New Mexico to satisfy her cravings for these chiles.  Last year she trekked back to Florida with a cooler filled top to bottom with a bushel of these chilies. Nola’s my good friend and she shared her chile bounty with me!

 

skinned hatch chiles

If you don’t happen to live next to a Fire-Roasting Hatch Chile stand and you don’t know Nola (yet), you can order them online and I would recommend it. {Disclaimer: this isn’t a sponsored post for Hatch chiles — I just love them.  I make no money from the link and am not affiliated with them.}

 

pork and chiles in crock pot with spoon

Hatch chiles are smoky with a little heat, but it’s not overpowering.  In fact, it’s more about flavor.  Rich but subtle, tongue tingling, flavor.

 

Hatch Chile Chopped Pork in crock pot

The diced chiles go into the mix and it simmers… and simmers…  When the meat is very tender and can be pulled apart with a fork, you know it’s done.  Set a colander over a bowl and drain the meat — reserving the braising liquid.  Skim any excess fat away and discard it.

 

Hatch Chile Chopped Pork with knife

Transfer the meat to a cutting board and roughly chop it.  Transfer the meat to a bowl and if it seems dry add a little of the braising liquid.  At this point the Hatch Chile Chopped Pork is ready for whatever you want to do with it.

 

Hatch Chile Chopped Pork with tomatoes

One of our favorite ways to use it are in these simple loose-meat sandwiches topped with provolone or smoked gouda and a few ripe vegetables.  But this would make an excellent starting point for a Southwestern Lasagna or as hash, griddled and topped with a fried egg and a drizzle of salsa verde.  It would also make a great filling for quesadillas or a Southwestern rendition of Shepherd’s Pie.

 

Hatch Chile Chopped Pork with sandwich fixins.

What will you do with it?  I’ve got a few more recipes in the coming weeks that use this chopped pork recipe , so be on the lookout…  but in the meantime, have a bite of this sandwich…

 

Hatch Chile Chopped Pork sandwiches

Hatch Chile Chopped Pork
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5 from 12 votes

Hatch Chile Chopped Pork

Slow-braised pork shoulder seasoned with fire roasted hatch chiles, garlic and spices makes a great filling for loose meat sandwiches, cassseroles and enchiladas.  Feeds a crowd
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 3 hours 58 minutes
Total Time 4 hours 18 minutes
Servings 12
Calories 407kcal

Ingredients

  • 1 5-pound pork shoulder
  • 2 medium onions chopped
  • 1 bell pepper chopped
  • 1 12-ounce beer
  • 2 cups fire roasted hatch chiles peeled, seeded & chopped
  • 2 teaspoons oregano
  • 3/4 cup salsa
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/4 cup cilantro chopped, for garnish (optional)

For Beer Braised Hatch Chile Chopped Pork Sandwiches:

  • 8 soft kaiser or sandwich rolls
  • 2 ripe tomatoes, sliced
  • 2 cups arugula
  • 8 slices provolone cheese
  • 4 cups Beer Braised Hatch Chile Chopped Pork

Instructions

  • Cut the pork shoulder into cubes and transfer to a slow cooker.  Add the onions, green pepper and beer.  Stir to combine. Turn the cooker onto high.  Cover and braise for one hour.
  • Stir in the hatch chiles, salsa, cumin, salt and pepper.  Cover and continue to cook for 2-3 hours or until pork is cooked through and very tender.  
  • Place a sieve over a bowl and transfer the pork to the sieve.  Drain well -- reserving the braising liquid.
  • Place the pork on a cutting board and roughly chop.  Transfer pork to a bowl and moisten it with some of the braising liquids (about 1/3-2/3 cup).  Add the chopped cilantro and serve.

For Pork Sandwiches, shown:

  • Build the sandwiches with arugula and tomato on the bottom bun.  Pile on the hot chopped pork and a slice of provolone or smoked gouda.  Garnish with additional cilantro and the other half of the bun.

Video

Nutrition

Calories: 407kcal | Carbohydrates: 27g | Protein: 38g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 102mg | Sodium: 879mg | Potassium: 820mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1075IU | Vitamin C: 53.6mg | Calcium: 227mg | Iron: 4mg

More Glorious Pork:

 

Bulgogi Pork Belly Bao
Carolina Pulled Pork

 

Don’t Forget To “Pin It” For Later!

 

Fire Roasted Hatch Chiles and Pork Shoulder are a match from heaven! This easy Hatch Chile Chopped Pork recipe is a great filling for sandwiches, quesadillas, casseroles, you name it!

