It is peak Hatch chile season and this viewer recipe is a fantastic way to put that chile to use. This is Hatch Green Chile Chili made with ground pork and a can of Mexican Beer. The recipe was sent in by Shane Norton of Dallas, Texas. He’s a hard-core chile snob and, apparently, he knows how to cook. Read on for the delicious recipe.
Hatch Green Chile Chili
2 Tbsp. corn oil
2 lbs. ground pork
1 small white or yellow onion, chopped
4 garlic cloves, chopped or minced
2 cups Hatch green chile, roasted peeled & chopped (or 16oz. jar Hatch chile 575 brand recommended)
4 tsp. cumin
1 – 2 Tbsp. flour for thickness
1 16oz. jar Salsa Verde (Herdez brand recommended)
1 12oz. can of Mexican beer (regular Modelo or Tecate recommended)
1 – 2 tsp. salt
black pepper
*optional pickled or fresh jalapeƱos
Heat pot on stovetop with oil. Add in chopped onion and ground pork. Saute onion and meat until brown. Add garlic, cumin and Hatch green chile and saute for a couple of minutes. Add flour and stir until clumpy. Pour in the salsa verde and beer and simmer for several minutes until thick. Add more flour if more thickness is desired. Add salt and pepper to taste. If more heat is desired, you can also add pickled jalapeƱos. Let simmer a few minutes so that flavors meld together and enjoy while hot.
*Shane recommends serving this chile over a bed of cooked white rice with shredded Monterey Jack cheese and sour cream.
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*All music in this video used with right from Storyblocks:
3:20 “Latin Sky” – Neil Cross
6:09 “Spanish Guitar” – Joseph Sheu
25 Comments
This chile chili is perfect for chilly weather! lol But seriously, I hope you all try it. I threw together some quick chilaquiles with it the following morning and topped it with a fried egg for breakfast. Then, we used it over baked potatoes for dinner. And just like that, our leftovers were gone.šIf you make it, it will go fast! Let me know in the comments how you would use it.
Wow. I'll make that for sure. Thanks
I didn't know the peppers could be spelled chili in English, I thought they were always spelled chile. And I knew that the dish is chili. š
Looks yummy š
I really would need to try this…the only thing is that I'm currently a caregiver for a disabled and fragile man. He can't eat much spice, though I do make my own chile…lol…I'll figure it out. I definitely want to eat it myself…š
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I would want to make it with an extra hot Hatch green chile purƩe instead, but great recipe.
We have some hatch chiles …. thanks for this recipe Shane and Marcy
Iām going to try this ,so simple but the best recipes almost make themselves. Just sayin what my Mom used to say , miss you Mom God Bless Everyone
I enjoy your recipes. Thanks for your hard work and sharing ā¤. Signed Blessed to live in the land of enchantment.
Hi Marcy š I am looking firward to making this as soon as it cools down. I live in Florida. Im originally from Northern California, and I spell chile and chili, the same way as you. The pepper IS chile. The soup/stew is chili. Love your recipes. ā¤
Hey Marcy! Did your Mom enjoy potatoes š„ more than rice?š. If she did; Iām on board with her. God bless from the Rez in Southern Utah.
I'll bet the chile (I'm from Southern Colorado, just a few miles north of the NM state line) would be even more amazing over fried potatoes!
Hey @marcyinspired I just made this. Its so good. I added 2 15 ounces of pinto beans now it's chili beans. ā¤ā¤ā¤ā¤
Never new that wow we learn something new every day
I made this today with our Anaheim chiles we grow in Nebraska.
My husband, whoās from Mountainair, NM planted 88 plants this year and they have all produced super well. We have so many chiles this year weāve been giving them away because we already have a freezer full of roasted, peeled and chopped chile.
I made the recipe with the chiles I picked last night and roasted this morning. Even though it is 80 degrees here today he said it was a perfect compliment to watching football games!
I can see this recipe becoming a staple much like picadillo is a bi-monthly staple for us. We have a freezer full of beef and pork so both recipes are a great way to use the hamburger and sausage we get with a half beef and half pork.
Thanks for a great idea Shane and Marcy.
Well we know what we are having for dinner tonight..so just 30 minutes ago at the market getting a few of the ingredients, I asked the butcher where the grd pork was, he pointed to the end of the meat counter…and just at that time another lady asked for the ground pork..and the butcher said where that lady is standing (me) we both smiled , I asked so what are you making and she got as far as Green Chili and my husband asked her 'Marcy"??? We all laughed and thought what are the odds that we both met at the same time and were making the same dish … they we proceeded to talk about your wonderful recipe Marcy…. a town of 50 thousand on a Sunday afternoon ..I just love those odds. Can't wait to make this…I have made so many of your recipes…. Your Fideo is still one of my go to recipes…Thanks again
Thank you, Shane and Marcy. I will be giving it a try. I live in Colombia and I have to bring back canned green chiles in my luggage. The green sauce is not available in MedellĆn, where I live, but I make my own tomatillo sauce that should serve very nicely. I'll top with some red picked jalapeƱos to add a bit of color. Can't wait!
I made this chili today very good! I added Cilantro to it!
Itās that time of the year! I love green chile and cooking it. And I enjoy the rest of the beer while cooking š Thank you for sharing this recipe, Iām going to have to give this version a shot. Looks delicious
Making this tomorrow but adding canned pintos to the pot and skipping the rice. Thank you for sharing Marci. Of course my adding beans will make this something other than Chili, that is if you are a Texanā¦ā¦.but what do they know! š¤«šš
Made this recipe came out really good.
What do you think about adding some beans to stretch the chili
Pour the beer into the Herdez jar. That way you can get all the salsa out and measure at the same time since the herdez jar was 16oz, so don't pour it full.
Looks good but Iāll stick with pork chunks, corn and masa thickener for pozole.
I've never used ground pork before. I'll do it next time I make my Colorado Chile Verde. I use a 27 oz can of Hatch Chile's juice and all.