Hatch Green Chile Tinga de Puerco

Hatch Green Chile Tinga de Puerco is a bold and flavorful take on a traditional Mexican dish, combining tender, slow-cooked pork with the smoky heat of roasted Hatch green chiles and chipotle peppers.

This hearty recipe is perfect for filling tacos, topping tostadas, or serving over rice. The addition of fresh cilantro, creamy avocado, and crumbled Cotija cheese creates a vibrant, satisfying meal that’s sure to impress at any gathering.

Why You’ll Love Hatch Green Chile Tinga de Puerco:

People will love Hatch Green Chile Tinga de Puerco for its rich, smoky flavor and tender, melt-in-your-mouth pork.

The combination of roasted Hatch green chiles and chipotle peppers creates a perfect balance of heat and smokiness, while the chorizo adds a savory depth.

This recipe is versatile, easy to customize, and perfect for tacos, tostadas, or bowls.

Its vibrant toppings like avocado, cilantro, and Cotija cheese provide a fresh contrast, making it a crowd-pleaser for any occasion.

Key Ingredients:

Pork Shoulder: The foundation of the dish, becoming tender and shreddable after slow cooking.

Hatch Green Chiles: Roasted and chopped, they add a smoky, Southwestern flavor unique to this recipe.

Chipotle Chiles in Adobo: Provide a smoky heat and depth to the sauce.

Mexican Chorizo: Adds a rich, spiced base that enhances the overall flavor.

Tomatoes: Create a hearty and tangy sauce to coat the pork.

Cilantro and Lime: Brighten and balance the dish, adding a fresh finishing touch.

Hatch Green Chile Tinga de Puerco

Ingredients

2 tablespoons cooking oil

1 medium yellow onion, diced

4 cloves garlic, minced

1 (15-ounce) can diced tomatoes

3 chipotle chiles in adobo sauce

1 teaspoon dried oregano

1/2 teaspoon dried thyme

2 roasted Hatch green chiles, peeled and chopped

1 pound fresh Mexican chorizo, casing removed

1 1/2 pounds pork shoulder, cut into bite-sized cubes

1 bay leaf

1 teaspoon coarse salt

2 cups water or chicken broth

1/2 cup chopped fresh cilantro, plus extra for garnish

1 tablespoon lime juice

For Serving

Warm corn tortillas

1 avocado, sliced

Crumbled Cotija cheese

Lime wedges

Instructions

Prepare the Sauce:

Preheat your oven to 300°F. Heat 1 tablespoon of oil in a Dutch oven over medium-low heat. Add the onion and garlic, stirring occasionally, and cook until softened and aromatic, about 4 minutes.

Transfer to a blender along with the tomatoes, chipotle chiles, oregano, thyme, and Hatch green chiles. Blend until smooth and set aside.

Cook the Chorizo:

Wipe out the Dutch oven and heat the remaining tablespoon of oil over medium heat. Add the chorizo and cook, breaking it into small pieces, until browned and cooked through, about 8–10 minutes.

Combine Ingredients:

Turn off the heat and return the pork shoulder to the Dutch oven along with the bay leaf, salt, blended sauce, and water or broth. Stir gently to combine, cover the pot, and place it in the oven.

Bake Until Tender:

Cook for 2–2 1/2 hours or until the pork is tender enough to shred and the sauce has thickened. Alternatively, transfer everything to a slow cooker and cook on low for 6 hours.

Finish the Dish:

Use two forks to shred the pork directly in the pot. Stir in the chopped cilantro and lime juice. Taste and adjust seasoning if needed.

Serve:

Serve warm on corn tortillas, topped with avocado slices, crumbled Cotija cheese, extra cilantro, and a squeeze of lime.

This dish is perfect for tacos, tostadas, or even over rice, and the Hatch green chiles add a smoky Southwestern twist to this traditional favorite. Enjoy!

Notes:

Adjust Spice Level: For a milder dish, use fewer chipotle chiles or substitute with mild green chiles. For more heat, leave the seeds in the Hatch green chiles or add extra chipotle.

Roasting Hatch Chiles: If using fresh Hatch chiles, roast them over an open flame or under a broiler until charred, then peel and chop for the best flavor.

Make Ahead: The dish tastes even better the next day as the flavors meld. Reheat gently on the stovetop or in a slow cooker.

Slow Cooker Option: For convenience, cook the dish on low for 6–8 hours instead of using the oven.

Serving Variations: Try serving the tinga over rice, in burritos, or as a topping for nachos for versatile meal options.

Leftovers: This dish freezes well, so make a double batch and save some for a quick future meal.

Chorizo Substitute: If Mexican chorizo isn’t available, you can use ground pork seasoned with paprika, garlic, and chili powder as an alternative.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this recipe without using a Dutch oven?

Yes! If you don’t have a Dutch oven, you can use a large, oven-safe pot or even a slow cooker.

For the slow cooker, follow the same instructions but cook on low for 6 hours instead of baking in the oven.

Can I substitute the pork shoulder for another cut of meat?

Yes, you can use pork butt, pork loin, or even chicken thighs if you prefer.

Pork shoulder is ideal for its tenderness and ability to shred easily after slow cooking, but other cuts can work as well.

How can I adjust the spice level of the dish?

To make it milder, reduce the amount of chipotle chiles or remove the seeds and membranes from the Hatch green chiles.

For more heat, add extra chipotle peppers or keep the seeds in the chiles.

Can I prepare this dish in advance?

Yes, Hatch Green Chile Tinga de Puerco actually tastes even better the next day as the flavors have more time to meld together.

You can store it in the fridge for up to 3 days or freeze it for up to 3 months.

What can I serve this dish with besides tortillas?

This dish is incredibly versatile.

It can be served with rice, beans, on top of nachos, or even as a filling for burritos or quesadillas.

You can also serve it with a side of sautéed vegetables or a fresh salad.

Do I need to roast the Hatch green chiles myself?

While roasting fresh Hatch green chiles enhances the flavor, you can use canned roasted Hatch chiles to save time.

If you do roast them, char them over a flame or broil them, then peel off the skin before chopping.

Can I use ground pork instead of chorizo?

Yes, you can substitute ground pork for the Mexican chorizo.

Just season it with smoked paprika, chili powder, garlic, and a pinch of cayenne pepper to mimic the flavor profile of chorizo.

How do I know when the pork is tender enough to shred?

The pork is ready to shred when it is fork-tender and easily falls apart.

You can test it with a fork—if it pulls apart easily, it’s done.

This typically takes 2–2 1/2 hours in the oven or 6 hours in the slow cooker.

Can I make this dish spicier or milder?

Yes! To make it milder, remove the seeds and veins from the chipotle peppers and Hatch green chiles.

To increase the heat, add more chipotle peppers or even a few jalapeños to the sauce.

Can I use a slow cooker instead of the oven?

Absolutely! Instead of baking in the oven, you can add all the ingredients to a slow cooker and cook on low for 6 hours, or until the pork is tender and shreddable.

This method is great for hands-off cooking.