Green Chile Pork Carnitas Recipe
This mouthwatering Green Chile Pork Carnitas recipe blends tender slow-cooked pork with roasted Hatch green chiles, fire-roasted tomatoes, and a bold seasoning mix. Perfect for tacos, burritos, or rice bowls, this dish is packed with deep, savory flavors and a subtle spicy kick.
Why You’ll Love This Recipe
Big Batch, Big Flavor: Perfect for family gatherings or meal prepping — this makes a large, flavor-packed batch that only gets better with time.
Slow-Cooked Goodness: Low and slow cooking guarantees fall-apart, juicy pork in every bite.
Versatile Uses: Serve it in tacos, over rice, in burritos, or freeze leftovers for a quick dinner later.
New Mexico Flavor: Hatch green chile gives this dish an authentic Southwestern taste that’s hard to beat.
Key Ingredients
Pork Loin & Pork Shoulder or Country Style Ribs: A combo of lean and fatty cuts ensures juicy, flavorful carnitas with just the right amount of richness.
Roasted Hatch Green Chile (40 oz): Medium-heat green chiles like 505 Brand add authentic smoky heat and tang.
Fire-Roasted Tomatoes (28 oz): Boosts depth with a subtle charred sweetness.
Garlic & Rice Vinegar: Enhances the flavor and balance.
Pork Rub: A robust mix of sea salt, black pepper, ancho chile powder, and garlic.
Expert Tips
Trim Excess Fat, But Not All: A little fat keeps the meat juicy and flavorful during slow cooking.
Sear in Batches: Don’t overcrowd your pot. Proper searing builds a crust that enhances flavor.
Check Seasoning Midway: Taste the broth at the 3–4 hour mark and adjust the salt if needed.
Use Leftover Juices: Skim the fat, but save the liquid gold! Mix it back in for moist, shredded carnitas full of flavor.
Ingredients:**
For the Pork:
- 10-12 lbs pork (a mix of lean and fatty cuts):
- 5-6 lbs Pork Loin
- 5-6 lbs Boneless Country Style Ribs or Boneless Pork Shoulder
- 40 oz jar of Roasted Hatch Green Chile (Medium Heat, such as 505 Brand)
- 28 oz can of Diced Tomatoes or Fire Roasted Diced Tomatoes
- 5 cloves garlic, roughly chopped
- 1/4 cup rice vinegar
For the Pork Rub Seasoning:
- 6 tablespoons sea salt
- 2 tablespoons black pepper
- 2 tablespoons ancho chile powder
- 2 teaspoons granulated garlic
Pantry Seasonings:
- Salt, to taste
- Black pepper, to taste
- Ancho chile powder, to taste
- Granulated garlic, to taste
- Vegetable oil (for searing)
Instructions:
Step 1: Prepare the Pork
- Cut the pork into 3-inch cubes or strips, depending on the cut you have.
- In a small bowl, mix the sea salt, black pepper, ancho chile powder, and granulated garlic to create the pork rub seasoning.
- Rub the seasoning mixture generously on all sides of the pork cubes.
Step 2: Sear the Pork
- Heat a large Dutch oven or an 8-quart pot over medium heat.
- Add a few tablespoons of vegetable oil to the pot.
- Sear the pork in batches, adding more oil as needed. Be sure not to overcrowd the pot to allow for a nice golden-brown crust to form on each piece.
- Turn the pork every 3-4 minutes to sear all sides evenly. Once each batch is seared, set it aside.
Step 3: Slow Cooking
- After all the pork has been seared, return it to the Dutch oven or pot.
- Pour the diced tomatoes, chopped garlic, roasted green chiles, and rice vinegar over the pork.
- Gently stir to combine and distribute the ingredients evenly.
- Cover the pot with a lid and place it in the oven. Cook at 300°F (150°C) for 5-6 hours.
- At the 3-4 hour mark, check the braising liquid and taste the pork. Adjust seasoning with additional salt if needed.
- The pork will cook down into a tender, juicy consistency and will be swimming in delicious juices.
- Once cooked, skim off any excess fat from the top of the liquid with a spoon before shredding the meat.
- Shred the pork using two forks and mix it back into the juices for a flavorful, juicy result.
Step 4: Serve
- Enjoy the Green Chile Pork Carnitas in tacos, burritos, or serve as a flavorful topping for rice and beans.
Important Notes When Making This Recipe
Use an Oven-Safe Dutch Oven or Roasting Pot: You’ll need a large vessel to both sear and slow-cook your meat.
Oven Placement Matters: Place the pot on the center rack for even heat distribution.
Let it Rest: After shredding the pork, let it sit in the juices for at least 15 minutes before serving.
Nutrition Information(Per Serving, Approx. based on 24 servings)*
(Note: This will vary depending on fat trimming and serving size.)
Calories: 390
Protein: 35g
Fat: 24g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 780mg
Frequently Asked Questions
Can I make this in a slow cooker instead of the oven?
Yes! After searing, transfer everything to a slow cooker and cook on low for 8–10 hours or high for 5–6 hours.
Is this dish spicy?
It has medium heat thanks to the roasted Hatch green chiles. For less spice, use mild green chiles or reduce the amount.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a pan or microwave with a splash of broth or water.
What’s the best way to reheat carnitas?
Reheat in a skillet over medium heat for crispy edges or microwave with a damp paper towel for moisture.
Can I make this ahead of time?
Yes! In fact, carnitas taste even better the next day as the flavors deepen.
Enjoy these Green Chile Pork Carnitas for your next taco night or family meal — you’ll be coming back for seconds (and thirds)!