Jump to recipe

This Easy Slow Cooker New Mexico & Colorado Hatch Chile Verde Recipe may be the best pork stew you’ve ever tasted

I have to admit, I’m not sure whether green chile is officially from Colorado, New Mexico, or somewhere else in the southwest, but I’m pretty sure it’s incredibly, impossibly good. If you’ve never tried it, it’s like Texas chili but lighter, brighter, and way more fun (not dissing Texas chili though, I love love love Texas chili).

In New Mexico this is just called pork stew, and for me it’s the best version of pork stew I’ve ever had. I thought our favorite tonjiru (Japanese pork soup) from Tokyo might put up some competition, but after tasting this version, it was a hands down clear winner.

Slow Cooker Green Chili Hatch Chile Verde Recipe | www.iamafoodblog.com

Slow Cooker Green Chili Hatch Chile Verde Recipe | www.iamafoodblog.com

Slow Cooker Green Chili Hatch Chile Verde Recipe | www.iamafoodblog.com

Slow Cooker Green Chili Hatch Chile Verde Recipe | www.iamafoodblog.com

Slow Cooker Green Chili Hatch Chile Verde Recipe | www.iamafoodblog.com

Tomatillos are not really a traditional ingredient, but the smokiness of the roasted tomatillo pairs perfectly with the chiles and is what makes this specific version stand out, for me.

Notes: This recipe uses Hatch chiles because it’s Hatch chile season, but if you don’t live near the southwest, you can use Anaheims + a spicy green chile of your choice (such as jalapeño, serrano, and my favorite: thai).

If the first half of the recipe looks familiar, that’s because it is our 4 Ingredient Hatch Chile Salsa Verde, meaning you can double those ingredients and have yourself some awesome salsa to serve on the side.

The cut on pork used here is pork shoulder. I had to take off the skin and trim it off the bone, but if you can find boneless pork shoulder, it will make this recipe far far easier.

Slow Cooker Green Chili Hatch Chile Verde Recipe | www.iamafoodblog.com

Slow Cooker Green Chili Hatch Chile Verde Recipe | www.iamafoodblog.com

This recipe works equally well in a slow cooker, Instant Pot, or in a dutch oven on the stove. I’ve never tried it at pressure an instant pot, but on the slow cook setting with the lid slightly open it should work exactly the same as a slow cooker. The photos are shot in a dutch oven because aesthetics.

Last note: I tasted this at 2 hours, 3 hours, and 3.5 hours. At 2 hours it’s super bright and floral, you can really taste the chile, and the pork is still a little chewy in a wonderful way. By 3.5 hours the flavors are more melded together, the chile is more mild, and the pork is not quite fall apart tender but super soft. I liked both and I gave the win to 3.5 hours, but you should taste it at 2 and see if you like it, because who doesn’t love to eat a little earlier? It makes room for second dinner!

Super Easy Slow Cooked/Dutch Oven Chile Verde
Serves 4


  • 1 cup hatch chiles (about 4)
  • 4lbs pork butt, trimmed & cubed
  • 1 pound tomatillo
  • 6 garlic cloves
  • 1 cup cilantro (half a bunch)
  • 1 onion, diced
  • 1 tablespoon cumin
  • 2 cups chicken stock
  • 1 tablespoon oregano (optional)

Trim your pork butt and cube it. Season well with salt and pepper and set aside.

Set your oven to broil. Wash and dry your tomatillos and hatch chiles. Rub them with oil (any oil is fine) and place in oven. Flip them when they are toasted to your liking and do the other side. This took 18 minutes in our oven at 550ºF.

While you are waiting for your peppers to roast, brown your pork shoulder cubes in your dutch oven on high heat or your slow cooker on high/saute. Work in batches to avoid crowding. Once all the pork is browned, move it to a plate and set aside. Be sure to use a timer so you don’t forget about the chiles roasting in the oven, or check back after every batch of pork.

Once the peppers are done, put them in a ziploc bag to steam for 10 minutes. Transfer the tomatillos along with cilantro, garlic, and a little salt to a blender and set aside.

Once you are done browning the pork, reduce heat to low and cook your onions. When the onions are translucent, add the cumin seeds and continue cooking for another 2 minutes to toast them. Then add the pork, all accumulated juices on the plate, and the chicken stock.

Remove the chiles from the bag and peel them. It’s not necessary but highly suggested that you also seed them with a small spoon. Once the chiles have been peeled and seeded, put them in the blender and puree. Once the salsa verde is pureed to your liking, combine it with the rest of the ingredients, mix well, and simmer for 2-4 hours.

In the last 1/2 hour of cooking, taste the chili and adjust seasoning, and if you are using oregano, add it in now.

Serve with cilantro, tortillas, and rice, or just enjoy by itself.

Leave a Reply

Your email address will not be published. Required fields are marked *

25 Comments

  1. Gordon says:

    Green Chile is most definitely a New Mexican pepper, the name Hatch Chile comes from the town of Hatch New Mexcio where the majority of the chiles in the state are grown. The most popular variety of the chiles, the big Jim, was bred at the agriculture department of New Mexico State University, which has also produced over 50 different varieties of Green Chile.

