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Garlic & Zest

Gourmet Cooking at Home!

Spicy Hatch Green Chili

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Writing a food blog has a side benefit.  Friends and family are always bringing me unusual or hard-to-find foods from their travels.  Last September, my friend, Nola, was out in Denver on vacation.  She and her friend, Vilma, road-tripped back to Florida.  On their drive, they made a pit stop specifically to buy a bushel of seasonal and freshly roasted hatch chili peppers.  Ohmagawd!

 

Spicy Hatch Green Chili | Garlic + Zest Spicy Hatch Green Chili | Garlic + Zest

They babied their chilies all the way back to Florida.  Keeping them chilled in a cooler, changing out the melted water for fresh bags of ice and generally doting over their precious cargo.  To my delight, I was the lucky recipient of five quart-sized bags absolutely brimming with these tingly peppers.  (How lucky am I?)

Spicy Hatch Green Chili | Garlic + Zest Spicy Hatch Green Chili

So far, I’ve used 2 of the bags — one in a very large pan of chile rellenos and the second one here, in this chunky, spicy Hatch green chili with pork.  I think the chili is my favorite, only because the rellenos take more time and effort and I like instant gratification.

Spicy Hatch Green Chili | Garlic + Zest Spicy Hatch Green Chili

This also happens to be a very figure friendly chili.  Instead of a big pork shoulder or ground pork, I used a pork tenderloin, cut into cubes. It’s a very lean cut, that doesn’t need to simmer for hours to be perfectly tender.  

Spicy Hatch Green Chili | Garlic + Zest Spicy Hatch Green Chili | Garlic + Zest

Cans of black beans and great northern beans add heft and fresh tomatillos help to mellow out the fiery kick of the hatch chilies.

Spicy Hatch Green Chili | Garlic + Zest Spicy Hatch Green Chili | Garlic + Zest

Just a quick simmer for all the flavors to marry and you’ve got a hearty and healthy meal to feed  the family.  If you can get your hands on roasted hatch chilies, do it!  Otherwise, some fire roasted poblanos would work in a pinch.    With the Super Bowl coming up, this is the perfect way to celebrate.


Spicy Hatch Green ChiliSpicy Hatch Green ChiliSpicy Hatch Green Chili

 

green chili | Garlic + Zest

Hatch Green Chili

Course: Main Course
Cuisine: American
Keyword: chili, hatch chiles, pork
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 440kcal
If you can't find hatch chilies, use another canned mild chile - preferably fire roasted.
Print Recipe

Ingredients

  • 1 1- pound pork tenderloin cut into 1/2" cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup green pepper about 1 medium pepper, diced
  • 1 cup onion about 1 medium onion, diced
  • 1 1/2 tablespoons garlic minced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 cup roasted hatch chilies or poblanos, peeled and seeded
  • 1/2 pound tomatillos husks removed, cut into wedges
  • 2 cups low-sodium chicken or vegetable broth
  • 1 15- ounce can black beans rinsed and drained
  • 1 15- ounce can great northern or cannelini beans, rinsed and drained

serve with

  • sour cream
  • green onions diced
  • cilantro fresh
  • monterey jack or cheddar cheeseor cheddar cheese, shredded

Instructions

  • Finely chop the hatch chilies and set aside.
  • Add the tomatillos to a small food processor and pulse several times until finely chopped. Set aside.
  • Heat the olive oil over medium high heat in a large dutch oven or heavy bottomed pot. Add the cubed pork, salt and pepper and cook, stirring occasionally until the pork is browned on all sides.
  • Add the bell pepper, onion and garlic and cook, stirring several times, until the vegetables are tender and slightly translucent, about 5 minutes. Stir in the cumin and chili powder and cook for one minute. Stir in the chopped chilies, tomatillos and chicken broth. Turn the heat to high and bring to a boil, reduce heat to a simmer and stir in the black beans and great northern beans. Simmer for 30 minutes with the lid slightly askew, stirring occasionally.
  • Season to taste with salt and pepper.
  • Serve chili plain or over cooked rice or noodles, with an assortment of toppings (listed above).

Nutrition

Calories: 440kcal | Carbohydrates: 44g | Protein: 45g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 98mg | Sodium: 618mg | Potassium: 1468mg | Fiber: 14g | Sugar: 4g | Vitamin A: 755IU | Vitamin C: 31.7mg | Calcium: 122mg | Iron: 6.4mg

Related Posts:

Slow Cooker Jerk Pork
Slow Cooker Jerk Pork
Hoppin’ John
Irish Stout Lamb Stew

 

Don’t Forget To “Pin It” For Later!

 

This easy recipe for Spicy Hatch Green Chili with lean pork tenderloin, tomatillos and two kinds of beans is the perfect healthy comfort food! #chili #chile #hatchchiles #greenchiles #blackbeans #pork #comfortfood #onepotmeals #winterfood #stew #soup #porkshoulder #slowcooker #instantpot #greenchili

 

Spicy Hatch Green Chili

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Entrees// Meat// Pork// Soups, Stews & Braises11 Comments

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Comments

  1. Corina says

    October 2, 2016 at 4:01 PM

    This looks delicious! I absolutely love a good chili and it’s so good for this time of year – really warms you up!

    Reply
  2. jacquee | i sugar coat it! says

    October 2, 2016 at 3:50 PM

    Feels like fall here today, this would certainly add some comfort and warmth.

    Reply
  3. Paola from Coral Gables Love says

    January 25, 2016 at 10:58 PM

    That looks so good! You have some really nice friends willing to carry chilled chilies for you 🙂 How cute!

    Reply
    • Lisa says

      January 26, 2016 at 12:28 PM

      I know! They’re the best!

      Reply
  4. Claudia Rebecca (@BeckyBoricua) says

    January 25, 2016 at 4:08 PM

    Looks good! And I love spicy so I would definitely like this!

    Reply
    • Lisa says

      January 25, 2016 at 6:45 PM

      I love spicy too, Becky! Glad you like the chili!

      Reply
  5. Ursula Ball says

    January 25, 2016 at 3:22 PM

    That looks delicious!! I just finish making chili today cause its cold and snow on the ground!!

    Ursula

    Reply
  6. Nhi says

    January 25, 2016 at 3:16 PM

    I’ve never tried green chili either, but this looks amazing! Can’t wait to try it, especially since the weather been’s so much cooler lately.

    Reply
    • Lisa says

      January 25, 2016 at 3:34 PM

      If you can get the hatch chilies they make a world of difference!

      Reply
  7. Julia says

    January 25, 2016 at 2:00 PM

    This sounds like a really great chilli! I’ve never tried a green one before, but I’ll try this one soon. Thank you! x

    Reply
    • Lisa says

      January 25, 2016 at 3:07 PM

      Thank you Julia! I have to say, it was dynamite. I actually debated topping it with a poached egg for breakfast – don’t judge.

      Reply

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Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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