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.