Hatch Chile Verde with Pork Meatballs

Hatch Chile Verde with Pork Meatballs combines the robust flavors of roasted tomatillos and hatch green chiles with savory pork meatballs, creating a hearty and satisfying dish. This recipe celebrates the vibrant Hatch chiles, known for their smoky-sweet heat, which are charred to perfection under the broiler before being blended into a tangy verde sauce.

Paired with tender, juicy pork meatballs seasoned with toasted spices and fresh herbs, this dish offers a delightful balance of textures and flavors. Perfect for cooler evenings or anytime you crave comforting Southwestern flavors, this Hatch Chile Verde with Pork Meatballs is sure to become a favorite.

Hatch Chile Verde with Pork Meatballs

Ingredients

For the hatch chile verde sauce

vegetable oil

1 medium onion chopped

8 garlic cloves crushed

1 pound tomatillos, husked and rinsed

1½ pounds hatch green chiles (mild, or add some hot for heat)

2 cups chicken broth

½ cup loosely packed cilantro leaves

1½ teaspoons toasted and ground cumin seeds

2 teaspoons oregano (Mexican variety preferred)

salt

For the meatballs

2 ounces (approximately ½ cup) bread crumbs

⅓ cup milk

2 pounds ground pork (80/20 preferred)

1 medium onion grated

2 large eggs beaten

2 garlic cloves minced

1 teaspoon toasted and ground coriander seeds

1 teaspoon toasted and ground cumin seeds

2 teaspoon dried oregano (Mexican variety preferred)

2 teaspoon kosher salt

oil for cooking

Instructions

Make hatch chile verde sauce

Step 1:

Turn on the broiler.

Place the tomatillos and chiles on a large sheet pan.

Place the pan on the second rack from the top and broil on high heat.

Once charred, turn them over until opposite is charred, about 3-4 minutes per side.

Transfer the peppers to a bowl and cover with plastic wrap.

Once cooled, skin, seed and stem the peppers.

Step 2:

While the peppers are cooling coat the bottom of a 6-quart dutch oven with oil.

Add the onions and sauté over medium heat for 5-6 minutes until softened but not browned.

Add the garlic and cook another 1-2 minutes.

Step 3:

Transfer all the ingredients to a blender and pulse on high speed until pureed.

Return the sauce to the dutch oven.

Make the meatballs

Step 4:

To a large bowl add the breadcrumbs and milk.

Let the mixture stand for a few minutes.

Add the remaining ingredients and mix using your hands just until the mixture is combined and ingredients evenly distributed; be careful not to overwork it.

Portion the meat into equal sizes and roll into balls; I like to using cupcake scoop.

Step 5:

Fill a large high-sided frying pan with ¼ of vegetable oil.

Heat the pan over medium-high heat.

Working in batches as to not overcrowd the pan and cook the meatballs a few minutes on each side until browned.

Finish cooking the meatballs and reduce the sauce

Step 6:

Add the browned meatballs to the hatch chile verde sauce.

Cover the pot and simmer for 20 minutes or until the meatballs are cooked through.

If the sauce is too thin, remove the lid and cook another 10 minutes

Step 7:

Serve immediately or chill and reheat.

The flavors will improve after a few days.

Notes:

Flavorful Verde Sauce: The sauce starts with charred tomatillos and hatch green chiles, providing a smoky and slightly spicy base that’s balanced by the sweetness of the tomatillos. Chicken broth and fresh cilantro add depth and freshness to the sauce.

Preparation of Chiles: Roasting the chiles and tomatillos under the broiler intensifies their flavors and adds a hint of smokiness, essential for authentic verde sauce.

Blending and Simmering: After roasting and cooling, the chiles and tomatillos are blended with sautéed onions and garlic until smooth, creating a velvety texture. Simmering the sauce allows the flavors to meld, enhancing its complexity.

Pork Meatballs: Ground pork mixed with breadcrumbs soaked in milk, grated onion, and a blend of toasted spices (coriander, cumin, and oregano) yields tender and flavorful meatballs. The addition of eggs helps bind the mixture together.

Cooking Technique: Browning the meatballs in oil before adding them to the verde sauce ensures a rich, caramelized exterior and enhances their overall flavor profile.

Simmering and Serving: Once combined with the sauce, the meatballs simmer until cooked through, absorbing the flavors of the verde sauce. This step allows the meatballs to become tender and juicy while infusing with the sauce’s flavors.

Versatility and Storage: This dish can be served immediately or chilled and reheated, as the flavors continue to develop over time. It’s versatile for both immediate meals and make-ahead options for gatherings.

Garnishing and Serving: Garnishing with fresh parsley and shaved Parmesan cheese adds a final touch of freshness and richness, enhancing the visual appeal and taste.

Adjusting Heat Levels: Adjusting the heat of the dish can be easily done by varying the amount of hot hatch chiles used, making it adaptable to personal preferences.

Ideal for Gatherings: With its robust flavors and comforting appeal, this dish is perfect for family dinners or entertaining guests, providing a hearty and satisfying meal.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use different types of chiles if I can’t find hatch green chiles?

Yes, you can substitute with Anaheim or poblano peppers for a similar flavor profile.

Adjust the quantity based on your preference for heat.

Can I prepare the sauce ahead of time?

Absolutely! The hatch chile verde sauce can be made in advance and stored in the refrigerator for up to 3 days or frozen for longer storage.

What should I serve with Hatch Chile Verde with Pork Meatballs?

It pairs well with rice, quinoa, or crusty bread to soak up the delicious sauce.

A side of fresh salad or steamed vegetables complements the dish nicely.

Can I bake the meatballs instead of frying them?

Yes, you can bake the meatballs at 400°F (200°C) for about 20-25 minutes or until cooked through.

This method reduces oil usage and is a healthier alternative.

How spicy is this dish?

The heat level depends on the type of hatch green chiles you use.

Mild chiles will give a subtle heat, while adding hotter varieties will increase spiciness.

Adjust to your preference.

Can I use ground turkey instead of pork?

Yes, ground turkey can be substituted for pork if you prefer a leaner option.

The cooking time for the meatballs may vary slightly.

What is the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheat gently on the stovetop or in the microwave until heated through.

Can I make this dish vegetarian?

Yes, you can make a vegetarian version by omitting the meatballs and using vegetable broth instead of chicken broth.

Add more vegetables like diced potatoes or bell peppers for substance.

How do I adjust the seasoning if the sauce is too spicy or not spicy enough?

To reduce spiciness, use fewer hot chiles or remove seeds and membranes before blending.

To increase spiciness, add a pinch of cayenne pepper or a diced jalapeño during cooking.

What is the best way to reheat the dish?

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through.

You may need to add a splash of broth or water to loosen the sauce.