Hatch Green Chili has become one of my favorite additions to almost any meal. I learned how to make this recipe from No Hippie BBQ & Cooking. After a bit of experimentation and practice I got WOWed from the results. This time (version 2) was a special meal because we not only used Homemade Bone Broth, but we also used Farmer’s Market Chilies, Peppers, and Tomatoes, in addition to Hickory Smoked Pulled Pork we cooked previously on our Traeger Pellet Grill.
Frozen Green Chilies & Diced Pork
Fresh Green Chilies & Pulled Pork
Hatch Green Chili
This recipe is best around August, when you can go down to your local farmers market and get roasted green chilies. However, I would like to make this sauce more often then not so I will buy the frozen ones if they are not in season.
- Large Saucepan
- Blender / Food Processor
- Disposable Gloves
- Cutting Board & Knife
- 1 lb Pork or Chicken diced or shredded
- 3 lbs Hot Hatch Green Chiles skinned > seeded > divided in 2 parts
- 8-12 cups Broth / Stock chicken
- 6 Jalapeno Peppers roasted > pureed
- 3 Habanero Peppers roasted > pureed
- 3 Garlic cloves
- 2 Onions diced (12-15oz)
- 1 1/2 Tbsp Italian Seasoning
- 1 1/2 Tbsp Paprikia
- 1 cup tomatoes diced (more or less can be added)
- Salt + Pepper to taste
- 1/2 cup Butter unsalted
- 1/2 cup Flour
- Dice your onions and raw pork / chicken ahead of time.
- Use gloves when prepping / handling the peppers. Put raw peppers in the oven on broil until the skins start to bubble (7-10 minutes). Steam in a bag until softened (20 minutes).
- Once all the fresh chilies and peppers have been roasted slice them open and discard the seeds and skins
- Transfer half of the green chilies to a food processor, top with the habaneros, jalapenos, and garlic. Puree until the color is the same throughout the pepper mixture. Dice the remaining chilies and set aside.
- Sauté the onion on stove top med heat until translucent / caramelized.
- If using raw meat, add it to the onion mixture and cook until pink color turns to white or brown.
- Combine the pureed pepper mixture, diced green chilies, and the broth. Let it cook down until the contents of the pan have decreased in volume by half (1-2 hours).
Wait to Add
- Once the mixture has cooked down add diced tomatoes & seasoning.
- If using precooked meat, add it to the pot with the tomatoes and seasoning.
- Cook on med heat for another 30 minutes, then add the roux.
- In a small saucepan whisk the roux together [1 part butter : 1 part flour]. Add to the green chili to act as a thickener. Pull from the heat when it has come together (less than 5 minutes).
Version 1: This recipe is made with Diced Pork, Homemade Bone Broth, Frozen Green Chilies, Fresh Peppers and Onions, & Canned Diced Tomatoes.
- Defrost the diced green chilies in hot water before use.
- Add raw meat with the caramelizing onions up front and let them cook down with the chili.
- Prep the freshly roasted green chilies by skinning and seeding them.
- Add precooked meat once the pot has cooked down to half the original volume.
- Thickening [10 parts liquid : 1 part roux]
- Green Chili [1 part roux : 1 part tomato : 1 part complimentary peppers + garlic : 2 parts onion : 3 parts meat : 6 parts green Chile (divided) : 10 parts broth]