Fire Roasted Green Chile

Here’s our family’s favorite fire roasted green chile recipe, which you can easily multiply for larger quantities. I make it with freshly roasted Hatch chiles that I get at the farmer’s market, but you can use your favorite green chiles.

It’s a simple recipe that really highlights the flavor of the chile peppers, and it’s naturally thick without the addition of flour (which can sometimes make green chile beige and pasty).

Homemade green chile is great served as is with tortillas on the side, or you can smother burritos, enchiladas or your favorite Mexican dish with it. See lots of serving suggestions below!

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If you love spicy flavors, be sure to check out our recipes for Southwest Crockpot Chicken Chili and Mexican Carnitas, too.

Ingredients Notes

Here’s what you’ll need to make this tasty green chili pork stew:

Extra virgin olive oil

1 pound lean pork – pork loin or pork chops work great.

A medium onion – a yellow or white onion is fine

4 cloves garlic

1 teaspoon ground cumin

1 teaspoon dried oregano

juice of half a fresh lime

1 1/2 cups chicken stock – Use homemade, if possible, for the best flavor.

1 1/4 pounds fresh roasted green chiles, black skins peeled and seeds removed – Or you can substitute frozen, thawed, chopped green chiles like Hatch chiles.

Cooking Equipment

You don’t need any fancy kitchen equipment or gadgets to make this simple recipe:

• Sharp knife
• Cutting board
• Dutch oven or large saucepan
• Measuring spoons
• Slotted spoon
• Liquid measuring cup

Recipe Steps

Making this chili verde soup couldn’t be easier. Here are the steps:

• Heat the olive oil in a Dutch oven or large saucepan over medium-high heat.
• Cook the pork until evenly browned. Then remove with a slotted spoon to a paper towel to drain.
• Return the pan to the heat and add the onion, garlic, cumin and oregano. Cook, stirring often, until the onion just begins to brown.
• Add the green chiles and lime juice and cook, stirring often, for 5 minutes.
• Return the browned pork cubes to the pan. Add the chicken stock and stir well.
• Reduce the heat to a simmer, cover and cook for 1 hour, stirring occasionally.
• Season to taste with salt and black pepper, cook for a few minutes more and serve. This easy recipe makes about 6 servings.

A Note About Fire Roasted Chiles

Watch for fire roasted green chiles at farmer’s markets. Some vendors cook them in a hand-cranked roaster right on the spot, and one of the best smells of autumn is the aroma of fresh-roasted chiles wafting through an outdoor market or parking lot.

We love the renowned Hatch chiles from Hatch, New Mexico. These chiles have a short harvest season in late summer, but you can often find them in the frozen section at the grocery store. Just remember, the longer you keep them in the freezer the hotter they get!

How to Roast Your Own Green Chiles

Follow these steps to achieve perfectly roasted chiles with a smoky aroma and a delightful taste.

1. Select the Chiles

Begin by choosing Anaheim peppers or fresh Hatch chiles. During green Chile season, you can often find them at farmer’s markets or roadside stands.

Off season, Anaheim chiles are generally available at local grocery stores. Look for green chiles that are evenly green in color, with a firm texture and healthy sheen. Avoid any chiles with blemishes or soft spots.

2. Preheat the Grill or Gas Stove

The best way to roast Anaheim chiles or Hatch Chile peppers is over an open flame. Preheat your grill or gas stove on high. If using a grill, set it to medium-high heat.

3. Prepare the Chiles

Rinse the chiles under cool water to remove any waxy coating and pat them dry. Leave the stems intact, as they will help in turning and handling the chiles while roasting.

4. Roast Over an Open Flame

Place the chiles directly on the gas grill grate or flame. Use tongs to turn them occasionally, ensuring that the skin chars evenly. The chiles will start to blister and blacken, which is what you want.

5. Check for Blistering

Keep a close eye on the chiles. They are ready to turn when one side develops a blistered, blackened appearance. This process takes several minutes per side, although chile peppers with thick skin may take a bit longer.

6. Rotate and Blister on All Sides

Continue turning the chiles until all sides have blistered. Rotate them using the tongs to ensure even roasting. The skin should be blackened, but not completely burned through.

7. Sweat the Chiles

Once the chiles are evenly blistered, transfer them from the hot grill to a large bowl and cover it with plastic wrap. Alternately, you can use a zip top plastic bag.This creates a steamy environment, which helps loosen the skin of the roasted peppers.

How to Peel Roasted Chiles

If you get the opportunity to buy some fresh roasted green chile peppers at the farmers’ market, here’s how to peel them.

STEP ONE: Use your fingers or a paper towel to slide off the blackened skins. (Compost or discard the skins.) It’s okay if there are still some small pieces of charred skin on the chiles.

STEP TWO: Cut off the stems, and remove the seeds.

STEP THREE: If you’re not planning to use them whole, chop the green chiles.

Vegetarian Recipe Variation

You can make the vegetarian version of this chile by omitting the pork, increasing the amount of green chiles and onions, and substituting vegetable broth for the chicken stock.

Controlling the Level of Spiciness

The easiest way to control the heat is to begin by choosing your preferred level of spiciness with the peppers – mild, medium, spicy or extra-spicy.

You can always also add fresh chopped jalapenos or habaneros to this recipe if you really like a kick!

What to Serve with Green Chile Pork Stew

Enjoy the green chili with pork as a standalone stew. Serve it in a bowl with a garnish of fresh cilantro and a squeeze of lime juice. You can also add some shredded cheese or a dollop of sour cream on top for added creaminess.

More Ways to Serve Green Chile Pork Stew

Tacos: Fill warm tortillas with the green chili pork stew and top it off with your favorite taco toppings, such as shredded lettuce, diced tomatoes, sliced avocado, and a drizzle of hot sauce. It makes for a delicious and flavorful taco filling.

Burritos: Roll the green chili pork stew in large flour tortillas along with some rice, beans, and cheese. Fold them into burritos and enjoy them as a hearty and satisfying meal. You can also lightly grill the burritos for a crispy exterior.

Enchiladas: Use the green chili pork stew as a filling for enchiladas. Spoon the stew onto tortillas, roll them up, and place them in a baking dish. Pour your favorite enchilada sauce over the top, sprinkle with cheese, and bake until bubbly and golden. Serve with a side of Mexican rice and refried beans.

Nachos: Transform the green chili pork stew into a flavorful topping for nachos. Spread a layer of tortilla chips on a baking sheet, top them with the stew, and sprinkle with shredded cheese. Bake until the cheese melts, then add your favorite toppings like diced tomatoes, sliced jalapeños, guacamole, and sour cream.

Quesadillas: Make a delicious quesadilla by layering the green chili pork stew with cheese between two tortillas. Cook the quesadilla in a skillet until the cheese is melted and the tortillas are golden and crispy. Slice into wedges and serve with salsa or guacamole.

Baked Potatoes: Serve the green chili pork stew as a topping for baked potatoes. Simply bake potatoes until tender, then split them open and spoon the stew on top. Finish with a sprinkle of shredded cheese, chopped green onions, and a dollop of sour cream. It makes for a satisfying and flavorful meal.

P.S. If you love Mexican food like our family does, you might also enjoy this easy Mexican carnitas recipe.

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