A few weeks ago, my co-worker gave me a big bag of roasted hot hatch chiles so I decided to make some Hatch Chile Verde with it. I kept it simple by using all chiles and no tomatillo or salsa or other types of peppers because I wanted to enjoy the flavor of the hatch chiles and not have to prepare anything extra. Less is more is always good right?! 😉
Using pork tenderloin is my preferred choice since its lean without being tough and falls apart nicely when the chile verde is done. The hardest part in this recipe is waiting for it to simmer and cook together but it’s definitely well worth it!
- 1 tbsp coconut or avocado oil
- 1½ pounds pork tenderloin, sliced and quartered
- 24 roasted hatch chiles, skins and seeds removed
- 2 cups chicken or vegetable broth
- 1 large onion, sliced
- 8 cloves garlic, minced
- 2½ tsp dried oregano, crushed
- 3 dried bay leaves
- 1 tsp sea salt
- 2 tsp black pepper
- ½ tsp ground cumin
- In a large pot over medium high heat, add oil and pork tenderloin.
- Cook for 3-5 minutes until browned.
- Add hatch chiles, broth, onion, garlic, oregano, bay leaf, sea salt and black pepper.
- Once it starts to simmer, stir and reduce heat to low. Cover and let it cook for 2 hours. Check and stir at the halfway mark.
- Serve hot with rice or tortillas.
** Substitute Anaheim chiles if Hatch Chiles aren't in season.