Authentic Hatch Chile Verde Recipe

This authentic Hatch Chile Verde recipe is a classic Mexican dish that is packed with flavor and spice. Made with tender chunks of pork, green chiles from the famous Hatch Valley, and a blend of aromatic spices, this dish is a hearty and satisfying meal. The chiles add a unique smoky and slightly spicy flavor to the sauce, while the pork becomes tender and succulent after slow-cooking. Serve this delicious Hatch Chile Verde with warm tortillas, rice, and beans for a complete and comforting meal.

Ingredients

• 2 pounds pork shoulder, cut into 1-inch cubes
• 1 tablespoon cooking oil
• 2 cups Hatch green chiles, roasted, peeled, seeded, and chopped
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 2 jalapeno peppers, seeded and minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 4 cups chicken broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Directions

1. In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the pork cubes in batches and brown them on all sides. Remove the browned pork from the pot and set aside.
2. In the same pot, add the chopped onion, minced garlic, and jalapeno peppers. Sauté until the onion is translucent and the garlic is fragrant.
3. Add the cumin, dried oregano, ground coriander, and smoked paprika to the pot. Stir well to coat the onion mixture with the spices.
4. Return the browned pork to the pot and add the chopped Hatch green chiles. Stir to combine all the ingredients.
5. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1.5 hours, or until the pork is tender and the flavors have melded together.
6. Season with salt and pepper to taste. Serve the Hatch Chile Verde hot, garnished with fresh cilantro and accompanied by lime wedges for squeezing over the dish. Enjoy with warm tortillas, rice, and beans.

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