Green Chile Pork Carnitas bring together rich, tender pork infused with smoky roasted hatch chiles and garlic—an elevated twist on a classic Mexican favorite. Imagine succulent pork, slow-cooked until it practically melts, bursting with complex flavors, and ready to shine in tacos, burritos, or over rice and beans.
I discovered a version of this dish at a family gathering—each bite warmed you with its savory depth and the subtle kick from green chiles. Since then, it’s become a staple at gatherings, not just for the outrageous flavor, but the way it makes feeding a crowd feel effortless.
If you’re craving a meal that brings big, bold flavor with minimal effort, this recipe delivers. Let’s walk through every step from prep to serving, so you can turn simple ingredients into an unforgettable spread.
Table of Contents
Why You’ll Love It
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Bold depth: Hatch green chile gives smoky, medium-heat flavor without overpowering
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Juicy tenderness: Mix of lean pork loin and richer cuts ensures both flavor and texture
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Low-effort prep: Sear, braise, shred—easy steps with big payoff
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Versatile: Perfect for tacos, burritos, bowls, or meal prep
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Crowd-pleaser: Makes a generous batch ideal for feeding friends or family
Ingredients (Serves ~10–12)
For the Pork:
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10–12 lb total pork (5–6 lb pork loin + 5–6 lb boneless country-style ribs or shoulder)
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40 oz jar roasted Hatch green chiles (medium heat, e.g., 505 brand)
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28 oz can diced tomatoes or fire-roasted diced tomatoes
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5 garlic cloves, roughly chopped
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¼ cup rice vinegar
For the Pork Rub Seasoning:
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6 tbsp sea salt
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2 tbsp black pepper
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2 tbsp ancho chile powder
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2 tsp granulated garlic
Pantry Seasonings / Extras:
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Additional salt, black pepper, ancho chile powder, granulated garlic (to taste)
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Vegetable oil (for searing)
Instructions
1. Prepare the Pork & Rub
Cut pork into 3-inch cubes or strips. In a small bowl, combine sea salt, black pepper, ancho chile powder, and granulated garlic. Coat the pork cubes generously and evenly with this rub.
2. Sear the Pork
Heat a large Dutch oven or 8-qt pot over medium heat. Add a few tablespoons of vegetable oil. Working in batches to avoid overcrowding, sear the pork until golden brown on all sides—about 3–4 minutes per side. Set the browned pork aside.
3. Braise the Pork
Return all seared pork to the pot. Add roasted green chiles, diced tomatoes, chopped garlic, and rice vinegar. Stir gently to combine and cover. Place in a 300°F (150°C) oven and cook for 5–6 hours. Around 3–4 hours in, check the liquid and seasoning—add salt if needed. Continue cooking until the pork is falling-apart tender.
4. Shred & Finish
When done, skim excess fat from the top of the braising liquid. Remove pork and shred it with forks. Return shredded pork to the flavorful juices and mix to coat.
5. Serve & Enjoy
Scoop the carnitas into tortillas for tacos or fill burritos. It’s also great atop rice and beans or in grain bowls. Serve with your favorite toppings and savor every bite.
Chef’s Tips
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Mix lean and fatty cuts for ideal tenderness and depth of flavor
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Sear pork in batches to ensure a deep caramelized crust
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Medium heat and long braise unlock flavor and fork-tender texture
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Skimming fat gives you rich yet balanced carnitas that aren’t greasy
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Letting the pork soak in its juices before serving amplifies juiciness
Storage Tips
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Store leftovers in an airtight container in the fridge for up to 4 days
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Reheat gently over stove or in the oven with added sauce to preserve juiciness
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Freeze portions for up to 3 months—thaw overnight and reheat gently
Final Thoughts
This Green Chile Pork Carnitas recipe is proof that simple prep and smart flavor layering deliver unforgettable results. Smoky, garlicky pork with zesty green chiles served its best. Whether you’re feeding a crowd or prepping meals for the week, it’s versatile, indulgent, and cozy—perfect for every occasion.
Green Chile Pork Carnitas
Ingredients
Method
- Cut pork into 3-inch cubes or strips. In a small bowl, combine sea salt, black pepper, ancho chile powder, and granulated garlic. Coat the pork cubes generously and evenly with this rub.
- Heat a large Dutch oven or 8-qt pot over medium heat. Add a few tablespoons of vegetable oil. Working in batches to avoid overcrowding, sear the pork until golden brown on all sides—about 3–4 minutes per side. Set the browned pork aside.
- Return all seared pork to the pot. Add roasted green chiles, diced tomatoes, chopped garlic, and rice vinegar. Stir gently to combine and cover. Place in a 300°F (150°C) oven and cook for 5–6 hours. Around 3–4 hours in, check the liquid and seasoning—add salt if needed. Continue cooking until the pork is falling-apart tender.
- When done, skim excess fat from the top of the braising liquid. Remove pork and shred it with forks. Return shredded pork to the flavorful juices and mix to coat.
- Scoop the carnitas into tortillas for tacos or fill burritos. It’s also great atop rice and beans or in grain bowls. Serve with your favorite toppings and savor every bite.
