Aletheas Hatch Chile Verde Recipes

HATCH CHILE VERDE

Hatch Chile Verde image

Hubby and I are Hatch chile fanatics. We buy 50 pounds of roasted Hatch chiles when they are in season. We portion them out and freeze them so they are readily available. This chile verde does not call for tomatillos because I wanted the chiles to be the star of the recipe.

Provided by Yoly

Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes

Time 2h50m

Yield 8

Number Of Ingredients 12

Ingredients

8 each Hatch chile peppers, or more as needed
2 pounds pork butt, cut into 1-inch chunks
½ cup water
½ teaspoon salt
1 tablespoon oil, or as needed
1 onion, diced
6 cloves garlic, pressed
1 tablespoon ground cumin
¼ cup all-purpose flour
4 cups chicken broth, or more as needed
1 (14.5 ounce) can diced tomatoes
1 pinch salt and ground black pepper to taste

Steps:

Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes.
Peel off charred skins, remove seeds, and cut 1/2 of the chiles into 1-inch squares. Set aside. Place remaining chiles in a food processor and process until finely chopped. Add processed chiles to chopped chiles. Set aside.
Combine pork cubes, water, and salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly until the water evaporates and the pork browns in its rendered fat, 15 to 20 minutes. Remove pork and set aside.
Heat oil in the Dutch oven. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in flour and cook for 1 to 2 minutes. Add chiles, pork, chicken broth, canned tomatoes, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until pork cubes are fork-tender, about 1 1/2 hours.

Nutrition Facts : Calories 218.7 calories, Carbohydrate 13.4 g, Cholesterol 51.5 mg, Fat 11 g, Fiber 2.3 g, Protein 15.7 g, SaturatedFat 3.6 g, Sodium 862 mg, Sugar 5.4 g

ALETHEA'S HATCH CHILE VERDE

Alethea's Hatch Chile Verde image

Don't let the long cooking time scare you. Its all done in a crockpot and SO well worth the wait!! Warm, hearty and yummy!!

Provided by loveleesmile

Categories Very Low Carbs

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs chicken or 1 1/2 lbs pork, boneless and diced to cubes
2 cups chicken broth
1 cup green chili sauce
2 cups tomatillos, husks removed and coarsely chopped
2 roasted hatch green chilies, seeded and diced
4 garlic cloves, peeled and diced
1 medium onion, peeled and diced
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon sugar
3 tablespoons oil
2 cups water

Steps:

Brown the chicken or pork in a small amount of lard or oil, over high heat.
Place the browned chicken or pork, chile sauce and tomatillos into a crock pot set on low, or a large, covered pot over low heat.
Simmer for 2 hours. Add remaining ingredients and simmer for an additional 2 hours.
Check every 30 minutes and add water as necessary.
Omit the sugar for a low-carb version.

Nutrition Facts : Calories 262.4, Fat 18.2, SaturatedFat 4.1, Cholesterol 51.8, Sodium 511, Carbohydrate 9.3, Fiber 2.2, Sugar 4.9, Protein 15.8

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