Home » Recipes » Pork Chili Recipe with Roasted Hatch Chiles
by Mike Hultquist · · 25 Comments · Jump to Recipe
This pork chili recipe is made with tender pork shoulder, roasted New Mexican peppers, fire roasted tomatoes and lots of spices, the perfect spicy chili. Grab a bowl! Perfect for game day.
Easy Pork Chili Recipe
It's time for a comforting bowl of Pork Chili, my friends. Everyone wants a bowl of wonderfully spicy chili this time of year, and flat out, chili is just what we need when the weather turns a bit colder to help warm the bones.
There is something about a good bowl of chili that always satisfies, and I love that there are so many ways to make it. Beans or no beans, different meat options, and don't even get me started on the seasonings.
This is where the playground opens up the most for me because I'm a spice fanatic, and there are SO MANY spices that I love, some of which I have included in this recipe.
This particular recipe is a pork chili recipe that I love. I use pork shoulder, which is very flavorful when you cook it down slowly in a pot, along with lots of spices, kidney beans, sweet onion, jalapeno peppers, garlic, fire roasted tomatoes, and roasted Hatch chiles, which are huge on flavor.
About the Hatch Chiles
Hatch peppers are unique in that they are grown in the Hatch region of New Mexico. Hatch peppers aren't actually a single type of pepper, but a variety, so named because of the region where they are grown.
The reality is that "Hatch Chili Peppers" actually belong to the broader category of New Mexican peppers, and there are many types. You can learn more about Hatch Chili Peppers here, including types and history. Hatch peppers typically range in heat levels from 1,000 - 8,000 Scoville Heat Units, which is quite mild to about jalapeno pepper level heat.
Harvesting season runs from August through September.I got a mild variety - they are New Mexico 6-4 types to be more specific - and they are DELICIOUS. They were delivered already roasted, frozen. All I had to do was thaw them out and I'm ready to get cooking!
Let's talk about how to make pork chili, shall we?
Pork Chili Ingredients
- Pork Shoulder. You can use pork loin or pork tenderloin for leaner options. Ground pork is great, too. If you do not want to use pork, use chicken breast. White meat chicken is a great alternative. Chicken thighs are a good option as well. It also works with cubed or ground beef.
- Olive Oil.
- Vegetables. Onion, jalapeno peppers, garlic, tomatoes (I'm using fire roasted), roasted Hatch chiles (see recipe notes).
- Seasonings. Ancho powder, guajillo powder, New Mexican chili powder, cumin, salt and black pepper.
- Extras. Kidney beans, tomato sauce.
How to Make Pork Chili - The Recipe Method
Brown the Pork and Vegetables. First, heat olive oil in a large pot and add the pork shoulder, onion and jalapeno peppers. Cook them on high heat for 5-6 minutes to brown the pork and soften the vegetables.
Garlic and Seasonings. Add the garlic and seasonings and cook another minute, stirring. You can smell when the garlic is ready. So good!
Tomatoes. If using fresh tomatoes, chop them and add them to the pot. Diced tomatoes are great. Cook about 10 minutes to let them break down. If using canned fire roasted tomatoes, just add them to the pot and go to the next step.
Remaining Ingredients. Add the remaining ingredients, including your chopped Hatch peppers and all those seasonings, and give it all a good stir.
Simmer the Chili. Cover and cook the chili on low for at least 1 hour to let the flavors develop, stirring occasionally. The flavors really develop when it is slow cooked. Adjust for seasonings if you wish.
So incredible on flavor. Comfort food extraordinaire.
Garnish and Serve. I garnish mine with crumbly white queso fresco or homemade queso blanco, as well as fresh chopped cilantro and spicy chili flakes. Try with lime wedges, sour cream, red onions. Don't forget the hot sauce!
Boom! Done! Good stuff, isn't it? I love a good pork chili. The pork shoulder is so incredibly tender after the low and slow cooking. You can also simmer it in your crock pot or Instant pot.
Recipe Tips & Notes
Adjusting the Heat Factor
If you order or grow a milder variety of Hatch or New Mexico chile peppers, you can easily up the heat by incorporating a spicy chili powder or spicy chili flakes. I added some chili flakes to mine for a bit of zing.
Or, either order or grow a hotter variety of New Mexican peppers, such as the Sandia pepper, which is about as hot as a jalapeno pepper.
Can You Make This Recipe with Other Peppers?
