The Hatch Valley
Shop NowSlow Cooker Hatch Green Chile Verde
Ingredients
- 1 medium yellow onion, peeled and quartered
- 2 pounds pork shoulder, cut into cubes
- 1 tablespoons olive oil
- 1 tablespoon butter
- 16 oz jar of 505 Southwestern®️ Tomatillo Garlic & Lime Salsa
- 16 oz jar of 505 Southwestern®️️ Green Chile Salsa (Mild, Medium, or Hot)
- 1 cup drained 505 Southwestern® Flame Roasted Green Chile, plus more for serving
- ⅓ cup loosely packed cilantro leaves, chopped
- Optional: additional cilantro, sour cream, and/or tortillas, for serving
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Instructions
Serves about 4
This authentic chile verde recipe gets a lot easier with some help from your favorite 505 Southwestern products. We riffed on a version by foodiecrush, who says "Hatch green chiles are the star of this soup!". We couldn’t agree more, which is why we used three different sauces and salsas all made with Hatch green chile! But our version uses ingredients available year round and without the roasting, peeling, and chopping. And trust us...it tastes even better!
- Preheat the oven to 450 degrees F. Roast onion for about 30 minutes, flipping after 15 minutes, until browned and slightly charred
- While the onions are cooking, heat a large skillet over medium high heat and add 1 tablespoon olive oil and the butter. Season cubed pieces of pork with kosher salt and freshly ground black pepper. Add half of the pork to the skillet and cook for about 4 minutes on each side, turning once or twice until the pork is browned on all sides. Transfer to a slow cooker and repeat with remaining pork. Make sure to get any bits from the skillet after all pork is cooked! (Tip: pour a small amount of Tomatillo Salsa into the skillet to make scraping the bits easier, and add to the slow cooker)
- Pour 505SW™️ Tomatillo Salsa, 505SW™️ Green Chile Sauce, and 505SW™️ Flame Roasted Green Chile over the pork. Add cilantro. Finely chop the charred onion and add to the slow cooker as well. (Optional step: blend all ingredients in this step in a blender before adding to the slow cooker)
- Cover slow cookier with lid and cook on high for 4-5 hours or low for 8-10 hours, until pork is tender. (Tip: make ahead and allow chile verde to cool before reheating to serve)
- Serve warm with La Tortilla Factory Hatch Green Chile Tortillas, additional cilantro, and sour cream. If you’re looking to add more heat, add extra 505SW™️️ Flame Roasted Green Chile as a garnish.