Hatch Chili

Hatch Chili
Hatch Chili

When autumn comes to New Mexico, it brings Hatch Chile Season with it. Hatch chiles are a much-loved product with a very specific set of parameters. When referring to specialty items that are designated as only being from one specific region, often that designation is a signal that that area has a unique combination of environmental factors that make a consistent and delicious product. Arguably, this is why the Hatch Valley region is so vital to the cultivation of this perfect pepper.

Our chili (with an “I”) utilizes some fresh Hatch Chiles (with an “E”), but if you didn’t have them you could swap them either for our dried variety or fresh Anaheim chiles. If using the dried chiles, we’d recommend toasting them in a pan for a minute or two before rehydrating them. Bear in mind the taste will be different using rehydrated chiles with the skin on rather than broiling chiles to remove most of the skins.

Pro tip: Leaving some skin on broiled peppers will provide your dish with a slight toasty, charred flavor. This flavor is a perfect complement to the 8 Pepper Chili seasoning, a blend which we realized we weren’t using enough!

We decided against the beans for this recipe and instead chose small potatoes to act as a canvas for the rich flavors of this chile. We also decided to use browned, shredded pork shoulder, because we wanted to let it cook to fall-apart tenderness in the pot. You could use chuck or beef cut if you like- but avoid using anything too lean, as it won’t do any favors for your sauce and can become chewy the longer it is stewed, rather than tender.

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Prep Time: 15 min.
Cooking Time: 90 min.
Category: Chili, Pork
  • 1 Tbsp Olive oil
  • 1 Lb. Pork shoulder, cut into 1/2 inch cubes
  • 1/2 Vidalia onion, diced small
  • Garlic,2 cloves minced
  • 1 Cup water, or more if necessary
  • 1 Tbsp + 2 tsp 8 Pepper Chili Seasoning
  • 1 tsp Sea Salt
  • 1 Jalapeño, de-veined, seeded, and minced
  • 6 Green Hatch chiles, roasted, peeled, seeded, and diced
  • 2 Cups canned, peeled, whole OR crushed tomatoes
  • 12 Baby red potatoes
  • 2 Tbsp New Mexico Red Chile Flakes
  1. Heat 1 Tbsp olive oil in a Dutch oven over medium heat. Toss pork with 2 teaspoons 8-Pepper Chili Seasoning. Add pork cubes to Dutch oven and brown on all sides.
  2. Add onion and garlic and cook for 2-3 minutes.
  3. Add potatoes, tomatoes, Hatch chiles, New Mexico Red Chile Flakes, jalapeño, and ½ cup water and mix well. Simmer on medium-low for 1 hour.
  4. Add 1 Tablespoon 8-Pepper Chili Seasoning and 1 teaspoon Sea Salt. Mix well, shred any pork that is still in cubes, and simmer for another ½ hour. Add additional water if necessary.
  5. Garnish with jalapeño, sour cream, or cheese and serve!