When Hatch chile season rolls around, there’s no better way to celebrate than with a steaming bowl of Hatch Green Chile Pork Pozole. This dish is a beautiful fusion of traditional Mexican pozole and the earthy heat of New Mexico’s prized Hatch chiles. It’s rich, green, and brimming with roasted chile flavor, tender pork, and chewy hominy—all simmered together in a deeply satisfying, soul-hugging stew.
This version of pozole has become a family favorite in my kitchen. It’s inspired by the way my abuela would make red pozole on holidays, but here, I’ve given it a fresh green makeover that hits all the right notes: smoky, spicy, tangy, and comforting. Whether you’re new to Hatch chiles or a lifelong fan, this bowl is guaranteed to warm your heart.
Table of Contents
Why You’ll Love This Recipe
-
Packed with authentic Southwest flavors from Hatch green chiles
-
Tender, slow-simmered pork for maximum depth
-
Earthy pepitas and tomatillos bring a nutty, tangy twist
-
Great for gatherings or meal prepping ahead
-
Fully customizable with vibrant toppings and garnishes
Ingredients
For the Pork and Broth:
-
2½ pounds pork butt or shoulder, cut into 1¼-inch chunks
-
Salt and black pepper, to taste
-
2–3 tablespoons avocado oil
-
1 medium white onion, diced
-
1 large bulb garlic, minced (divided)
-
2 liters water
-
3 to 4 bay leaves
For the Green Chile Sauce:
-
6 medium to large Hatch green chiles, roasted, peeled, and cleaned
-
4 to 5 tomatillos, peeled, rinsed, and chopped
-
2 jalapeños, stems removed (reserve seeds for extra heat, optional)
-
A small handful of fresh cilantro
-
⅓ cup toasted pepitas
-
1 teaspoon toasted cumin seeds
-
2 cloves garlic, minced
-
2 cups water (for blending)
For the Pozole Base:
-
1 (30 oz) can maiz pozolero (hominy), with some of its liquid
-
2 teaspoons Mexican oregano
-
4 to 5 epazote leaves (fresh or dried)
For Garnishes:
-
4 cups finely shredded green cabbage
-
1 cup thinly sliced radishes
-
Crushed chile de árbol or piquín, to taste
-
8 to 12 lime wedges
-
Lightly crushed oregano, to taste
-
Finely chopped cilantro
-
Toasted pepitas, to taste
-
Sliced avocado (optional)
-
Corn tostadas, tortilla chips, or fried tortilla strips
Instructions
Step 1: Brown the Pork
Heat a large heavy pot over medium heat. Season the pork with salt and pepper, then add avocado oil and sear the meat on all sides until golden-brown. Stir occasionally to avoid sticking.
Step 2: Sauté the Aromatics
Add the diced onion and half the minced garlic. Sauté for 3–4 minutes until softened and aromatic.
Step 3: Simmer the Pork
Pour in 1½ liters of water and add bay leaves. Season lightly with salt. Bring to a boil, then lower the heat. Skim off any foam and simmer gently for about 2½ hours, until pork is fork-tender.
Step 4: Make the Green Chile Sauce
In a blender, combine Hatch chiles, tomatillos, jalapeños, cilantro, toasted pepitas, cumin seeds, remaining garlic, and 2 cups of water. Blend on high until smooth and vibrant green.
Step 5: Build the Pozole Base
Pour the green chile sauce into the pot of pork. Stir and bring to a gentle boil. Skim any remaining foam.
Add the hominy (with some of its liquid), Mexican oregano, and epazote leaves. Simmer for another 30 minutes to let the flavors marry.
Step 6: Serve and Garnish
Ladle pozole into bowls and load up with your favorite toppings: cabbage, radishes, crushed chile, lime wedges, oregano, cilantro, pepitas, and avocado.
Serve with crispy tostadas, chips, or fried tortilla strips on the side.
Tips for Success
-
Roast your Hatch chiles over an open flame or under the broiler for best flavor.
-
For extra heat, include some jalapeño seeds in the sauce.
-
Toast the pepitas and cumin seeds in a dry skillet before blending—they bring nutty depth.
-
Fresh epazote adds a unique herbal note, but can be skipped if unavailable.
Storage & Reheating
-
Refrigerator: Store leftovers in an airtight container for up to 4 days.
-
Freezer: Freeze in portions for up to 3 months. Reheat gently with a splash of broth or water.
FAQs
Can I use canned Hatch chiles?
Yes, but roasted fresh chiles offer superior depth and flavor.
Is this dish spicy?
Moderately—jalapeños and Hatch chiles add a kick. Adjust the heat by removing or adding seeds.
What if I can’t find epazote?
You can skip it or substitute with a bay leaf or small pinch of mint.
Final Thoughts
Hatch Green Chile Pork Pozole brings the soul of New Mexico into your kitchen with each spoonful. The balance of roasted green chiles, tomatillos, and slow-cooked pork makes it an unforgettable dish you’ll crave every winter—or any time you want cozy, craveable comfort in a bowl. Try it once, and you might just start stocking Hatch chiles in your freezer year-round.
Beyond its bold flavor, this recipe is also a celebration of heritage and seasonal ingredients. Whether you’re serving it at a family gathering, for a casual weeknight meal, or as a special treat on chilly weekends, it invites everyone to the table. It’s nourishing, deeply flavorful, and a beautiful reminder that comfort food can still be vibrant and fresh.
Share Your Bowls
Made this recipe? Snap a pic and tag #GreenChilePozole or #HatchChileLove on Instagram—I’d love to see how you make it your own!
Hatch Green Chile Pork Pozole
Ingredients
Method
- Heat a large heavy pot over medium heat. Season the pork with salt and pepper, then add avocado oil and sear the meat on all sides until golden-brown. Stir occasionally to avoid sticking.
- Add the diced onion and half the minced garlic. Sauté for 3–4 minutes until softened and aromatic.
- Pour in 1½ liters of water and add bay leaves. Season lightly with salt. Bring to a boil, then lower the heat. Skim off any foam and simmer gently for about 2½ hours, until pork is fork-tender.
- In a blender, combine Hatch chiles, tomatillos, jalapeños, cilantro, toasted pepitas, cumin seeds, remaining garlic, and 2 cups of water. Blend on high until smooth and vibrant green.
- Pour the green chile sauce into the pot of pork. Stir and bring to a gentle boil. Skim any remaining foam.
- Add the hominy (with some of its liquid), Mexican oregano, and epazote leaves. Simmer for another 30 minutes to let the flavors marry.
- Ladle pozole into bowls and load up with your favorite toppings: cabbage, radishes, crushed chile, lime wedges, oregano, cilantro, pepitas, and avocado.
- Serve with crispy tostadas, chips, or fried tortilla strips on the side.