    1. Olga says:

      I lived in New Mexico 30 years and absolutely Green Chile is a New Mexico product and staple. Every year at the end of September and first week in October you can not escape the wonderful aroma of green chile being roasted outside grocery stores and then is balloon fiesta time, that’s New Mexico.

      1. David says:

        Yep New Mexico Land of Entrapment
        Come on vacation
        Leave on probation

  2. MaMa says:

    All good except cumin. I like that there’s no flour.

    1. Mike says:

      Cumin optional, especially in New Mexico!

      -Mike (the one who wrote the post, not the guy below)

  3. Mike says:

    I’ve almost given up trying to educate people in this woefully ignorant country but maybe this will help. Chili with an “i” is what I eat, Chile with an “e” is a country. (coun tree)

    1. Ryan Doremus says:

      Was this supposed to be a joke? Chile is both a country and a pepper. Chili is what people make when it’s cold outside.

    2. Sonya says:

      Mike, I usually do not respond to comments but was so taken aback by the accusatory tone of your note and calling those who spell and say it chile, ignorant. New Mexico may be the only state that spells it chile (used by Spanish speaking Mexicans), but that is how we spell and describe Green Chile and related delicacies. We often joke if we eat out that if it’s spelled Chili, it’s not ‘authentic,” instead using Chili to describe bean based recipes. Things vary by region by region, but travel and experience or at least research before electing yourself educator of the ignorant will broaden your horizons!

      1. Stephanie says:

        there are so many mikes in this comment thread that even i’m confused 🤔

      2. Ryan Doremus says:

        Exactly!!! Thank you Sonya.

      3. Cheryl says:

        Perfect Sonya!

    3. Schlub says:

      My friend, you are the one who is woefully ignorant.

  4. Michael says:

    yeah!

  5. Ryan Doremus says:

    Exactly!!! Thank you Sonya.

  6. Rhianna says:

    Double checking – 4 lbs of meat seems like a lot for 4 servings, no? Similar recipes usually only call for 2 lbs. Am I missing something?

    1. Mike says:

      You’re right in that it’s probably more like a generous 4-6. It partially depends how you eat it; a pound of meat per person sounds like a lot but we got 4 servings out of it when eating with no rice or tortillas.

  7. Robert says:

    Always CHILE if you’re from NM, SINCE CHILE ORIGINATED IN SOUTH AMERICA. NM TRUE. You made chili, we don’t use tomatillos, cilantro or oregano in true NM CHILE.

  8. S. Rose says:

    Nice. This is fairly close in ingredients to Kenji’s pressure-cooker chile verde. His gets all the moisture from the vegetables and cooks up quick, so if you are short on time and/or chicken stock, it’s an attractive alternative. He also adds a dash of fish sauce to his, and I bet that would work here, too. There are few more delicious dishes than a well-made chile verde.

    1. Mike says:

      Thanks, I’ll try out Kenji’s! Being Vietnamese, I’m always wary of writing recipes where I suggest adding fish sauce to everything as being a little cliché (but don’t think I don’t do it secretly anyway)

  9. Aurora says:

    This looks great! What other meat would you suggest substituting for the Pork if needed?

    1. Stephanie says:

      hi aurora,
      you could try beef! :)

  10. James McNulty says:

    This is a GREAT recipe. Taste is out of this world. Only thing different is to use a 5 or 6 pound Pork Butt roast as when you trim it, if you don’t enjoy eating fat in lumps, you’ll lose 1 1/2 to 2 pounds in weight. At its present price of $1.18 a pound, this amount of waste is acceptable.
    Instead of oven & skillet browning, I used a perforated BBQ pan (holes everywhere) and first browned the tomatillos, onions, tomatillos, and pork in batches on the BBQ. I cooked 2 extra peppers should, down the line, I wanted more heat (used 3 Hatch for recipe as I wanted it MILD.)
    Blended all the greens and spices together with 3/4 of the Chicken Stock. The other remaining stock went into the slow cooker with the pork “to get it going.” Recipe did not state but I used HIGH in my Slow Cooker.
    Set timer for 3 1/4 hours and tasted and checked for tenderness. PERFECT!
    Took 1/2 cup of very watery juice out of cooker and let it halfway cool. Added about 1/3 cup Mexican Mesa Harina or Corn flour used to make tamales and mixed into paste. Added/gently stirred into broth until thickened to nice and viscous. I wanted some of the absolutely delicious tomatillo/Hatch sauce to stick to every piece of meat.
    I then stirred in about 1 cup course grated Sharp Cheddar and with a gentle stir, it was plated.
    After the raving and as I put the leftovers away, I realized I had an excess of sauce remaining (about 20 ounces & my extra 2 roasted peppers) in spite of thickening. Slow cookers lose little to evaporation. I plan on putting a whole 5-6 pound chicken in that sauce in the slow cooker and enjoy the dish again. Chicken pork go well together.
    Thanks again for sharing this really wonderful recipe. I know what I’m making for the next “bring a dish” office party.

  11. James McNulty says:

    PS – Also put a cup of grated Sharp Cheddar into slow cooker right before serving, gave it a couple of gentle stirs, and served. Yummy plus!