Hatch Chile Chopped Pork

Hatch Chile Chopped Pork

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
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
Print Recipe


  • 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


  • 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.



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