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Pork// Sandwiches, Tacos & Pizzas// Soups, Stews & Braises18 Comments

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Comments

  1. K says

    March 24, 2021 at 11:31 AM

    Made this yesterday. Only tweaks were using a poblano instead of a bell and swapping chicken broth for the beer. I’m glad I made the full batch. It turned out so awesome. I’ve been after a green chili recipe for awhile and this one is the best I’ve made so far. Thanks for sharing the recipe.

    Reply
  2. Pat Stoddard says

    October 24, 2017 at 7:13 PM

    Apparently it doesn’t matter if you follow the recipe exactly because my hatch chili pork turned out delicious. Maybe I didn’t make small enough cubes but it needed 4 hours in the crock pot. Also, I forgot to add the oregano and per the video, the garlic. For lunch today, after my neighbor and I went on a moderately steep 4.5 mile hike and were ravished by hunger, we had the hatch pork mixed with a bit of the charred tomatillo sauce on an “everything bun”, toasted with provolone, cilantro and lettuce. The recipe makes a lot so will use it in enchilada recipe too

    Reply
    • Lisa says

      October 25, 2017 at 11:36 AM

      I think pork shoulder is very forgiving — which is probably why I love them so much! Your sandwich sounds like THE BOMB! Yum!

      Reply
  3. Pat Stoddard says

    October 23, 2017 at 1:50 AM

    Do you add the hatch chilis in step one of the instructions or two? This sounds easy and delicious. Bought my pork shoulder roast today to cook tomorrow.

    Reply
    • Lisa says

      October 23, 2017 at 7:35 AM

      Hi Pat! I just checked the recipe and saw my omission. I added the chiles in step 2 — and I’ve fixed it on the site. Thank you for pointing out my error! Enjoy!

      Reply
  4. Amanda says

    October 16, 2017 at 9:54 PM

    I most definitely don’t cook enough with my slow cooker and am always looking for recipes to inspire me to get it out and use it. This has definitely done that! The flavors in this hatch chile chopped pork sound fantastic. I love that it serves a crowd, too. Great for game day!

    Reply
  5. Sarah @ Champagne Tastes says

    October 16, 2017 at 10:40 AM

    Tee-hee-hee.. pork butt.. butt.. hahaha 😛 (Sorry, my inner 5 year old came out.)
    Okay for real, I had never even HEARD of hatch chiles until this year, and now they’re everywhere, and I’ve never even seen them! I’m feeling deprived! I need to order some nowwwww

    Reply
    • Lisa says

      October 16, 2017 at 10:49 AM

      I like your inner 5 year old — and yes YOU NEED TO ORDER HATCH CHILIES!

      Reply
  6. Leah says

    October 15, 2017 at 11:50 PM

    I ADORE hatch chilies, and this sounds so flavorful and delicious! What a great and easy meal, and I cannot wait to make it! How yummy!

    Reply
  7. michele says

    October 15, 2017 at 12:37 PM

    I love hatch chilis and freeze them when they are in season for use all year. I can’t believe I haven’t paired them with anything with pork? I mean we LOVE pork and its such a natural pairing. I know what we will be having for the next tailgating party… making this to put in slider buns to munch on at the game!

    Reply
    • Lisa says

      October 15, 2017 at 2:35 PM

      Oh – yes, you have to pair hatch chiles with pork — it’s the BEST!

      Reply
  8. Jenni LeBaron says

    October 12, 2017 at 5:11 PM

    Yum! I love cooking with hatch chilis. They are so flavorful!

    Reply
  9. Marie says

    October 12, 2017 at 4:38 PM

    This sounds like a crowd-pleaser! The pork looks perfectly tender and the fire roasted hatch chiles and spices sounds like it’s so flavourful and delicious.

    Reply
    • Lisa says

      October 12, 2017 at 4:41 PM

      It’s a real crowd pleaser, Marie!

      Reply
  10. Jillian says

    October 12, 2017 at 4:36 PM

    Yum, nothing beats Hatch green chile! This recipe looks amazing!

    Reply
  11. Rebecca says

    October 12, 2017 at 3:47 PM

    this looks delicious! But what’s even better is how versatile it is!

    Reply
  12. Nola Martin says

    October 10, 2017 at 11:22 AM

    Perfect for this years batch of green chilis and brisk Colorado weather! Yummmmm. Thanks so much for the shout out. I’ll be packing some for you on my next trip. xoxoxo

    Reply
    • Lisa says

      October 12, 2017 at 3:26 PM

      Oh – heck yeah – Miss Nola! I’m ready!

      Reply

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