Absolutely. If you do not have access to Hatch or New Mexico peppers, you can make this with any larger, thicker walled pepper, such as the Anaheim, large Italian sweets (think Corno di Toro), and yes, even sweet bell peppers or other green chilies.
Try poblano peppers for this recipe as well. They're great.
Try it with black beans, too. Looking for a touch of sweet depth? Stir in a couple tablespoons of brown sugar and let it simmer through.
Where Can You Buy Hatch Chile Peppers?
I have a list of online resources where you can buy Hatch Chile Peppers.
Storage Information
You can store leftover chili in a sealed container in the refrigerator for up to 5 days. Simply reheat it over medium heat in a pot on the stovetop to enjoy again.
You can also freeze chili in freezer containers for 3 months or longer. I freeze batches of chili all the time.
That's it, my friends! I hope you enjoy your chili! Grab yourself a bowl!
Try Some of My Other Popular Chili Recipes
- Slow Cooker Southwest Beef Chili
- White Bean Chicken Chili
- Homemade Roasted Tomatillo Pork Chili
- Chili Colorado
- Chili con Carne
- Chili Verde
- Shrimp and Red Bean Chili
- Cincinnati Chili
- "Real Deal" Turkey Chili
- Crockpot Chili
- Carne Adovada
Try Some of My Popular Hatch Pepper Recipes
- Hatch Chile Salsa
- One Pan Hatch Chile Cheese Dip
- Roasted Hatch Chile-Beer Mustard
- Spicy Pork-Hatch Chile Casserole
- Caribbean-Style Flame Roasted Pepper Bisque with Seared Shrimp
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Pork Chili Recipe with Roasted Hatch Chiles
This pork chili recipe is made with tender pork shoulder, roasted New Mexican peppers, fire roasted tomatoes and lots of spices, the perfect spicy chili.
Course: Main Course
Cuisine: American
Keyword: chili, Hatch Chile Peppers, pork, spicy
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 10 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Calories: 183kcal
Author: Mike Hultquist
Servings: 6
Tap or hover to scale
5 from 5 votes
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Ingredients
- 1 tablespoon olive oil
- 1.5 pounds pork shoulder cut into 1 inch cubes (can use pork loin or ground)
- 1 large sweet onion chopped
- 2 jalapeno peppers chopped
- 4 cloves garlic chopped
- 1 tablespoon ancho powder
- 1 tablespoon guajillo powder
- 1 tablespoon New Mexican chili powder or use chipotle powder
- 1 tablespoon Salt
- Black pepper to taste
- 1 teaspoon freshly ground cumin
- 2 cans red kidney beans
- 28 ounce fire roasted tomatoes or use equivalent fresh
- 1 pound roasted Hatch peppers chopped
- 14 ounce tomato sauce
Instructions
Heat the oil in a large pot and add the pork, onion and jalapeno peppers. Cook them 5-6 minutes to brown the pork and soften the vegetables.
Add the garlic and seasonings and cook another minute, stirring.
If using fresh tomatoes, chop them and add them to the pot. Cook about 10 minutes to let them break down. If using canned fire roasted tomatoes, just add them to the pot and go to the next step.
Add the remaining ingredients and give it all a good stir. Break apart as needed with a wooden spoon.
Cover and cook the chili on low for at least 1 hour to let the flavors develop, stirring every now and then. Adjust for seasonings if you wish.
Serve in bowls with your favorite fixins.
Video
Notes
Serves 6-8.
Heat Factor. Medium. You'll get some decent heat here, but if you're looking to up that heat factor, incorporate hotter peppers or add in extra spicy chili powder or chili flakes. Hot sauce is also a nice addition for both heat and flavor.
Nutrition Information
Calories: 183kcalCarbohydrates: 19gProtein: 12gFat: 6gSaturated Fat: 1gCholesterol: 30mgSodium: 2854mgPotassium: 655mgFiber: 4gSugar: 9gVitamin A: 2445IUVitamin C: 51.3mgCalcium: 117mgIron: 3.7mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
NOTE: This recipe was updated on 3/18/22 to include new information and video. It was originally published on 9/12/18.
Reader Interactions
Comments
Carla says
If using dried roasted hatch peppers, should they be reconstituted first?
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Mike Hultquist says
Carla, if using dried pods, yes, I would rehydrate them first, then puree into paste, then swirl into the chili to simmer. I hope you enjoy it!
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Randall says
Good stuff! I am a green chile!Reply
Mike Hultquist says
Oh yeah!
