Go Back
Hatch Green Chili Braised Pork, tacos, hatch green chili
Print Pin
5 from 1 vote

Hatch Green Chili Braised Pork

Hatch Green Chili Braised Pork is a simple and versatile pork dish that is perfect to bring to a tailgate or make into just about anything! I made them into tacos, but how about burritos or enchilada filling? Nachos, yes, please! Did someone say tamale filling? The possibilities are endless!  
Course Main Course
Keyword Green Chili, Braised pork,
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes


For the Dry Rub

  • 2 tablespoons ancho chili powder
  • 2 teaspoons cumin
  • 1 teaspoon ground corriander
  • 3 teaspoons salt
  • 1 teaspoon pepper

For the Braised Pork

  • olive oil
  • 2-2 1/2 pounds boneless pork sirloin roast, shoulder or butt
  • 1 cup diced onions
  • 1 tablespoon minced garlic
  • 2 cups chopped Hatch Green Chili you pick the heat level
  • 3 cups chicken broth
  • 2 bay leaves
  • remainder of the dry rub


For the Dry Rub

  • In a small bowl mix together the chili powder, cumin, coriander, salt and, pepper. Set aside until ready to use. 

For the Braised Pork

  • Liberally pat the dry rub on all sides of the pork. You will have about 1 tablespoon left over for the braise. Set aside. 
  • In a large dutch oven with a lid (to make it a one-pot dish) or in a large saute pan that is large enough to brown the pork, heat up 2 tablespoons or so of olive oil over medium heat. Place the pork in the warmed oil and brown on all sides (about 10 minutes), remove from pan and set aside. 
  • In the same pan, add the onions, chili, garlic and the remainder of the dry rub. Saute until the onions become translucent. About 5 minutes. Add the pork, along with any accumulated juices to the pan. Stir in the chicken broth and the bay leaves.  ****
  • Cover and place into a 300 degree preheated oven. Cook for 3-4 hours or until you can easily shred the meat with a fork. 
  • When the meat is cool enough to shred, transfer the meat to a large bowl. With a slotted spoon, strain off the chilies and the garlic and add to the meat.  Remove the bay leaves. Shread the meat with the veggies until well combined. Add a little of the braising mixture as needed to keep the pork moist. 


*** If you don't have a dutch oven, don't fret. Follow the instructions and place in a large baking dish. You may need to lessen the amount of chicken broth but that's ok. Just cover your pan with tin foil and cook according to directions.