Roasted Hatch Chile Verde

Roasted Hatch chiles simmer with aromatics and a touch of honey into a smoky chile verde that pairs well with tortillas or rice.

Prep: 20 min · Cook: 90 min · Yield: 8 · Method: Stovetop

Ingredients

• 3 lbs Hatch chilies
• 3 lbs Pork shoulder
• 1 unit yellow onion
• 4 cloves Garlic
• 4 cups chicken stock
• 1 tbsp Honey
• 1 tsp Dried oregano
• 1 tsp cumin
• 1.5 tsp Salt
• 2 tbsp Vegetable oil

Cooking instructions

1. Cut the pork shoulder into 1-inch cubes. Heat oil in a large heavy-bottomed pot over medium-high heat and sear the pork in batches until browned on all sides, then remove pork from pot. (about 10 min)
2. Dice the onion and mince the garlic. Sauté the onion in the same pot until translucent, then add the garlic, cumin, and oregano, cooking until fragrant. (about 3 min)
3. Roughly chop the roasted Hatch chilies. Add the pork back to the pot along with the chopped chilies, chicken stock, honey, and salt. (about 2 min)
4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the pork is fork-tender. (about 75 min)