Hatch Green Chile & Pork Chops Skillet

Instructions:

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Season the pork chops with salt and pepper, then sear them on both sides until browned. Remove and set aside.
3. Add the diced onion and garlic to the pan and cook until softened.
4. Stir in the Hatch green chiles, tomatoes, cumin, and oregano.
5. Return the pork chops (or pork chunks) to the skillet, nestling them into the mixture.
6. 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.
7. 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.