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Linda Cassaly says
We will be competing in a chili cook-off in late February so we are trying out your chili recipes. We made this one with ground pork and it was wonderful. We loved the bold chili flavors. We will be testing out one of your other chili recipes for Super Bowl Sunday and then picking one for the competition. If we do this one for the cook-off, we will do it with a combination of diced and ground pork.Reply
Mike H. says
Sounds like a plan, Linda - if you do it, please let me know how the cook-off goes. Good luck!
Reply
mike malsberger says
Loved it, and so did my wife! I used 1 Tblsp Madera chile and 2 Tblsp Sonora Sun (from Pendery's in Ft Worth), which gave it a really mellow and rich flavor with only moderate heat. Roasted Anchos worked great: good substitute for the Anahiems.
I really HATE beans in my chile, so I used half a pound of cracked hominy (soaked overnite) instead. I recommend the dry hominy - dont use canned, the texture of the canned is pretty nasty.
Next time I make this, i think I will go with ground pork instead, and save some time cutting up pork shoulder.Reply
Mike Hultquist says
Very nice! I love the use of hominy here, Mike. Sounds fantastic! Glad you enjoyed it. Thanks for sharing. =)
Reply
DustyDave says
I used chilis that I roasted over charcoal and smoked concurrently with Apple wood smoke. I cleaned out the freezer of any little scraps of pork and trimmed some freezer burned country ribs. Then cooked it in my crock pot on low. Incredibly pleased!!!!
DustyReply
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you enjoyed it, Dusty. I like the extra smoky touch. Thanks for sharing!
Reply
Cody in Arizona says
This is turning out really great so far! Still simmering and salivating but I love a good, long, slow chili simmering session. Doubled this tonight with extra pork shoulder, some leftover Fresno pepper mash from my first hot sauce attempt in place of some of the jalapeno, some extra Ancho in place of the Guajillo, fresh roasted Green Hatch Chiles in place of the reds, and 1.5 bottles of Firestone Walker 805 Cerveza (brewed with lime), cuz I don't make chili without beer, and a funner variable there is not! Thanks for the inspiration Mike! I've been looking for a somewhat lighter variation on my own secret age old recipe. This is it brother.Reply
Michael Hultquist - Chili Pepper Madness says
Sounds awesome, Cody!!
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Stacy Stewart says
Mike
My husband isn't a big chunky tomato fan, but would love the spicy pork in this dish. Do the tomatoes cook down pretty much?
Thanks
Reply
Michael Hultquist - Chili Pepper Madness says
Stacy, they DO break down quite a bit, but if you want it smoother, you can use tomato sauce only, or puree the fire roasted tomatoes a bit to break them down before cooking. Let me know how it goes for you.
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LeRoy A Jennings says
Mike,
Where can you buy hatch pepper seeds or plants?Reply
Michael Hultquist - Chili Pepper Madness says
LeRoy, see this page on Where to Buy Hatch Chiles. Enjoy! https://www.chilipeppermadness.com/resources/where-to-buy-hatch-chile-peppers/
Reply
carol says
i'm getting to make this recipe . My question is can I bake this in the oven, if so what temp? Thank Yoy Carol
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Michael Hultquist - Chili Pepper Madness says
Carol, I believe this would work fine in the oven. After you sear the pork and get everything into the pot, I would bake it about 250 degrees F for at least 1 hour, until the pork is very tender. You may need longer for the tough cuts of pork shoulder to break down. Let me know how it goes for you.
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Jazz says
Hi Mike! I just wanted to clarify that the peppers are roasted, THEN weighed. Yes?
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Michael Hultquist - Chili Pepper Madness says
Jazz, for this recipe, it is 1 pound of already roasted Hatch chiles. Enjoy.
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Ken says
get your hatch chile from
chiletraditions .com the best hatch New Mexico chile and best priceReply
Jeremie says
An excellent chili, very tasty, full of flavors!
Just changed shoulder to bacon, and it was fat 'n nice. I have to substitute guajillo with passila too (my guadillo powder was too old).Reply
Michael Hultquist - Chili Pepper Madness says
That's great, Jeremie! I know you love your bacon, my friend!
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Mimi says
Wow! This chili looks fabulous! And it’s getting closer to chili season where I live. However I’ve never seen anything but green hatch peppers. Maybe I need to grow my own!
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Michael Hultquist - Chili Pepper Madness says
Thanks, Mimi. Absolutely, you should grow some of the Hatch types. Check out my page About Hatch Chili Peppers to see what types you might grow. Great peppers!
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