I love this time of year in Central Texas when the grocery stores are filled with everything “Hatch”…that’s Hatch green chiles from Hatch, New Mexico. My local store has Hatch peppers in sausage, burgers, cheese, dips, chips, hot or mild roasted, you name it.
Today I picked up a large container of freshly roasted Hatch green chiles. The work of roasting was already done for me; all I had to do was come up with a recipe. One of my favorite recipes usually comes about in the Fall as I’m preparing a dish, usually some kind of chili, for our neighborhood Halloween party. I usually create something I call Ghostly White Chili with white hominy, white beans and ground chicken or turkey meat, but with these beautiful, freshly roasted chiles I began to dream of pork and green chile stew. I picked up a package of pork loin chops and was on my way.
I’ve read and made many green chile recipes over the years but I usually go back to the basics and allow the green chile to be the star. And that’s how I came up with Hatch Green Chile and Pork Stew. My family loves this combination of flavors in this pork stew. My daughter’s favorite way to eat it is with a bowl of rice and a squeeze of fresh lime but I love it with warm corn tortillas and all the trimmings. Tonight however, I’m opting for simply the stew with avocado, lime, green onion, cilantro and sour cream.
Gather
Step by Step
- If you cannot find your peppers already roasted, roast them either under the broiler or on a gas stove top or check out this how-to link from Sprouts Farmer’s Market http://www.sprouts.com/features/how-to-roast-hatch-chiles-at-home. After roasting, place peppers in glass bowl and cover with plastic to steam. This will make the peppers easier to peal/clean when they are cool enough to handle. Use a paper towel to help remove the blackened skin if necessary.
- Season the diced pork with salt and pepper.
- Heat a Dutch oven or large pot over medium-high to high heat. When hot, add two tablespoons of olive oil and the seasoned, diced pork. Partially cover the pot and cook on high for 4 minutes, stirring once or twice.
- Add ground cumin and coriander to meat, stir and cook for about 30 seconds.
- Add onions, peppers and garlic. Continue cooking for 5 minutes over medium-high to high heat stirring every minute or so until vegetables become tender.
- Add stock, bring to boil then reduce heat to low and partially cover. Simmer for 20 minutes, stirring occasionally, until stock is reduced by about ¼.
- Add 2 tablespoons to ¼ cup of chopped cilantro.
- Serve with any or all of the optional sides.
Nutrition
WW PP 5; Calories 200; Total Fat 8.7g; Saturated Fat 2.5g; Trans Fat 0.0g; Cholesterol 46mg; Sodium 476mg; Total Carbohydrates 7.9g; Dietary Fiber 0.8g; Sugars 1.3g; Protein 20.9g
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