Hatch green chile and pork is a timeless Southwestern pairing, and this skillet version captures that comforting, rustic flavor with incredible ease. The natural richness of pork chops combines beautifully with the smoky heat of roasted Hatch chiles, creating a dish that feels slow-simmered and deeply seasoned, yet comes together with minimal fuss. Each bite delivers tender pork covered in a savory, chile-forward sauce that embodies true New Mexican cooking.
The process starts by searing the pork chops to develop flavor and lock in juices. Once browned, the onions and garlic soften in the same pan, absorbing the flavorful bits left behind. The roasted Hatch chiles and tomatoes form the heart of the sauce, bringing both brightness and gentle heat. A mix of cumin and oregano adds warmth and earthiness, rounding out the dish with a distinctly Southwestern character.
As everything simmers together, the pork becomes tender while the broth reduces into a rich, chile-infused sauce. Whether you keep the pork whole or cut it into chunks, the result is a comforting one-pan meal that’s satisfying and full of personality. It’s equally at home served over rice, alongside beans, or tucked into warm tortillas for an easy, rustic dinner.
A swirl of butter and a squeeze of lime at the end transform the sauce, adding silkiness and brightness that enhance all the flavors. Simple, flavorful, and incredibly versatile, this skillet meal is one you’ll return to time and time again whenever you’re craving Hatch chile comfort.
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
- 4–6 pork chops (bone-in or boneless), cut into chunks if preferred
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1–2 cups roasted Hatch green chiles, chopped
- 1 cup diced tomatoes
- 1 ½ cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Season the pork chops with salt and pepper, then sear them on both sides until browned. Remove and set aside.
- Add the diced onion and garlic to the pan and cook until softened.
- Stir in the Hatch green chiles, tomatoes, cumin, and oregano.
- Return the pork chops (or pork chunks) to the skillet, nestling them into the mixture.
- Pour in the chicken broth, bring to a gentle boil, then reduce heat and simmer for 30–40 minutes, or until the pork is tender.
- Taste and adjust seasoning. Serve as-is or over rice, beans, or warm tortillas.
Variations
- Add diced potatoes to make the dish heartier.
- Stir in a splash of salsa verde for extra tang and depth.
- Use pork shoulder chunks instead of chops for an even more tender result.
- Add a handful of corn kernels for sweetness.
- Swap tomatoes for tomatillos for a brighter, more acidic sauce.
Tips
- Sear the pork well—it builds the foundation of the sauce.
- Adjust the heat level based on the Hatch chiles you use.
- Add a spoonful of butter at the end for a silky, restaurant-quality finish.
- A squeeze of lime brightens the richness and enhances the chile flavor.
- Leftovers reheat beautifully and make excellent taco or burrito filling.
